Spring Menù
STARTERS
Eggplant Pie with Casera Cheese Cream
€ 14
Marinated Beetroot Salmon with Pan Brioches and Salted Butter
€ 17
Duck Magret marinated in Citrus with Confit Tomatoes, Stracciatella di Burrata and Swiss Chard
€ 18
Baked King Prawns with Asparagus, Toma Piemontese Cheese and Egg reduction
€ 18
Tuna Tartare with Hazelnuts and Avocado
€ 20
Atlantic Scallops on a Fava Bean Velouté and Crescenza Drops
€ 24
Foie Gras Escalope with Toasted Bread and Mango Jam
€ 24
Cruditè (Red Prowns, Shrimp, Scallops, Tuna, Sea Bass, Turbot)
€ 45
First Courses
Beetroot Gnocchi with Cardoncelli Mushrooms and Toma di Maccagno Cheese
€ 16
Spaghetti with Clams and Tuna Bottarga first choice
€ 18
Paccheri with Asparagus on Cream of Sardinian Pecorino Confit Tomato and Crispy Bacon
€ 18
Risotto with Monkfish and Chicory whipped with Stracchino (min 2 pers.)
€ 19
Tonnarelli with Squid Ink, baby Squid, dried Tomatoes and Mullet Roe
€ 19
Second Courses
Sliced Australian Angus with Sanded Potatoes
€ 21
Fried Seafood and Vegetables “Home Made”
€ 22
Cod whipped on Cuttlefish Black Waffle with Tropea Onion and Green Apple Jam
€ 22
Monkfish Soup with fried Croutons
€ 22
Pork Belly cooked at low temperature on Raisin end Apple Jam with Wedge Potatoes
€ 23
The Catch of the Day with Mashed Vegetables (each)
€ 29
Scottish Angus Rib with Asparagus (gr. 400/500)
€ 38
Desserts
Chocolate and Roasted Hazelnut Brownie with Citrus Sauce
€ 8
70% Dark Chocolate Cupcake with Custard Cream
€ 8
Tarte Tatin with Cream Ice Cream
€ 8
Strawberry Tiramisu
€ 8
Cheese Cake with Hazelnut Crumble and Pineapple
€ 8
White Chocolate Creme Brûlé
€ 8
The Chef’s Dessert
€ 8