English Menu

English Menu

Appetizers

Seared mullet, celeriac ointment and sautéed artichokes 16,00

Cuttlefish, turnip greens and olive crumble 17,00

Beef tartare beaten with a knife, hazelnut mayonnaise and crunchy hazelnuts 17,00

Crispy veal sweetbread, black cabbage, Parmesan fondue 18,00

 

First Courses

Tagliolini, prawns, cuttlefish and artichokes 17,00

 Pasta bottoni filled with liquid cheese and pepper, seared mullet, crispy bacon and black pepper crumble 17,00

Home-made Tagliatelle with ragù bolognese 14,00

Tortellini in broth 15,00

Pumpkin tortelloni, Blu di Monviso fondue and blueberry gel 15,00

 

Second courses

Amberjack, mint zucchini cream, bergamot gel and lemon crumble 23,00

Octopus, pumpkin, roasted cardoncelli and squid ink chips 23,00

Angus steak with Maldon salt flakes 20,00

Rack of lamb cooked at low temperature, baked Radicchio Trevigiano tardivo 26,00

Mixed salad 6,00

Mixed seasonal vegetables 9,00

 

Dessert

Creamy mango, black sesame wafer and candied mango 8,00

Gianduja truffle with cream heart and mou sauce 8,00

Hazelnut crème brûlée 8,00

Homemade custard ice cream 7,00

Iced citrus foam 6,00

Dark chocolate cake with warm heart, fruit of passion gel, salted caramel and mint coulis 9,00

Marron glacé namelaka, coffee sponge and raspberries 9,00