Appetizers

Porcini’s salad with crumbled pepper’s biscuit and currant

Pumpkin’s flan with chanterelles and parsley’s pesto

Culaccia with parmesan’s waffles and figs

Foie gras with caramelized chestnuts and khaki

Beef’s tartare scented with beer with mimosa’s egg and potatoes cream

Dumplings stuffed with spicy beef with cassis’ red onions

Tuna’s tartare with crescione, blackberries and almonds

Salmon marinated with caprino’s froth and beetroot’s crumble

Octopus skewers with lentils and sumac

Ceviches’ cods and anchovies

Scallops seared with melon, envy and hazelnuts

Cuttlefishe with paprika, aubergine, peppers and capers’ puree

First Courses

Risotto with radicchio’s cream, hazelnuts and smoked duck’s speck

Risotto with watercress and oysters

Macaroni with ricotta, sun-dried tomatoes and radish’s pesto

Rigatoni with nettles, fava’s beans and smoked provola

Ravioli with stuffed porcella with herb base

Pappardelle with porcini and crisped guanciale

Pumpkin’s gnocchi with sausage and chanterelles

* Scialatielli cacao e pepe with raw praws

Kamut’s spaghetti with chicory cream, clams and chili

Orecchiette with scampi, burnt aubergine and pistachios

Black lasagnette with scallops and porcini mushrooms

Sea bass ravioli with Mediterranean sauce

First Courses

Risotto with radicchio’s cream, hazelnuts and smoked duck’s speck

Risotto with watercress and oysters

Macaroni with ricotta, sun-dried tomatoes and radish’s pesto

Rigatoni with nettles, fava’s beans and smoked provola

Ravioli with stuffed porcella with herb base

Pappardelle with porcini and crisped guanciale

Pumpkin’s gnocchi with sausage and chanterelles

* Scialatielli cacao e pepe with raw praws

Kamut’s spaghetti with chicory cream, clams and chili

Orecchiette with scampi, burnt aubergine and pistachios

Black lasagnette with scallops and porcini mushrooms

Sea bass ravioli with Mediterranean sauce

The Meat

Beef fillet with foie gras al madei

Duck breast with Rivo gin with figs and chanterelles

Calf’s cheek with chickpea soup

Sliced beef with pequillo peppers and caprino’s cream

Venison cutlet with apple and ginger puree with berry sauce

Loin of lamb, pumpkin, spinach and nutmeg

The Fish

Salmon with caper crumble, pea cream and roasted cherry tomatoes

Red mullet with eggplant, smoked provola cheese and confit cherry tomatoes

Monkfish with porcini mushrooms and potato sauce

Harlequin rhombus with horseradish sauce

Sea bass in cocotte with zucchini, fennel and olives

Soya-seared tuna with tempura flakes, daikon and lemon

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 *.