Appetizers

Salad of artichokes, pears, Grana and ash oil

Broccoli flan with Brie’s heart and nut’s cream

Culatta(ham) with gnocco fritto(fried dumpling) and mandarin jam

Fassona tartare with green apple,raspberry vinegar and caramelized onion

Cappon terrine and pistachios with foie gras and beet’s sauce

Artichoke’s cream soup with crostini and crispy pork cheek

Scalded scallops on potato cream, capers and violet cauliflower

* Prawns carpaccio to the passion fruit, Saint Germain and shoots

Umbrine tartare with burrata, celery salad and bottarga

Deviled cuttlefish on eggplant cream and peppers coulis

Sauteed Polipetti (octopus) with couscous timbale and vegetable

Salad of artichokes, pears, Grana and ash oil

Broccoli flan with Brie’s heart and nut’s cream

Culatta(ham) with gnocco fritto(fried dumpling) and mandarin jam

Fassona tartare with green apple,raspberry vinegar and caramelized onion

Cappon terrine and pistachios with foie gras and beet’s sauce

Artichoke’s cream soup with crostini and crispy pork cheek

Scalded scallops on potato cream, capers and violet cauliflower

* Prawns carpaccio to the passion fruit, Saint Germain and shoots

Umbrine tartare with burrata, celery salad and bottarga

Deviled cuttlefish on eggplant cream and peppers coulis

Sauteed Polipetti (octopus) with couscous timbale and vegetable

First Courses

Risotto to the taleggio cheese with apple cream and Barolo reduction

Risotto to the clams, crispy artichoke and thyme powder

Violet potato’s gnocchi with nettles, caprino cheese and lime

Rigatoni with artichoke, marjoram and cream pumpkin

Ravioli to the mixed boileds with their broth

Tagliatelle with lamb ragù and mint pesto

Crepes lasagnette with fontina, speck and spinach

Black tortelli to the lobster with saffron sauce and broccoletti

Calamarata with scallop ragù, cherry tomatoes and horseradish

Bigoli pasta with spring onion, anchovies and julienne of squid

Tonnarelli pasta with mussels, turnip tops and ginger

Spaghetti with cod, black garlic and taralli

First Courses

Risotto to the taleggio cheese with apple cream and Barolo reduction

Risotto to the clams, crispy artichoke and thyme powder

Violet potato’s gnocchi with nettles, caprino cheese and lime

Rigatoni with artichoke, marjoram and cream pumpkin

Ravioli to the mixed boileds with their broth

Tagliatelle with lamb ragù and mint pesto

Crepes lasagnette with fontina, speck and spinach

Black tortelli to the lobster with saffron sauce and broccoletti

Calamarata with scallop ragù, cherry tomatoes and horseradish

Bigoli pasta with spring onion, anchovies and julienne of squid

Tonnarelli pasta with mussels, turnip tops and ginger

Spaghetti with cod, black garlic and taralli

The Meat

Deer carrè with mustard sauce and little vegetables

Lamb loin with cinnamon onion cream and prunes to the sesame

Duck breast to the cocoa with Marsala sauce and pumpkin roasted

Fillet beef with, turnip tops, mostard sauce and green pepper

Ham Pata Negra , cauliflower puree and coffee powder

Veal cutlet with artichokes and citrus fruits

The Fish

Scalded amberjack to the provencal herbs and ratatouille

Seabass in potato crust with marinated salmon heart and yogurt

Fillet cod with crispy zucchini, tomato and mayonnaise to the wasabi

Squid stuffed with broccolo, anchovies cream and toasted almonds

Scalded tuna with pineapple to the chilli pepper and grilled pak choi

Swordfish to the smoked paprika with roasted potato and olives crumble

Dessert

Every day, our pastry chef will prepare delicious desserts for your lunch or your dinner.

Wine list

Our Alessio will be able to help you choose the best wine to match your dishes

Dessert

Every day, our pastry chef will prepare delicious desserts for your lunch or your dinner.

Wine list

Our Alessio will be able to help you choose the best wine to match your dishes

Ask the customer if it becomes aware of having allergies to notify the staff, which was briefed on precautions to be taken in these cases.

We communicate that the foods that come from frozen product to the source are marked with an* asterjsk *.