Menu

Antipasti:

marinated sardines, peanuts butter, radish, rocket salad, whole grain bread               

mashed dried cod, red radicchio and polenta chips 

roasted pumpkin, strachino cheese and field herbs

corned veal tongue, sour pear, onion and wasabi flavoured mayonnaise

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

cheackpea creamy soup, grana padano bread crouton and thyme olive oil

black cuttlefish risotto and cuttlefish marinated in ginger(min 2 pers)

homemade mackerel ravioli in beef consommé, jerusalem artichoke and katsuobushi

Secondi piatti:

eel, tariyaki sauce, soncino radish, black cabbage and spring onion

squid, heart on chicory, cetara anchovy dressing

calf sweetbread, marsala and artichoke

BABY PORK BELLY, BURNT LEEK AND OYSTER FALVOURED MAYONNAISE

duckbreast, buckwheat, KUMQUAT, ORANGE AND GINGER

Special of the season:

HAMBURGER

(BEEF BURGER,small omelette, bacon,cabbage and dijon mustard)
 

Dessert:

Chocolate interpretations

WHITE CHOCOLATE MOUSSE, CAPERS, TANGERINE GELèE, SESAME AND COCOA BEANDS CHIPS

SWEET POTATO, SMOKED MILK ICE CREAM, SPICE BREAD, HONEY AND PERSIMMON

CREME BRULè

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