The menu

APPETIZERS​

Beef tartare, asparagus, parmesan cheese, raspberries mayonnaise – 15

Duck meat, crunchy spinach leaves, morels – 15

Bruscandoli pie, fried egg, stracciatella cheese foam – 15

Peas cream, octopus, mullet, mussels soutè – 15

Creamy cod, agretti herbs, marinated langoustine – 15

Scallops, fois gras, carots and lime purée – 15

Raw seafood – 32

Mediterranean trio – 18
“sea bass with asparagus and raspberry, swordfish with carrots and lime, tuna with mango”

FIRST DISHES

Creamed rice with asparagus, toasted almonds, burrata cheese (min. 2 servings) – 15

Lasagnette with morels – 15

Agnolotti stuffed with red-legged partridge, campion – 15

Potatoe dumplings, zucchini brunoise, sea bream – 15

Tortelli stuffed with bruscandoli, prawns tartare – 15

Spaghetti “alla chitarra”, basil and crab – 15

SECOND DISHES

Baked lamb rumpsteak, spinach leaves and morels – 23

Beef cheek cooked in Amarone wine, agretti, roasted potatoes – 23

Iberian piglet with artichokes petals – 23

Traditional dish “eggs and asparagus” – 23

The grilled scottona:

The fillet – 23

Tomahawk steak – 6/hg

Vicenza-style cod with polenta – 23

Dory fish with asparagus and passion fruit – 23

Tuna, pistachio, bruscandoli – 23

Swordfish, squids, dandelion, Tropea onion compote – 23

DESSERT

Tart, chocolate, raspberry ice-cream - 8

Creamy pistachio pie, lime jelly, meringue - 8

Bavarese with mango, caramel and recioto wine - 8

Puff pastry, namelaka and strawberry - 8

Bronte pistachio ice cream - 8

Hay ice cream - 6

Hazelnut ice cream - 6

Osmosis pineapple, green apple sorbet - 6

Strawberry and thyme - 6