Beer-battered eggplant slices, topped with a spicy pomodoro sauce, garnished with creamy burrata cheese, pesto sauce, crispy prosciutto, and Parmigiano Reggiano cheese.

Slowly braised boneless short ribs. Served over mascrpone-mushroom polenta. Topped with shaved black truffle, microgreens, and finished with chilli-infused olive oil.

Tender veal cutlets breaded with fine herbs and parmesan cheese. Served with arugula salad and linguini al pesto.