Scottate, patate schiacciate, spuma di sedano rapa e tartufo nero (3, 4, 12)
Calamaretti, latte alle alici del cantabrico, zucchine marinate e mandorle (2, 3, 4,9)
Cotti al vapore, taccole, crema di taccole, cipolla di Tropea marinata e ciliegie (4)
Gamberi, colori e consistenze di pomodoro, peperone infornato, ribes e polvere di cappero (8, 9, 13)
Crostacei e Tartare di pescato (3, 5, 8, 13)
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