STARTER

CAULIFLOWER SOUP WITH HAZELNUTS AND NOISETTE
BACCALÀ FRITTI WITH CHERRY TOMATOES AND ‘NDUJA
SALAD WITH QUAIL EGGS AND CRISPY PARMA HAM

MAIN COURSE

FISH OF THE DAY
FUSILLI WITH ARTICHOKE, RUCOLA PESTO, AND MASCARPONE
BEEF RUMP STEAK WITH SALSA ROSSA

DESSERT

RED CURRANT CAKE