VEGETABLES AND MINT
Velvety cream of twelve vegetables with mint, with golden croutons and almond pesto

POLPO
Grilled octopus on potato parmentier and black olive mayonnaise

GAMBERI E CARCIOFI
Shrimp caneloni, leeks and spinach with crispy artichoke leaves

TERIYAKI ribs
Teriyaki pork ribs cooked at low temperature with Japanese-style sautéed vegetables

ORANGE AND BASIL
For a fresh orange sorbet finish with ginger and basil