SOMETHING TO START
salted shortcrust pastry filled with Chicken liver pate, berries sauce and apple sauce 6.8.9.
sous – vide Poached egg, blue cheese bechamel, fresh black truffle, almonds chips 1.2.6.9.
Buffalo Carpaccio, smoked Tench mayonnaise, black Cherries 2.4.13
Puff Pastry, codfish cooked in oil and fresh summer salad 1.2.4.6.
HANDMADE FIRST COURSES
Thick spaghetti with “algio, olio e peperoncino”, sundried tomato, basil mousse 1.2.9.
Ravioli filled with Carbonara” sauce with artisanal bacon and seasoned cheese 1.2.9.
Fusilli pasta with free range “Cinta Senese” Pork sauce 1.2.8.
little dumplings, courgettes flowers, bitter-sweet courgettes and Trout tartare) 1.2.4.9.
main courses and little vegetables side
Duck Leg confit in Orange sauce
Roll of Rabbit filled with artisanal pork sausage 2.9.
oven-baked LAMB chops in Sicilian Pistacchio crust 6.
VEAL fillet with demi-glace sauce and potato millefeuille 1.9.
DESSERTS
Sicilian Cannoli with ricotta and pistachio 1.6.9.
Tiramisu with our savoiardo 1.2.9.
Tart with apricot and chocolate mousse 1.2.9.
Panna Cotta with strawberries 1.2.9.
Allergens: 1) gluten 2) eggs 3) shellfish 4) fish 5) peanuts 6) nuts 7) soy 8) celery 9) milk and lactose 10) mustard 11) sesame seeds 12) lupins 13) sulfur dioxide 14) clams