Menù

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Starters

  • Fassona carpaccio
    16,00€

    Very thin Piedmontese beef served with marinated barbed artichokes and flakes of grana padano aged for 24 months

  • Poached Egg
    18,00€

    Poached egg served with liquid polenta and black truffle, drops of gorgonzola cream

  • Seafood gratin
    16,00€

    Scallop, oyster, cockle, razor clam, mussels, scampi, au gratin with aromatic herb breadcrumbs, enriched with a touch of lemon zest and extra virgin olive oil

  • Jamòn Ibérico de Bellota (Pata Negra 80 gr.)
    22,00€

    Selection of Jamón Ibérico de Bellota Pata Negra aged 36 months, accompanied by artisanal pan con tomate

  • Burrata with cherry tomatoes
    12,00€

    Burrata Campana DOP with yellow, green and black datterini tomatoes, EVO oil from the Ligurian Riviera

  • Fassona knife attack
    16,00€

    Fine Piedmontese Fassona beef, chopped with a knife and seasoned with Biancolilla monocultivar oil and Maldon salt

  • Veal with tuna sauce
    16,00€

    Veal rib cooked in CTB (low temperature cooking), with ancient style tuna sauce, Pantelleria caper powder

  • Octopus and potatoes
    16,00€

    Double cooked octopus and potatoes on turmeric potato cream, confit tomatoes, sour onion and smoked paprika powder

First Courses

  • Sghetti with clams and mullet roe
    18,00€

    Spaghetti di Gragnano PGI with Mediterranean clams and mullet bottarga, curly parsley and EVO oil from the Coast

  • Tagliatelle with black truffle
    18,00€

    Tagliatelle creamed with mountain butter and 36-month Parmigiano Reggiano, embellished with generous slices of fine black truffle (Tuber Melanosporum)

  • Lobster linguine
    22,00€

    Linguine di Gragnano PGI with Mediterranean lobster, yellow and red cherry tomatoes and fresh basil

  • Risotto alla milanese
    16,00€

    High quality Carnaroli Riserva rice, creamed with fine saffron and 24 month aged Parmigiano Reggiano

  • Pappardelle with wild boar sauce
    16,00€

    Fresh egg pasta pappardelle seasoned with a robust and aromatic sauce based on marinated wild boar meat, tomato and spices

  • Pumpkin ravioli with butter and sage
    16,00€

    Fresh egg pasta ravioli filled with Mantuan pumpkin and amaretti biscuits, seasoned with melted butter, fresh sage and a sprinkling of parmesan

Maincourses

  • Baked turbot with artichokes
    24,00€

    Wild turbot fillet with purple artichokes, lemon thyme and Vermentino reduction

  • Amberjack in Mediterranean stew
    22,00€

    Slice of Mediterranean amberjack in a stew of cherry tomatoes, Taggiasca olives and seafood

  • Catalan-style lobster
    24,00€

    Mediterranean blue lobster in salad with Tropea onion, cherry tomatoes and basil in Catalan style

  • Larded Argentinian Angus fillet
    24,00€

    Argentinian Angus fillet wrapped in Colonnata lard with green pepper sauce and spinach sautéed in butter

  • Sliced ​​Argentine Angus
    20,00€

    National sirloin (220g) with grilled vegetables and ancient mustard sauce

  • Wiener schnitzel
    20,00€

    Traditional bone-in veal cutlet, breaded and fried in sage clarified butter. Served with a side dish of fresh mixed salad and lemon wedges.

  • Beef Florentine steak
    6,00€/hg

    Beef loin complete with fillet and sirloin, grilled and served rare, as per tradition, with a side dish of baked potatoes flavored with rosemary and seasonal grilled vegetables