Menu options

A complete, easy and reassuring proposal in which to find familiar ingredients. The cuisine, all entirely home-made, invites guests to eat their way through to a happy stomach and not overthink. Technicalities, in fact, leave room for specific and fun dishes which are never dull and have been created from quality products from chosen suppliers.

VEGETABLES

Soft egg, spinach cream with parmesan fondue and toasted bread crostini
Stewed carrot, goat cheese mousse with herbs, vegetable jus and taggiasche olives
Potato gnocchi, torbole broccoli cream and anchovy bread
Smoked eggplant ravioli, tomato, burrata cheese and oregano
Stuffed round courgettes, parmesan and basil

MEAT

Tartare of seasoned sirloin, quail eggs and horseradish mayonnaise
Calf tongue cooked in two ways, green sauce, pear and white asparagus mustard
Fresh pasta tagliatelle with white farmyard ragu sauce and pecorino cheese from pienza
Milanese risotto with calf ragu sauce
Spiced pastrami, barbecued potatoes and sour cream
Sirloin, vignarola vegetable spring stew, amaranth and beárnaise yogurt
Guineafowl cooked three ways with cream of sweet spring onions, loquats and radish

FISH

Marinated salmon, guacamole with soybean sprout and edamame beans, tapioca chips
Grilled cuttlefish and squid julienne, saffron mayonnaise and rocket salad
Spaghetto alla chitarra with mussels, tomato and lemon
Anelletti siciliani (ring-shaped sicilian pasta), octopus ragu sauce, saffron and wild fennel
Bearded umbrine with asparagus and flat beans, tomato sauce with citrus fruit
Altriménti fish soup
Oriental catalan-style lobster

DESSERTS

Vanilla semifreddo, peas, strawberries and rhubarb
Panna cotta (cooked cream) with cocoa biscuit and tonka beans, preserved salted lemon and olive powder
Tiramisù with olive oil sponge
Ice cream with mint, liquorice cream and almond crumble

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Prenotazioni

Menu

Menu options

MENU

VEGETABLES

Soft egg, spinach cream with parmesan fondue and toasted bread crostini

Stewed carrot, goat cheese mousse with herbs, vegetable jus and taggiasche olives

Potato gnocchi, torbole broccoli cream and anchovy bread

Smoked eggplant ravioli, tomato, burrata cheese and oregano

Stuffed round courgettes, parmesan and basil

MEAT

Tartare of seasoned sirloin, quail eggs and horseradish mayonnaise

Calf tongue cooked in two ways, green sauce, pear and white asparagus mustard

Fresh pasta tagliatelle with white farmyard ragu sauce and pecorino cheese from pienza

Milanese risotto with calf ragu sauce

Spiced pastrami, barbecued potatoes and sour cream

Sirloin, vignarola vegetable spring stew, amaranth and beárnaise yogurt

Guineafowl cooked three ways with cream of sweet spring onions, loquats and radish

FISH

Marinated salmon, guacamole with soybean sprout and edamame beans, tapioca chips

Grilled cuttlefish and squid julienne, saffron mayonnaise and rocket salad

Spaghetto alla chitarra with mussels, tomato and lemon

Anelletti siciliani (ring-shaped sicilian pasta), octopus ragu sauce, saffron and wild fennel

Bearded umbrine with asparagus and flat beans, tomato sauce with citrus fruit

Altriménti fish soup

Oriental catalan-style lobster

DESSERTS

Vanilla semifreddo, peas, strawberries and rhubarb

Panna cotta (cooked cream) with cocoa biscuit and tonka beans, preserved salted lemon and olive powder

Tiramisù with olive oil sponge

Ice cream with mint, liquorice cream and almond crumble