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Crudi and Antipasti
Akami Tuna Tartare, Fresh tomato, Celery, Capers, Crusco Pepper Sauce
Caramalized onion, mushroom ragou, cheese fonduge, black truffle
Pork belly salad, shaved vegetables, rocket, sicilian anchovies, mustard vinaigrette
Grilled baby squids, zucchini, tomato confit, bagna cauda
Baby spinach salad, roasted pumpkin, sweet and sour Tropea onions,
Pecorino cheese, walnuts, pumpkin seeds
Imported Burrata **DOP from Andria and IGP Culatta di Ardenga ham 36 months aged
Grilled Italian sausage salad
Japanese sea bream carpaccio, yellow cherry tomato gazpacho, marinated cucumber, dill
Sawadee Crab... jumbo lump crab meat, picked red onion, lemon oil
Argentinian prawns carpaccio, fresh tomato, celery, capers, crusco pepper sauce
Gently heated Hamachi, toasted almond, light cream sauce, herb oil
Fassona beef tartare, shallots, Dijon mustard, capers, parsley, crispy sourdough
Cantabric achovies, grilled sourdough, green olives, butter, salsa verde
Primi Piatti
Luca’s special “Vialone nano” risotto with black truffle sauce, cheese and pancetta
Angel hair black truffle in carbonara sauce
Brittany Lobster Angel Hair
Spaghetti “Monograno Felicetti” with clams
Cavatelli with Spicy Nduja Sauce, Pecorino Romano
Tortelli filled with Baccala Mantecato (Creamed COd), Squid Ragout, Tomato Confit, Tarragon
Ravioli Ricotta and Mushrooms, Zucchini Sauce, Green Peas, Black Truffle
Baked Cannelloni "in bianco" filled with butcher's cut bolognese sauce, bechamel, tomato sauce
Risotto "alla pizziaola", Piennolo tomato, Burrat, Taggiasca olive, Raw Akami Tuna
Zuppe
Lobster bisque in whiskey cream sauce
Roasted pumpkin soup, walnuts, caramelized onion, sour cream, chive
Secondi Piatti
Australian Wagyu Rib-Eye
Australian Wagyu “Tomahawk”
Braciola di Cinta Senese, grilled Italian pork chop
New Zealand lamb rack, roasted fig, carrots, prune