Menu

Antipasti:

marinated sardines,  onion, radish, guacamole and corn chips               

Smoked mackerel, goat cheese and almonds 

chickpea hummus, "friggitelli" peppers, feta cheese and roasted lemon

beef tataki, misticanza salad and yuzu mayonnaise

Apparentely crispy egg with potatoes’ foam and anchovies

 

Primi piatti:

Spaghetti garlic oil and chily pepper with parmigiano cheese fondue

eggplant parmigiana

broad bean creamy soup with chicory

sea bass fish risotto and nori seaweed (min 2 pers)

homemade  basil fettuccine, "datterini" tomatoes and stracciatella cheese

Secondi piatti:

Cod fish cocconut milk soup and lemon-grass

umbrine fish , "piccadilly" tomatoes and fried cappers

octopus, basil pesto, string bean and potatoes

lamb chops, tzatziki, green apple and cucumber

duckbreast, buckwheat, cherries and ibisco

Special of the season:

HAMBURGER

(BEEF BURGER, brie cheese, caramelized onion in honey and a l'ancienne mustard)
 

Dessert:

Chocolate interpretations

pannacotta, salty butter biscuit and apricot in green pepper

melon semifreddo with porto wine sauce

CREME BRULè

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