Calamaretti al vapore, ayo blanco e crema di broccolo (2, 3, 4)
Composta di cipolla di Montoro, finocchio croccante e olive taggische (3, 5, 9, 14)
Granseola, bieta, puntarelle, arancia, colatura di alici (5, 8)
Gamberi, insalta di radicchi, arachidi, crostini di pane alla cipolla, pomodori verdi, mayo vegetale (1, 7, 8, 9)
Crostacei e Tartare di pescato (3, 5, 8, 13)
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