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Onde di Crudo (b,d,n)

Steamed, then charred pizza slice with baby squid, Tyrrhenian prawns, langoustines and mussels (a,b,d,g,n)

Capraia sea bream carpaccio, pil-pil emulsion, leccino olives, candied capers and lemon (d)

Thinly sliced tuna crudo, shallot cream and crispy Tuscan bread with helichrysum (a,c,d)

Lightly seared amberjack, with nectarine ceviche and garden greens (d,h)

Potato tortello, wild octopus ragù, provolone and zucchini “scapece” (a,c,g,n)

Egg tagliolini, parsley cream and mussels in marinara sauce (a,c,d,n)

Egg white fusillone, lemon butter, red prawn tartare and cured tuna heart (a,b,d,g)

Mancini paccheri with mixed seafood for two (a,b,d,n)

Roasted squid stuffed with Tuscan pappa al pomodoro, basil pesto and herb breadcrumbs (a,g,h,n

Catch of the day seafood skewer with seasonal vegetables (c,d)

Oven-roasted turbot on the bone with potato chips and amatriciana sauce (d)

Charcoal-grilled sea bass, baby lettuce, verjuice and spring onion mayonnaise for two (c,d)

Onde's sgroppino

Banana split (a,c,g)

Summer lemon tiramisù (a,c,g)

Crunchy amarena cherry tartufo (a,c,g)