Nocturno

Dinner
Tuna tatare, arancin form
(black sesame, chickpeas)
Turbot fillet
(sun dried tomatoes, capers, vongole, cottage cheese limoncini)
Strawberries and chocolate 
Lunch
Lukewarm adriatic squid salad
(broad bean, apricot)
Shrimp ravioli
(goat cheese and truffle fondue)
Dessert
Caramel flan
Dinner
Hand cut prosciutto
A selection of local cheeses
(olives, fruit mustard)
''Pašticada'' - traditional dish
( beef, olives, potato creme brulee)
Baked peach with caramel and creme fraiche
 
Lunch
Cappuccino shrimp soup
Boneless rack of lamb
( herbs, gravy, charred kale)
Desert
Chef's desert 
Dinner
Poached lobster
(cream aioli soup, avocado, tomatoes)
Duck
(dehydrated olive oil biscuit, pomegranate sauce, baby carrots)
Pralines
Crumble vanilla cheesecake
Lunch
Collard quiche
Octopus parmigiana
(sweet potato, buzara soup, tomatoes)
Desert
Chocolate mousse
Coffee beans biscuit
Dinner
Black cuttlefish risotto
(carrot and tangerine air)
Fresh fish fillet, catch of the day
(garlic espuma, baked vegetables)
Chef dessert
Lunch
Burrata, poached quail egg
(pine nuts, pesto)
Beef fillet with braised oxtail
(garlic cream, grilled pear)
Desert
White chocolate espuma, raspberries
 
Dinner
 Shrimp tartare
Tagliolini pasta with shellfish and truffles
Swordfish with chia seeds
(jerusalem artichokes espuma, fish reduction sauce)
Lemon cake
Lunch
Tagliolini with bottarga
(marinated egg yolk, olive oil)
Monkfish fillet 
(red beet espuma, black lentils)
Lemon and buttermilk foam
 
Dinner
Beef tartare
Veal Fillet
(compressed cucumber, warm hollandaise sauce, sage, marinated tomatoes)
Strawberry cheesecake semifreddo
Lunch
Oysters
(pomegranate air)
Fish fillet
(tomato pesto, sweet potato cream, vegetables tempura)
Chef's dessert
 
Dinner
Sea bass carpaccio
(orange olive oil emulsion, granita)
Homemade pasta
(sea shells , goat cheese)
Beef fricassee
(roasted carrots, mushrooms)
Coffee custard