TASTING MENU

Beef tartar and salad niçoise

Sardines in sour

Veal tongue and green sauce

Parisienne onion soup

Risotto “alla milanese” and veal shank

Chicken in cacciatora sauce

Tiramisù

€ 150,00

Tasting menu, due to its complexity, is for the whole table

Some fresh products are treated with the fast chiller under the Reg. CE n. 852/04 of HACCP.
Some fresh product could be freeze or deep-freeze at the origin, depending on the availability of the market.
For any information regarding substance or allergen is possible checking the documentation, that will be supplied by the staff members.
 VEGETARIAN TASTING MENU

Peas, mint, milk and licorice

Porcini mushroom raw and cook with crunchy celery and parmesan milk

Tortelli filled smoked aubergine and cold broth of melon and basil

Red pepper risotto, honey, lime and cardamom

“Caponata”

A sweet rhubarb

€ 140,00

Tasting menu, due to its complexity, is for the whole table

Some fresh products are treated with the fast chiller under the Reg. CE n. 852/04 of HACCP.
Some fresh product could be freeze or deep-freeze at the origin, depending on the availability of the market.
For any information regarding substance or allergen is possible checking the documentation, that will be supplied by the staff members.
STARTERS

Selection of fruit and vegetables € 30,00

Cuttlefish and peas € 32,00

Scallops and “panzanella” salad € 35,00

Red prawn from Sicily with potatoes and violet € 45,00

Beef tartar and salad niçoise € 35,00

Foie-gras au torchon and peach in moscato wine € 35,00

PASTA AND RISOTTO

Risotto “Milanese” style with medallion of veal shank € 30,00

Risotto with summer truffle and parmesan milk € 35,00

Crunchy gnocchi butter and sage with morel mushroom and Parma ham € 32,00

Homemade “chitarra” pasta with porcini mushrooms and parsley sauce € 30,00

Ravioli filled with liquid tomatoes, cream of buffalo mozzarella and calamari € 32,00

Spaghetti “cacio e pepe” with sea-urchins € 35,00

Some fresh products are treated with the fast chiller under the Reg. CE n. 852/04 of HACCP.
Some fresh product could be freeze or deep-freeze at the origin, depending on the availability of the market.
For any information regarding substance or allergen is possible checking the documentation, that will be supplied by the staff members.
FISH MAIN COURSES

Sea bass, ligurian courgettes and lemon € 55,00

Red mullet and “pappa al pomodoro” € 55,00

Smoked sturgeon, sweet corn and beer € 50,00

Lobster in cocktail sauce and “sea salad” € 60,00

John Dory, charcoal grilled aubergine, oregano and licorice € 50,00

MEAT MAIN COURSES

Veal cutlet “Milanese” style, béarnaise sauce and crystal potatoes € 45,00

Fillet of beef in green pepper sauce and pickled vegetables € 50,00

Barbecue lamb with wild mushroom and earth of springtime € 45,00

Casserole pigeon with broad beans, pecorino cheese and Café de Paris sauce € 48,00

Roasted venison with plum and eucalyptus € 50,00

Some fresh products are treated with the fast chiller under the Reg. CE n. 852/04 of HACCP.
Some fresh product could be freeze or deep-freeze at the origin, depending on the availability of the market.
For any information regarding substance or allergen is possible checking the documentation, that will be supplied by the staff members.
DESSERT

Blancmange
almond milk, white chocolate puffed rice and pistachio ice-cream € 27,00

Meringue
meringue, cardamom custard and strawberries sorbet € 27,00

Peach
peach cooked in moscato wine, in cream and sorbet € 25,00

Rose
rose slush, white chocolate ice-cream and sponge cake € 25,00

Panna cotta
oregano panna cotta with dust of olive oil and chocolate ice-cream € 25,00

Soufflé
guanaja 72% chocolate soufflé served with Sichuan pepper sorbet € 28,00

Selection of cheeses from the trolley by “Guffanti” € 22,00

Some fresh products are treated with the fast chiller under the Reg. CE n. 852/04 of HACCP.
Some fresh product could be freeze or deep-freeze at the origin, depending on the availability of the market.
For any information regarding substance or allergen is possible checking the documentation, that will be supplied by the staff members.