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