Menu card

Starters

DOP Buffalo mozzarella with grilled vegetables

12€

Soup of mussels in their broth

12€

Braised artichokes with garlic and parsley

12€

Tartar of organic salmon

14€

Sardines in saor with carrots and orange sause

14€

Curled octopus with pioppini mushrooms and corn porridge

16€

Dry aged beef with rocket saladand Parmesan and black truffle emulsion

16€

Scallops Saint Jasques with Amalfi’s lemon confit

16€

Tartar of amberjack with lavander’s scent

16€

Parma ham with Foie gras paté and croutons

16€

Salt codfish pie with anchovy sause

18€

Carpaccio of sea bas with horseradish

18€

Warm seafood salad

18€

Raw mix fish

26€

First Course

Linguine pasta with shelled lobster

18€

Rise with black cuttlefish and yellow pepper’s sause

16€

Homemade pasta tagliolini Cavallini with black truffle and anchovies shent

16€

Pennette pasta of Wheat Germ with tomato, basil and Red cow’s parmesan aged 24 month

12€

Au gratin onion soup

12€

Rise with shrimps and leaf cabbage’s sause

12€

Pappardelle with meat sauce

12€

Gigli pasta with homemade pesto, green beans and potatoes

12€

Home made farmer’s soup

12€

Risotto with extra-virgin oliv oil and Port wine

14€

Paccheri pasta of kamut with seafood sause

14€

Rise with saffron

14€

Ravioli with nettle, fresh buffalo cheese and parmesan sause

14€

Spaghetti with clams and grey mullet eggs

16€

Strozzapreti pasta with porcini mushrooms and duck breast

14€

Meat main courses

Escalop of veal with artichokes

16€

Deboned cockerel with roasted potatoes

16€

Tripe in Florentine style – with tomatoes sause and parmesan chees

16€

Chianina beef hamburger with potatoes

16€

Liver in Venetian style

16€

Breaded veal cutlet with rocket salad and cherry tomatoes

18€

Fassona beef tartar

20€

Veal ossobuco (sliced veal shank) with mushed potatoes and black truffle

22€

Chianina beef cheek cooked 36 hours with corn porridge

24€

Beef fillet with Foie gras and brown stock

26€

Fish main courses

Anchovies in Neapolitan style

16€

Breaded small squids with red chicory

20€

Mazzancolle prawns in curry’s tempura and tartare sause

22€

Salmon confit with vanilla, mashed potatoes with lemon scent and beets

22€

Mix fried small fish

22€

National fillet of sea bass with potatoes, porcini mushrooms and thyme oil

24€

Monkfish with broth of crustacean, saffron and chips of purple potatoes

24€

Swordfish cooked at low temperature with purple potatoes, olive’s pate and anchovies sause

24€

Salt codfish with potatoes, black truffle sause and tomatoes confit.

26€

Sides

Other vegetables according to the market

6€

Grilled vegetables

6€

Mix/green salad

6€

Roasted potatoes

6€

Dessert

Apple pie with vanilla ice cream

8€

Creme brulee

8€

Panna cotta with caramel pineapple

8€

Sorbet (lemon, orange and passion fruit, green apple)

8€

Warm chocolate cake

8€

Cappuccino (milk pannacotta, chocolate sauce, meringue and cappuccino mousse)

8€

Cheese selection

18€

Whisky parfait with spiced plums

8€

Mix sliced fruit

8€

Icecream (hazelnut, pistachio, custard, chocolate)

8€

Almond tartlet with pear and vanilla icecream

8€

Egg nog babà

8€

Tiramisù

8€