Neapolitan-Style Mussel Soup with Garlic Toasted Bread

Bread, Butter, and Cantabrian Anchovies

Veal Tonnato 2.0: CBT Veal Ham, Tuna Sauce, and Smoked Tuna Tataki

Fassona Beef Tartare, Marinated Egg Yolk with Balanced Salt, Crispy Leek and Chive-Infused Extra Virgin Olive Oil

Mediterranean Dish: Parma Ham, Fried Dumplings, Burrata, Olives and Walnut Kernels

Eggplant Flan with Tomato Coulis, Torched Greek Feta, and Basil Pearls

Kataifi Shrimp with Sweet and Sour Mayo

Shrimp Cheesecake: Taralli Crumble, Mozzarella, Raw Red Prawn from Mazara, and Cherry Tomato Gazpacho

Spring Roll with Cuttlefish, Zucchini, and Buffalo Provola

Scialatielli with Seafood

Clam Spaghetti with Yellow Cherry Tomatoes and Lime

Grilled Gyoza Filled with Cooked Pink Shrimp, Red Prawn with Blowtorch, Teriyaki Sauce, Marinated Spring Onion and Sprouts

Potato Gnocchi with Creamy Sweet Gorgonzola Cheese, Williams Pears, Barolo Drops, and Toasted Giffoni Hazelnuts

Burrata-Filled Purses with Clams, Lemon, and Crushed Pistachios

Trofie with Swordfish, Tomatoes, Eggplant, and Basil

Burrata-Filled Purses with Clams, Lemon, and Crushed Pistachios

Sous-Vide Sea Bass Turban with Sautéed Potatoes, Buttered Baby Carrots, and Yogurt Sauce

Mixed Grill: King Prawns, Cuttlefish, Octopus, and Swordfish

Seared Octopus with Seasonal Vegetable Couscous and Poke Sauce

Fried Seafood with French Fries

Beef Fillet with Purple Truffle Mashed Potatoes and Red Wine & Sour Cherry Sauce

Chicken Cutlet and French Fries

Chef’s Tiramisu

Strawberry, Lemon, and Basil Cheesecake

Amaretti and Almond Semifreddo

Dessert of the Day