Mojito Gravlax salmon accompanied by an orange dressing and confit fennel

Clams sautéed in a white wine broth, served with toasted Apulia bread

Bluefin tuna tartare paired with green apple compote and pink pepper

Hokkaido scallops crudo, finished with a sea urchin dressing and caviar

Mediterranean octopus served with potato rösti and a fresh parsley salad

Burrata cheese atop tomato bruschetta, complemented by Parma ham and balsamic syrup

Ox tongue salad enhanced with chimichurri and horseradish

Seared duck foie gras, accompanied by poached Port wine cherry and pan brioche

Chicken or beef consommé, served with savoury egg custard and vegetable julienne

Creamed watercress soup, finished with sour cream

Wild mushroom clear soup

Roman soup, featuring chicken broth with egg drops and parsley

Spaghetti with clams, lemon confit, and sweet chilli

Spaghetti with duck egg carbonara sauce and crispy cured pork cheek

Egg spaghetti with Iberico pork ragout

Egg spaghetti served with sea urchin sabayon

Linguine with mussels, chorizo sausages, and bell pepper

Linguine with mushrooms and sausage ragout

Linguine with crab meat, saffron, and lobster jus

Mezze maniche pasta with crispy pork cheek, tomato, and onion sauce

Risotto with wild mushroom ragout, aged Parmigiano cheese, and blueberries

Saffron risotto paired with seared bone marrow and roasted veal jus

Citrus risotto with glazed pork belly

Pumpkin risotto with lobster and broccolini

Risotto with Hokkaido scallops and morel mushrooms

Atlantic halibut fillet with pickled chilli and white vermouth sauce

Black cod fillet served with fresh herb mashed potatoes and wild mushrooms

Beef cheek prepared in "Bourguignon style" with roasted new potatoes

Glazed Iberico pork belly, accompanied by celeriac purée and cider sauce

Braised fore lamb shanks, served with roasted roots and mixed spices sauce

Steak au poivre – beef striploin with Armagnac peppercorn sauce

Beef striploin accompanied by glazed shallots, creamed spinach, and Port wine truffle jus

Chocolate sponge mousse cake with vanilla cream

Crème caramel

Hokkaido cream panna cotta