RAW BAR
- Amberjack Ceviche, Ginger, Lime, Spring Onion, Mango and Crispy Vegetables
- Mazara Red Prawn Carpaccio Calvisius Caviar Tradition Prestige
- Tartare Trio: Tuna, Salmon and Royal Sea Bream
- Oyster Selection
- Greay Friandise, Golden Beach, Le Belle du Nordet, Signature Sanchez
- Calvisius Caviar, Blinis and its Condiments
- Tradition Royale & Tradition Prestige
CALVISIUS CAVIAR TASTING MENU
Four Courses
- Mazara Red Prawn Carpaccio Calvisius Caviar Tradition Prestige
- Crustacean Risotto with Calvisius Caviar Tradition Prestige
- Milanese-Style Sturgeon Saffron Risotto Cream Calvisius Caviar Tradition Prestige
- Mascarpone Cream, Caramelized Bread, Calvisius Caviar Tradition Prestige
SALADS
- Black Cabbage, Lettuce, Pumpkin, Hazelnut “Azienda Deviscio” Goat Cheese Salad Tapioca and Ginger Dressing
- Niçoise with “Armatore” Red Tuna from Cetara
- Caesar Salad, Heart of Lettuce, Bread Croutons Parmigiano Reggiano DOP
APPETIZERS
- Puntarelle, Artichokes and Stracciatella Cheese
- Stuffed and Gratinated Artichoke, Beet Guazzetto, Cardoncello Mushroom, Olives and Jus
- “Damini” Vitello Tonnato, Curly Salad Taggiasca Olives and Capers
- “Damini” Beef Tartare Puntarelle, “Vacche Rosse” Parmigiano Reggiano
FIRST COURSE
- MINESTRONE SOUP
- Spring Vegetables, Wholemeal Red Rice
- Sweet Potato Gnocchi Creamy Mushroom Soup, Fall Vegetables
- Tagliolino with Tomato “Podere Francesco” Parmigiano Reggiano DOP and Basil
- Milanese Style Risotto Aquila DOP Saffron Pistils
- Home Made Spaghetti Clams, Baby Squid AOP, Bottarga and Tarallo
- Maccheroncello with White Ragout Puntarelle and Pecorino di Pienza Cheese
- Raviolo del Plin Stuffed with Ossobuco, Veal Jus “Azienda Deviscio” Goat Herb Fondue
MAIN COURSE
- Eggplant Parmigiana Crunchy Tempeh and Basil Pesto
- Char Grilled Salmon Celeriac, Artichoke and Mugnaia Sauce
- Steamed Sea Bass, Guazzetto with Seafood Potatoes and Puntarelle
- Milanese Style “Damini” Veal Cutlet, Mashed Potatoes Rocket Salad and Cherry Tomatoes
- “Damini“ Beef Fillet Finferli Mushrooms, Kale, Pepper Sauce Glazed New Potatoes
DESSERTS
- Exotic Fresh Fruit Salad with Sorbetto
- Add Ice Cream or Sorbet
- Sundae
- Cardamom Flavored Late Peaches and Plums, Valtellina Milk Ice Cream
- TIRAMISÙ
- Two Ways Mascarpone Cream, Coffee-Soaked Savoiardi Biscuits, Chocolate
- Figs Tartlet, Almond Cream, Figs Sorbet Sweet Citrus Herbs Citronette