Menu

Antipasti:

marinated sardines,raspberry butter and sour apples                         

sopressa salami cooked in vinegar, amaranth grain polenta and black cabbage

octopus, potato and celery

warm hen terrine, parsnip and red radicchio

Apparentely crispy egg with potatoes’ foam and anchovies

 

Primi piatti:

Spaghetti garlic oil and chily pepper with parmigiano cheese fondue

Ravioli stuffed with sweet potatoes, pumpkin cream and pecorino cheese flake

winter vegetables and barley soup

Jerusalem artichoke risotto, smoked hering, pomegranate and coffee (min 2 pers)

Tagliatelle with stewed veal and mushrooms

Secondi piatti:

catch of the day with purple potatoes cream and artichoke

smoked mackerel , carrots, orange, ginger and cocoa

Grilled squid with turnip tops in anchovies dressing

LAMB CHOP GLAZED IN TERYIAKI SAUCE

baby pork belly, leek and oyster mayonnaise

Special of the season:

HAMBURGER

(BEEF BURGER,  SMOKED CACIOTTA CHEESE, 'Nduja and turniptops)
 

Dessert:

Chocolate interpretations

apple, vin brulè e cinnamon

white chocolate mousse, tangerine gelée, capers, sesame chips

Mix fruit sorbets

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