Teriyaki octopus in double cooking with spinach and Oman loomi   18,-

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Burnt mackerel fish, steamed morel mushrooms, Taurus gin, lemon jelly,flowers and venecress   16,-

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Steamed stuffed squid, homemade smoked tomato miso and squid ink sauce   18,-

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Fresh tuna sashimi smoked with beechwood and artisan pupuneddhra ice-cream (local cucumber)   16,-

 

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Duck breast with butter and its jus, crispy potato and sweet and sourapricot and coconut sauce   20,-

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Local pork belly in double cooking with apples (Fuji apple salad, Golden apple sauce and Annurca apple powder)   18,-

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Venison fillet with blueberries sauce, sesame mayo, spinach and loomi   19,-

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Beef fillet tartare, Digione mustard with rum and honey and caper leaves   16,-

 

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Burnt carrots from Polignano, oriental mayo, black garlic sauceand spinach   14,-

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Crispy potato in cooking oil, sweet and sour apricot and coconut sauce   14,-

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Glazed teriyaki frisée endive from Mantova, toasted nori sea weed andbeer red miso   14,-