a p p e t i z e r s

JAMON SERRANO WITH CRACKERS AND ALMOND RICOTTA MOUSSE 15

FIELD HERBS FLAN WITH TALEGGIO FONDUE, PARMESAN CHIPS AND CHESTNUT HONEY 12

BLUEFIN TUNA TARTARE WITH CITRUS CAVIAR 16

TEMPURA ZUCCHINA FLOWERS WITH RICOTTA AND ANCHOVY SPUMA 10

COOKED MANGALIZA HAM WITH FRESH BURRATA 15

THE SEA STARTER IN “4 GATTI STYLE” 23

f i r s t  d i s h e s

RISOTTO WITH PINK PEPPER, SCALDED SCALLOON AND GREEN APPLE 16

RAVIOLO STUFFED WITH CACIO & PEPPER WITH BERGAMOT BUTTER AND SPRING SPROUTS 16

SPAGHETTO WITH FRESH TOMATO, PINK CALAMARI, BREAD CRUMBS AND BASIL OIL 16

CANNELLONE WITH FRESH ASPARAGUS, PARMESAN FONDUE AND CRISPY CHEEK 16

m a i n  c o u r s e s

SEA BASS FILLET, GRILLED ROMAN SALAD AND MOLLUSC EMULSION 25

SLICED RED TUNA IN SEED CRUST AND PANKO BREAD, TERIAKI SAUCE AND BAMBOO SPROUTS 20

FISH SOUP … WITH A LITTLE PEPPER 22

MIXED FRY OF FISH ONLY 14

FRIED CALAMARI 12

LAMB ANIMELLE WITH SWEET POTATO AND PASSION FRUIT 20

SLICED BEEF WITH HERBS, ASPARAGUS WITH BUTTER AND “EGG LAND” 25

MILANESE “ELEPHANT EARS” 18

s  i d e  d i s h e s

FRENCH FRIES 4

ZUCCHINI IN BATTER 4

FLAVORED POTATOES 4

GRILLED VEGETABLES 4