Oxheart tomato carpaccio with smoked salt and mozzarella with aragula pesto, crisp parmesan cheese.

Tartare with scallions and lime, zucchini pickles with yellow mustard seeds and mesclun.

Green asparagus, zucchinis and seasonal green vegetables salad, shavings of old mimolette and light sauce with fresh turmeric and peanuts.

Melon slices and basil smelling soup, smoked speck and bouquet of young balsamic sprouts.

Grilled veal tendon with lemon and rosemary, sauteed potatoes with sweet garlic and herbs, Jack Daniel's barbecue sauce.

Slab “à la plancha” marinated with sweet spices, roasted aubergine with smoked paprika and sauteed apricots with basil oil.

Grilled fillets, crunchy vegetables wok with sesame and light wasabi emulsion.

Grilled veal tendon with lemon and rosemary, sauteed potatoes with sweet garlic and herbs, Jack Daniel's barbecue sauce.

"Alle vongole", clams with sweet pepper and parsley.

Tartare sliced with a knife and condiments, fries and a bouquet of young shoots.

Spinach shoots and bresaola, pecorino with truffle shavings.

Arabica Coffee with pastry delights