Appetizers

Vegetables cannolo with green sauce and bitter chicory

Prosciutto (Ham) of Sauris (locality) with pear salad and pecorino cheese

Pheasant larded stuffed with chestnuts with port sauce

Tuna tartare with potato waffle and pesto of rocket salad and grapefruit

Carpaccio of raw seabass with warm pizzaiola

Golden sardines stuffed potatoes and capers

Salad of artichokes, trevisano chicory, trevisano chicory, green appie and hazelnuts

Parfait of foie gras with mandarin heart and pistachio buscuit

Tartare of Fassona with burrata and scalded yolk

Moscardini and lentils with bread crust

Fresh cod creamed with artichokes and grilled polenta

Scalded scallops with black chickpeas puree and cuttlefish julienne

Vegetables cannolo with green sauce and bitter chicory

Salad of artichokes, trevisano chicory, trevisano chicory, green appie and hazelnuts

Prosciutto (Ham) of Sauris (locality) with pear salad and pecorino cheese

Parfait of foie gras with mandarin heart and pistachio buscuit

Pheasant larded stuffed with chestnuts with port sauce

Tartare of Fassona with burrata and scalded yolk

Tuna tartare with potato waffle and pesto of rocket salad and grapefruit

Moscardini and lentils with bread crust

Carpaccio of raw seabass with warm pizzaiola

Fresh cod creamed with artichokes and grilled polenta

Golden sardines stuffed potatoes and capers

Scalded scallops with black chickpeas puree and cuttlefish julienne

First Courses

Risotto creamed with buffalo ricotta, lemon and fried capers

Tagliolini pasta to the vegetarian amatriciana

Cock's crest of stuffed capon with tartufo cream

Almond flour tagliatelle with rabbit ragout and crispy peppers

Squid pasta with sea cicada sauce and fried leeks

Neapolitans fusilli with blue fish, red cabbage and orange

Risotto with artichokes, anchovy leakingn and toasted bread

Pumpkin tortelli, Parmesan fondue and powdered amaretti

Ravioli with berry stuffed withfossa cheese and duck speck

Black spaghetti on cream of turnip tops and mussels

* Rafano gnocchi with scalded shrimp and salicornia plant

Orecchiette with hard clams, broccoli and bottarga

First Courses

Risotto creamed with buffalo ricotta, lemon and fried capers

Risotto with artichokes, anchovy leakingn and toasted bread

Tagliolini pasta to the vegetarian amatriciana

Pumpkin tortelli, parmesan fondue and powder of amaretti

Cock's crest of stuffed capon with tartufo cream

Ravioli with berry stuffed withfossa cheese and duck speck

Almond jlour tagliatelle with rabbit ragout and crispy peppers

Black spaghetti on cream of turnip tops and mussels

Squid pasta with sea cicada sauce and fried leeks

* Rafano gnocchi with scalded shrimp and salicornia plant

Neapolitans fusilli with blue fish, red cabbage and orange

Orecchiette with hard clams, broccoli and bottarga

The Meat

Fillet steak of beed with artichokes and sumac

Cocoa lamb loin with pecorino cheese cream and piattoni vegetable

Guinea fowl breast with carrot puree and licorice

Little pig with cumin honey sauce and radishes

Fassona chopped beef with roman broccoli and aioli sauce

Veal cheek with parsly potato puree

Fillet steak ofveal with vin santo sauce, topinambur and hezelnuts

The Fish

Fish soup of house

Wraped cod with fennel and pink grapefruit

Croaker fish with green peppers cream, salicornia and almonds

Paddlefish gratined with fondants spring onions, olives and cucunci

Skewers of squid, scalded tuna and artichokes

Steamed lobster with vegetables spaghetti baked and basilic pesto

Turbot to the lime and pink pepper with rice timbale and crispy vegetables

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 *.