Scampi with truffle oil; Purple shrimp with citrus sauce; Sea cicada with mango, ginger and honey sauce; Tuna tartare with stracciatella and strawberries; Yellowtail carpaccio with celery, green apple and lemon sauce; Sea bream carpaccio with orange and dark chocolate; Cod carpaccio with lemon, basil, pepper and mint.

The oyster "Ostra Bora n.3" is a special oyster produced in Scardovari, in the Po Delta, known for its fleshy pulp and savoury and persistent flavour. It is a rose oyster, which is grown in the Scardovari Bag, and takes 16 to 20 months to reach maturity, with a careful selection of each specimen.