Antipasti:
marinated sardines, raspberry butter and sour apple
smoked mackerel, cheackpeas and 'nduja
roasted pumpkin, strachino cheese and field herbs
beef tataki marinated in soy sauce, mirin, sakè, ginger with endive and red beetroots
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
tomato, onion and carrot soup
black cuttlefish risotto and cuttlefish marinated in ginger(min 2 pers)
parsley and potatoes gnocchi with mussels, beans and crispy veal tendens
Secondi piatti:
octopus, broccoli, garlic cream and taggiasche olive crumble
umbrine fish, cauliflower, friewd capers ansd grilled lemon
squid, escarole, sweet potato
rabbit an seasonal vegetables
duckbreast, buckwheat, pears and hibiscus
Special of the season:
HAMBURGER
(BEEF BURGER,small omelette, bacon,cabbage and dijon mustard)
Dessert:
Chocolate interpretations
apple terrine, puff pastry, beetroot sorbet and gorgonzola cheese
total white: milk panna cotta, geleè, cream and icecream, merengues and marshmallows
Mix fruit sorbets