À la carte Menù Spring 2023

STARTERS

The Artichoke
Stuffed with spicy squid ragout, its lard and artichoke and potato foam
18 €
(1, 4, 12, 13, 16)

Saor Mackerel
With rasins brioche bread with chicken liver pate’ and Mangalica pork lard
18 €
(1, 10, 11, 12, 13, 16)

Pork Terrine
breaded and fried, with mustard ice cream, celary salad and green apple.
18 €
(1, 3, 12, 13, 16)

Peas Soup
With smoked provola mousse, cherry tomato confit and croutons
16 €
(10, 11)

Field salad
With tomato carpaccio and mustard citronette
12 €
(3)

THE PASTA

Il Risotto (minimum 2 People)
With garlic cream, spicy conch ragout, parsley powder
22 €
(1, 4, 11, 13, 14, 16)

Il Tortello
Stuffed with cod and potatoes, fava bean cream, crunchy pork guanciale and gorgonzola
20 €
(1, 10, 11, 12, 13, 16)

The Napolitan Plin
Stuffed with Genovese sauce, Prussian beef tartar, smoked provola mousse, basil and stock of meat
16 €
(1, 10, 11, 12, 13)

The Tagliolino
With cacio, pepe and truffle
18 €
(10, 11, 12, 13)

SECOND COURSE

Tempura Cod
With chicory and annurca apple salad, octopus mayonnaise and apple cider vinegar
28 €
(1, 4, 7, 10, 13, 16)

The Amberjack
Cooked on the plancha with mugnaia sauce and asparagus au gratin
28 €
(1, 10, 11, 13, 14, 16)

Ray’s Bream
Fresch pea cream and potato pumpkin flower stuffed with ricotta cheese and lemon
26 €
(1, 10, 11, 13, 16)

The Pork Belly
With escarole salad and peppers in vinegar, blueberry flavoured jus
24 €
(1, 11, 13, 14)

Polish heifer Cube Roll (About 350gr)
Whith sweet and sour spring onions and seasonal salad
42€
(1, 3, 13)

The poché egg
With fava bean cream, smoked provola mousse and black truffle
16€
(1, 11, 12, 14)