Red mullet fillet cooked in the pan together with cherry tomatoes, shrimps, capers and Taggiasche olives, washed with white wine and served with cornmeal mousse.300g

Beef fillet cut Julienne, cooked in the pan together with gamberetti, red sauce, onion, cherry tomatoes, bell pepper, chili and potato cubes, gratinate with cheddar cheese, garnished with cucumber salsa. 450g

Pork cutlet seasoned with spices,cooked in the pan with walnuts, served next to slices of caramelized apples and demiglace sauce. 330g

Chicken coquelet, tender, slow cooked, cooked in the oven, served with cream sauce, mushrooms, onion and cornmeal cubes with caraway. 300g

Mix of roasted bell peppers, boletus, cooked in the pan with cream, served with cubes of cornmeal with caraway.350g

Bream prepared in the oven with cherry tomatoes, Taggiasche olives, capers and potatoes wedges, infused with wine and herbs. 100g

Strips of turkey breast in crust of crispy breadcrumbs, served with sauce of choice. 200g, 60g

Baked duck breastserved with golden crust rice and redcurrant sweet – spicy sauce. 350g

Stuffed duck slowly cooked in the oven with aromatic herbs, served with salted apple soufflé, marinated caramelized onion and demiglace sauce. 300g

Rib Eye of Argentina cooked in the pan and served alongside arugula, cherry tomatoes and parmesan salad. 300g (raw)

Juicy pork chops, cooked in the pan, with creamy cream sauce with mushrooms and truffles, served with cornmeal and cumin baguette. 400g

Juicy sirloin prepared sous-vide and roasted in the oven, served next to potatoes puree with red beet, horseradish sauce.300g

Flavored pork, prepared sous-vide and fired in the pan, served alongside with dried plums, grilled vegetables. 370g