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Grilled octopus, cream of celery and almonds

Fillet of mullet with rosemary, radicchio of Treviso and egg with yuzu

Meat tartare

Millefeuille of radicchio of Gorizia, duck breast, apples and balsamic vinegar

Beef tataki with black sesame, cannellini beans, raspberries and mandarin

Artichoke salad with goat cheese and mint tomatoes

Artichoke gnocchi, black cabbage, scampi and extra virgin olive oil

Spaghettone “di Mauro” with fish sauce, broccoli rape and yogurt

Saffron risotto, liquorice and roasted quail legs

Cjalsons of Timau, farm butter and smoked ricotta cheese

Pasta e fagioli (borlotti bean soup with pasta)

Crispy scabbardfish, beans in saor and bottarga (mullet roe)

Stone bass, roasted artichokes and scampi sauce

Rack of lamb covered with mustard and herbs

Ribeye steak (origin: Argentina)

Selection of boiled meat and different sauces

Tomahawk steak (origin Ireland)

Veggie burger

Guinea fowl breast in olive crust, chestnut cream and radicchio of Gorizia with raspberry vinegar

What a strudel!

Classic tiramisu

Homemade ice cream

Crème brulee, mandarin ice cream, cacao beans and rocket

Chocolate tart, banana ice cream and raspberry sauce