Christmas fried vegetables,
artichokes, broccoli, pumpkin flowers and citrus mayo

“Insalata di Rinforzo”
(Cawliflower, pickled vegetable salad)

Grilled pan brioche, butter and anchovies

Raw fish tartare
dried tomatoes and oregan

Ravioli
stuffed with artichokes in Roman style and botargo (salted and cured fish roe)

Mix of pasta,
fish sauce with tomato, provola cheese and lemon

Salt cod cooked in aromatic olive oil,
grilled onion and turnip greens

Sponge cake and Custard

Panettone
eggnog and coffee