STARTERS

Beef carpaccio with mustard dressing, rocket and Parmigiano Reggiano shavings (7,10)

Amberjack crudo with beefsteak tomato, fennel and orange salad (4)

Tempura cod and zucchini flowers with basil mayonnaise (1,3,4)

Selection of cheeses with fried gnocco and honey (1,7)

MAIN COURSES

Vegetarian ragù lasagnetta with Pecorino Romano fondue and crispy leek julienne (1,7,9)

“Riserva San Massimo” tomato risotto with burrata cream and smoked anchovies (4,7,9)
Benedetto Cavalieri” thick spaghetti with pesto and mussels (1,7,9,14)

Ossobuco ravioli, saffron Parmesan Ricotta and lemon ravioli with zucchini flower cream and red prawns (1,2,3,7,12)

SECOND COURSES

Fioraio-style mixed fried seafood (1,4,7,8)

Fioraio-style swordfish rolls (1,2,4,12)
Rack of lamb with babaganoush, roasted tomatoes and mint (1,5,7,11)

Pan-seared squid with grilled vegetables and roasted pepper cream (14)

Desserts

Peach crème brûlée (3)

Chocolate brownie with salted peanut
ice cream and cocoa nibs (3,7,8)

Wild berry tart with crème anglaise (1,3,7)

Selection of ice creams and sorbets (1,3,5,7)

Marinated strawberries and wild berries with vanilla ice cream (3,7)