Osteria Luce

Creamy burrata with heritage tomatoes, basil oil and sea salt.

Thinly sliced beef tenderloin with rocket, shaved Grana Padano and truffle oil.

Grilled octopus with nduja butter, white bean cream and smoked paprika.

Three crostini: chicken liver pâté, whipped ricotta with honey, and olive tapenade.

Fresh egg tagliolini with black truffle, Parmigiano cream and toasted hazelnuts.

Carnaroli rice with wild mushrooms, aged Pecorino and fresh thyme.

Spaghetti with fresh clams, white wine, garlic and chilli.

Hand-rolled potato gnocchi with San Marzano tomato, buffalo mozzarella and fresh basil.

Whole roasted sea bass with capers, olives, cherry tomatoes and lemon.

Grilled lamb cutlets with salsa verde, roasted garlic and rosemary jus.

Spatchcock chicken marinated in chilli, lemon and herbs, served with charred lemon.

200g beef fillet with Barolo reduction, bone marrow butter and crispy shallots.

Roasted rosemary potatoes with sea salt and garlic.

Sautéed spinach with garlic and extra virgin olive oil.

Mixed leaves with lemon dressing and shaved fennel.

Grilled seasonal vegetables with aged balsamic.

Classic tiramisù with Savoiardi, mascarpone and Marsala.

Lemon panna cotta with Amalfi lemon curd and candied zest.

Warm dark chocolate fondant with vanilla gelato and praline.

Daily sorbet, ask your server.

Prosecco, Aperol, blood orange, rosemary.

Gin, Campari, sweet vermouth, orange zest.

Limoncello, lemon juice, egg white, thyme.

Elderflower, raspberry, prosecco, fresh mint.