THICK SLICES OF FRESH WILD SALMON, CITRUS SOY VINAGRETTE, MICROGREENS.

TOASTED BREAD TOPPED WITH TOMATOES AND MARINATED IN EXTRA VIRGIN OLIVE OIL WITH GARLIC AND FRESH BASIL.

TOASTED BREAD TOPPED WITH PEPPER PESTO, PROSCIUTTO DI PARMA AND BURRATA CHEESE WITH EXTRA VIRGIN OLIVE OIL.

THIN SLICES OF BEEF TENDERLOIN, WITH ARUGULA SALAD AND SHAVED PARMIGIANO CHEESE.

LIGHTLY FRIED CALAMARI AND ZUCCHINI SERVED WITH A SPICY TOMATO SAUCE.

THIN SLICES OF CHILLED ROASTED VEAL SERVED IN CREAMY TUNA CAPERS AIOLI.

GRILLED OCTOPUS WITH FRISÉE SALAD, BLACK OLIVES, CHICKPEAS, PARSLEY, LEMON VINAIGRETTE.

BURRATA CHEESE IN A BED OF GRILLED VEGETABLES.

FRESH YELLOWFIN SUSHI TUNA CHOPPED AND MIXED WITH AVOCADO AND CITRUS SOY VINAGRETTE.