Chiceria

Bread topped with lobster, shrimp, purple cabbage, and shellfish mayonnaise.

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Sourdough focaccia served in three styles with sturgeon caviar, beef tartare with truffle, or vegetables and stracciatella.

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Seabass prepared with leche de tigre sauce and crunchy corn.

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Seared scallops served with roasted eggplant cream and sesame crumble.

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Beef carpaccio served with mustard mayonnaise and mizuna salad.

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Pasta prepared with turbot, mussels, clams, potatoes, and saffron.

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Cold spaghetti served with caviar, butter, and chives.

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Rockfish risotto in puttanesca sauce topped with buffalo stracciatella.

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Beef lasagna featuring seared beef tartare and besciamella foam.

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Pipe rigate pasta with pea cream and parmesan.

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