L'Isola Di Giò

Finely sliced veal with a mousse of tuna, capers and anchovies.

Beef carpaccio with arugula, parmesan cheese, truffle and balsamic.

Octopus carpaccio with olive oil, lemon, balsamic and bottarga.

Pan-seared scallops with yogurt, white truffle cream and truffle shavings.

Fried scampi served with tartar sauce and lettuce.

Filled pasta with truffle mousse and truffle shavings.

Ravioloni filled with ricotta and spinach, served with Parma ham, vegetables, tomato and cream.

Veal shank with vegetables, tomatoes and pasta.

Grilled lamb chops with garlic, vegetables and fried potatoes.

Grilled wild sea bass fillet with vegetables and fried potatoes.

Grilled giant prawn with vegetables and fried potatoes.

Parma ham with arugula and parmesan cheese.

Beef carpaccio with parmesan cheese, nut salad, balsamic and truffle oil.

Tuna with onion and capers.