Pan-seared scallops

With brown butter, Jerusalem artichoke cream and dill oil

Hand-chopped beef tartare

With horseradish mayonnaise, egg yolk pearls, capers and shallots

Oxtail meatballs

With celeriac cream, green apple and celery extract

Sole and prawn roll

In panko breadcrumbs, with carrot cream and roasted spring onion

Buffalo mozzarella ravioli

With traditional Genovese meat sauce

"Benedetto Cavalieri" spaghetti

With clams and grey mullet bottarga

Pumpkin risotto

With chestnuts and Gorgonzola DOP fondue

Vegetable soup

Served with bread croutons

Orecchiette with three types of tomatoes

With buffalo stracciatella and basil

Carbonara

Pasta with eggs, guanciale, Roman Pecorino cheese and black pepper

Amatriciana

Pasta with tomato sauce, guanciale, Roman Pecorino cheese and black pepper

Gricia

Pasta with Pecorino cheese, guanciale and black pepper

Cacio & Pepe

Pasta with Pecorino cheese and black pepper

Beef fillet

With jus and seasonal mushrooms

Slow-cooked suckling pig

With fine black truffle, potato cream and citrus-flavoured balsamic reduction

Oven-baked sea bass fillet

With Swiss chard cream and Swiss chard stems

Vegan steak

With broccoli rabe

Rosemary roasted potatoes

Sautéed broccoli rabe

With olive oil, garlic and chilli

Grilled seasonal vegetables

Black kale

Chef’s classic tiramisu

Warm dark chocolate cake

With a molten centre and zabaione cream

Apple tarte-tatin

With vanilla foam

Fresh fruit platter

Ice cream and sorbets

Chocolate, cream, hazelnut, pistachio, strawberry or lemon sorbet