Antipasti:
marinated sardines, peanuts butter, radish, rocket salad, whole grain bread
mashed dried cod, red radicchio and polenta chips
roasted pumpkin, strachino cheese and field herbs
corned veal tongue, sour pear, onion and wasabi flavoured mayonnaise
Apparentely crispy egg with potatoes’ foam and anchovies
Primi piatti:
Spaghetti garlic oil and chily pepper with parmigiano cheese fondue
paccheri pasta with ricotta cheese and chard
cheackpea creamy soup, grana padano bread crouton and thyme olive oil
black cuttlefish risotto and cuttlefish marinated in ginger(min 2 pers)
homemade mackerel ravioli in beef consommé, jerusalem artichoke and katsuobushi
Secondi piatti:
eel, tariyaki sauce, soncino radish, black cabbage and spring onion
squid, heart on chicory, cetara anchovy dressing
calf sweetbread, marsala and artichoke
BABY PORK BELLY, BURNT LEEK AND OYSTER FALVOURED MAYONNAISE
duckbreast, buckwheat, KUMQUAT, ORANGE AND GINGER
Special of the season:
HAMBURGER
(BEEF BURGER,small omelette, bacon,cabbage and dijon mustard)
Dessert:
Chocolate interpretations
WHITE CHOCOLATE MOUSSE, CAPERS, TANGERINE GELèE, SESAME AND COCOA BEANDS CHIPS
SWEET POTATO, SMOKED MILK ICE CREAM, SPICE BREAD, HONEY AND PERSIMMON
CREME BRULè