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Entrèe: Raw Langoustine, Corn Meal Soup with Raw Red Shrimps and Clams
First Courses: “Passatelli” in Lobster Broth with Lemon and Thyme Scent, Sea Urchin and Venus Clams Risotto
Main Course: Monk Fish with Couliflower Cream and Caviar
Desserts: Vanilla and Raisins Ice Cream, Passion Fruit and Buontalenti “Zuccotto”