Entrante
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Lobster “bellavista” with “leccino oil” and lemon caviar38
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French bread, tomato fillets, “fiordilatte” cream and anchovies20
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Cheese tasting of “gregorio cheese producer” with their compotes28
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Knuckle of veal, crispy vegetables and maldon salt20
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Soft sweetbreads with rosemary and toasted bread pecorino flavoured25
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“fuorimoda” raw fish32
Plato
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“tagliolini” with lime, scampi and cedar25
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Pink “tagliatelle” with lobster28
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“grand fusillo” bronze drawn pasta, flavoured with “sea water” and “muffettato cheese” from latium region25
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Maltagliati with lardo di colonnata, red tropea onion, tomatoes and basil24
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Spaghetti carbonara and pork jowl at “ariccia syle art”20
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Risotto al salto with shin sauce25
Menus des restaurants aux alentours
Second course
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Seabass flambè with pernod and potatoes with sweet cicely35
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Codfish selection with “purgatory beans”30
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Medallions of monkfish with clams, bay leaves and purple potatoes30
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Shellfish soup with lobster, prawns, scampi and pepperoni40
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“antichissimo” chateaubriand with bernaise sauce (for two)74
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Rossini fillet at “fuorimoda style art”36
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Cut of “marche cowhide” with stilton and blueberries32
Postre
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Zuppa inglese “fuorimoda”12
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Ice cream plums and armagnac with bitter crunchy12
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George’s crème brûlée12
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Blue milk with crunchy bolivian chocolate with wild berries12
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Bit of pears with brown sugar, and mousse of ricotta and chocolate12
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Syllabub12
