amouse bouche

amberjack ceviche, peach and olives

cuttlefish, green zucchini, mint and basil

grilled eel, lamon beans, pak choi, veal stock and cherries

herbs potatoe dumplings, caorle mantis shrimps, porcini mushrooms and sauge

fish of the day cooked in oil, green figs, wild herb salad and shelly sauce

Sgroppino

kefir, yuzu and coconut

ice-cream and kefir mousse, white chocolate and yuzu sorbet

75

the tasting menu is meant for the whole table

wine pairing

3 glasses 25

6 glasses 40