Menù Summer

 
STARTERS

Soft-Hearted Breaded Egg with asparagus

14

Smoked herring filet with mashed potatoes, caramelized onions and bbq sauce

12

Raw fish appetizer: langoustine – red prawn – tuna

25

Prosciutto from Parma with tempura vegetables

14

Chickpea Hummus, burrata from Borgoluce, octopus and tomatoes confit

15

Beef tartare with olives and salty eggnog

15

Traditional Bourguignonne snails

14

FIRST COURSES

Gragnano IGP spaghetti, Cacio cheese and pepper

13

Fusilloni (pasta) with vegetarian asparagus carbonara and black truffle

14

Risotto with pease, musky octopus and onion powder

a porz. 15

Potatoes gnocchi with beetroot and Gorgonzola cheese

13

Tagliatelle (fresh pasta) with local game wildboar ragout "Km ZERO"

13

Fava beans and potatoes velvety with red mullet breaded with mais

13

MAIN COURSES

Guinea fowl supreme cooked at low temperature with boletus mushrooms, artichokes and spring herbs

22

Chicken breast with Madras curry and basmati rice

20

Seabass filet with rye cream, clams and asparagus

24

Fish and vegetables tempura

22

Beef sliced steek with and baked potatoes

21

Lamb shank braised with Prosecco and mashed celeriac

24

Local fresh fish – according to availability

€ daily market price