Appetizers

Asparagus gratin with caprino cream and crispy bacon

Rosa delle Alpi bresaola, withfennel balsamic vinegar and rye bread

Chianina tartare, mustard froth, olive crumble and marinated anchovies

Tuna tartare with coriander pesto, avocado, lime and dry tornato

* Coconut tempura shrimp with tamarindo reduction

Squid curls with potatoes cream, olive and tzatziki sauce

Wonton ravioli stuffed with mixed sautéed vegetable and soy sauce

Foie gras with salted almond meringues and orange gel

Veals rolls with season vegetables pepper and vanillajlavored, and grana cheese

Amberjack carpaccio withjlavored breading, orange salad

* Phyllo basket with octopus, asparagus, fava beans and soya shoots

Gin Rivo marinated w ild sa/man, Belgian endive, radish and pink maya

First Courses

Risotto with beer, hop tops and Asiago cheese

Red lenti! maccheroncini wih tornato fantasy

Crispy lasagna with Bolognese sauce and vegetables

Garganelli with asparagus, almonds and chicken egg bottarga

Linguine with pesto sauce, razor clams, violet potatoes and olives

Spirulina ravioli stuffed with cod, served with sauce and salicornia

* Risotto with cedar, scampi and chamomile

Tortelli stuffed with turnip and gorgonzola cheese with erbs

Ravioli stuffed with guineafowl and pecan nuts sauce

Tagliolini with fave beans, courgette jlowers and Tirreno sea shrimp

Hemp gnocchi with topinambur, cuttlefish and fennel

Spaghetti with sea urchins, zucchini and ginger

First Courses

Risotto with beer, hop tops and Asiago cheese

* Risotto with cedar, scampi and chamomile

Red lentil maccheroncini wih tornato fantasy

Tortelli stuffed with turnip and gorgonzola cheese with erbs

Crispy lasagna with Bolognese sauce and vegetables

Ravioli stuffed with guineafowl and pecan nuts sauce

Garganelli with asparagus, almonds and chicken egg bottarga

Tagliolini with fave beans, courgette jlowers and Tirreno sea shrimp

Linguine with pesto sauce, razor clams, violet potatoes and olives

Hemp gnocchi with topinambur, cuttlefish and fennel

Spirulina ravioli stuffed with cod, served with sauce and salicornia

Spaghetti with sea urchins, zucchini and ginger

The Meat

Tenderloin at our Wellington style

Lamb loin with Ricard, chards and peas purè

Guineafowl breast with asparagus, coconut and curry sauce

Piglet coppa with Mung beans and smoked paprika

Sirloinfassona beef with tarragon andAsiago stuffed onion

Veal cutlet with black trufjle and braised endive

The Fish

Turbot with gratin potato, spinach and parsley pesto

Grilled fragolino fish, mashed potatoes with lemon and dry flowers

Angler fish with celery, kiwi, black sesame and yogurt sauce

Seared tuna in beets powder, marinated pumpkin and radish

Rice crust sea bass with crispy mixed vegetables

Sautèed fresh cod slices with couscous and citrus fruit

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 *.