Menu

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

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