The Menu

It all starts
with the ingredients.

Technique and creativity follow the season and your needs, building something personal: a cuisine focused on clarity of flavour and simplicity of pairing.

01

Set Menu

The classic format: 3, 4 or 5 courses, up to a full tasting menu. No limits on the creative direction: vegetarian, fish, meat, surf & turf.

Example · 4-course menu

Starter

Five textures of tomato, vanilla and brown butter

First course

Tagliolino with chickpea cream, reduction of 15 fish, red prawn and black lime

Main course

Juniper-smoked grilled saddle of lamb, caper and taggiasca olive demi-glace, ash-roasted Tropea spring onion

Dessert

Zabaione, myrtle yogurt, amaretto and morello cherries

02

Market Menu

Market Menu · Family Style

The chef builds the menu around what the market offers that morning: snacks on arrival, a generous shared starter, a main course and a dessert.

Example · Rialto Market, Venice, mid-June

Aperitif

5 different tartlets, each paired with a seasonal vegetable

Starter · shared

Artichoke julienne, hazelnut vinaigrette and finger lime

Pink prawns, tomato water, burrata and basil oil

Grilled cuttlefish, parsley pil pil and lovage powder

Classic vitello tonnato, tuna sauce and caper powder

Chianina beef tartare, beetroot mayonnaise, celery and liquorice

Sant'Erasmo salad with fennel, Sicilian avocado and lemon vinaigrette

Main course

Risotto with white asparagus cream, grilled green asparagus and grapefruit cream

or

Grilled scallops with lagoon seaweed sauce and clam crumble

Dessert

Chocolate tart in 3 textures, served with freshly whipped cream

03

Standing / Dynamic Buffet

Standing & Buffet

Designed to create an atmosphere tailored to the venue and the event. Highly adaptable:

→finger foods only, with a final cake
→finger foods, a first course and dessert
→passed finger foods for shorter events such as gallery openings
→buffet with themed stations (raw fish, fried, baked), two first courses and a final cake

Suitable for groups of up to 150 guests.

Example · 5 finger foods, a risotto and a final cake

Finger foods

Blinis with sour cream, beluga caviar and chives

Tartlets with raw langoustine, hibiscus mayonnaise and rosehip petals

Tartlet with braised veal tongue, elderflower emulsion and potato cream

Trombetta courgette fritter with saffron and liquorice

Pepper cured like aged ham, burrata and crispy bread

First course

Risotto with tomato reduction, candied lemon, olive cream and caper powder

Cake

Layered cake with lemon curd, calisson biscuit, blackcurrant jam and white chocolate coating