20 YEARS OF MICHELIN STAR
la selezione dei piatti estivi più rappresentativi

2010. 2010. yellow courgette, tomato ceviche, sardines, watermelon 28
2012. 2012. steamed cod, dashi, crispy tapioca 30
2004. 2004. warm fruit and vegetable minestrone with lobster and “nervetti’ 32
2005. 2005. “bottoni” of basil mayonnaise, pine nuts, cedar, tomato 30
2006. 2006. baked John Dory, tomato, tomato… and tomato 42
2010. 2010. blue goat cheese, cocoa beans, drops of sweet wine 20
2004. 2004. cold zabaione with prosecco, apricot and melon 18

the entire menu 135
with wine pairing 195

SUMMER .24

rolled vegetable broth, miso, yuzu
prawns and shrimps in pink
cold spaghettini, oysters, bloodymary of yellow tomatoes
Gellivs soft egg “funghetto” style
tataki of Garronese fillet, cherry ponzu
exotic soup with banana, coconut and tamarindo

the entire menu 115
with wine pairing 165

FREE SPACE

a blank page where the Chef will think for you a path of nine dishes to immers you in his world. tasting menus are for the enjoyment of the entire table.

the entire menu 175
with wine pairing 250


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À LA CARTE

rolled vegetable broth, miso, yuzu 28
yellow courgette, tomato ceviche, sardines, watermelon 28
Gellivs soft egg “funghetto” style 28
prawns and shrimps in pink 32
steamed cod, dashi, crispy tapioca 30
“bottoni” of basil mayonnaise, pine nuts, cedar, tomato 30
warm fruit and vegetable minestrone with lobster and “nervetti’ 32
spelled pasta with grilled pepper, black olives, oregano, yogurt 30
cold spaghettini, oysters, bloody mary of yellow tomatoes 32
risotto with courgettes in “scapece” and cuttlefish from venetian lagoon 32
baked John Dory, tomato, tomato… and tomato 42
all tuna! 46 46
salmon Ora King, cucumbers, lettuce heart, chartreuse 42
tataki of Garronese fillet, cherry ponzu 42
blue goat cheese, cocoa beans, drops of sweet wine 20
exotic soup with banana, coconut, tamarindo 18
scoppiamisù 22
cold zabaione with prosecco, apricot and melon 18
soft chocolate Tuma Yellow 80%, sour cherry granita 18