From the sea. . . . . .
Appetizer
Carpaccio of marinated Amberjack with Citrus and Lime
Tartare of Red Shrimps and Mayonnaise of Rhubarb
Fried salted Codfish on Burrata’s cream and Gelè of Mango
First Courses
Spaghetti “Vicidomini” cream of Prawn, Clams Lemon and powder of Taralli biscuits
Second Courses
Turbot fillet with Asparagus tips Cream of Leek and potatoes
Lobster his bisque on Vegetable
