The menu

APPETIZERS

Sorana tartare, celery root and stracciatella cheese – 15

Ricotta and fig pie, fried egg, Lessinian black truffle– 15

Warm guinea fowl, porcini and potato chips salad -15

Octopus, salmon, sliced flying squid, prickly pear -flavoured foam -15

Monkfish, squid ink smashed potatoes, mussels souté -15

Creamy codfish, crunchy courgettes, Tropea onion compote -15

Raw seafood – 32

Tartares from the Mediterranean
“ tuna and apples, sea bream and figs, salmon burrata and black truffle “- 17

FIRST

Creamy risotto with figs, Apulian burrata and Lessinian black truffle(min 2 pers.)- 15

Tortelli stuffed with goat cheese, Mantuan pumpkin, bacon -15

Potatoes and turnip dumplings, pheasant ragu -15

Agnolotti stuffed with codfish on onion cream – 15

Egg pasta, Cantabrian anchovy, raw praws and toasted bread – 15

Courgette and marjoram cream, fusilli, flaying squid soutè, mussels and scallops – 15

SECONDS

Herb crusted Iberian piglet, vegetable garden -23

Lamb fillet, currant, apples compote- 23

The grilled scottona:

The fillet – 23

Sliced steak– 23

The rib eye steak– 5/hg

Baked tuna, grape must and ginger – 23

Squid, Belgian endive, cherry tomato, Burrata - 23

Sea bream, porcini, caramelized red onion – 23

Lobster, asparagus, avocado – 32

DESSERT

Cocoa tartlet, ricotta cream, fig, orange and walnut compote - 8

Saffron Bavarois, hazelnut, pear mousse, chocolate sponge - 8

Bergamot semifreddo with white chocolate and raspberries - 8

Puff pastry, gianduia, mango - 8

Langhe hazelnut ice-cream - 6

Bronte pistachio ice-cream – 6

Apricot and ginger sorbet on salted crumble - 6