FOCACCIA
genovese with pear, kale and burrata cheese

PORRO
confit cooked at low temperature with seasoned pecorino sauce, carrot and mango jam on crispy brioche

FROM THE SEA
Mediterranean paella with cuttlefish and lemon aioli

TUNA
Marinated tuna tataki on quinoa salad with vegetables and salmorejo

LAMB
Boneless lamb shoulder roasted with orange and rosemary, vegetables and potato parmentier