Antipasti:
Marinated sardines, guacamole, red onion, corn meal chips
mackerel, fresh goat cheese, peach, almonds
beef tataki and wasabi mayonnaise
apperently crispy egg with potato foam and anchovy
Primi piatti:
Spaghetti garlic oil and chily pepper with parmigiano cheese fondue
home made fettuccine, butter, anchovies, lemon, thyme flavour breadsticks crumble
cold tomato soup with stracciatella cheese and bread powder
Black ink cuttlefish risotto and raw cuttlefish marinated in ginger (min 2 pers)
potato gnocchi, mitilla mussels, beans and crispy veal tendens
Secondi piatti:
Cod fish in cocconut and lemon grass spicy soup
umbrine fish, iceberg salad, picadilly tomato, taggiasche olive, capper
octopus, potato, basil pesto, string beans
lamb rack, tzatziki
veal diaphragm, bell pepper, spring onion
Special of the season:
HAMBURGER
(BEEF BURGER, bacon,smoked scamorza cheese, bbq sauce)
Dessert:
Chocolate interpretations
caramel pannacotta, salty butter buiscuit, apricot in peppercorn flavour
candied celery, curry spongecake, mascarpone cheese and almonds biscuits
CREME BRULè
fruit sorbet