Menu
Antipasti
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Our selection of cold cuts & cheeses 2 recensioni20.00
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The artichoke14.00
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Cabbage roll14.00With potatoes and shallots
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Beef tartare16.00With pecorino cream and sweet and sour onions
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meatballs 8 recensioni16.00With champignon and porcini mushrooms
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Veal (finely sliced)16.00With tuna sauce and capers
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Grilled octopus18.00With mixed green and paprika mayonnaise
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Fish carpaccio18.00With olives, capers and cherry tomatoes
Primi
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Carbonara16.00Spaghettone monograno felicetti with pork cheek, eggs, pecorino cheese
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Cacio e pepe16.00Spaghettone monograno felicetti with pecorino cheese and pepper
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Amatriciana16.00Spaghettone monograno felicetti with pork cheek, tomato sauce and pecorino cheese
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Pasta filled18.00With buffalo ricotta, sugar and cinnamon
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“acquerello” risotto18.00With pumpkin, chestnuts and gorgonzola
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Spaghettoni with butter and armatore anchovies18.00
Secondi
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Mediterranean catch30.00With chard,lemons and capers
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Roast guinea fowl30.00With leek and almond
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Beef fillet30.00Served with potato millefeuille in butter and honey mustard
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Rack of lamb30.00With raspberry vinaigrette and mixed green
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Piedmontese fassona beef fillet40.00Served with potatoes
Dolci
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tiramisù 10 recensioni10.00With pavesini biscuits soaked in coffee, sweet and creamy mascarpone and cocoa powder
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Pavlova, berries, meringue 1 recensione10.00
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Chocolate variation valrhona10.00
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Sorbets & ice-cream10.00
New year's eve menu
Starters
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Gillardeau oyster with lemon, parsley and chili
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Beef tataki with wasabi mayo and citron
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Cotechino sausage, lentils and foie gras
First course
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Tagliolini with beurre blanc and caviar
Main course
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Beef fillet with artichokes, bay leaf and pollen
And to finish
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Panettone with zabaione cream
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Grapes
Christmas lunch menu
Starters
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Casatiello ( traditional neapolitan savory bread)
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Beef carpaccio with hazelnuts and raspberries
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Egg with pecorino crust and dill oil
First course
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Gratineted cannelloni with ricotta and spinach
Main course
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Lamb with potato millefeuille
And to finish
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Panettone with zabaione cream
Christmas eve's menu
Starters
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Gillardeau oyster with citrus and jalapeno sauce
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Red prawn carpaccio with stracciatella cheese and mandarin
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Local cuttlefish salad with celery , grapefruit and capers
First course
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Spaghettone with garlic, olive oil, chili and anchovy colatura
Main course
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Sea bass with turnip greens, 'nduja and lemon
And to finish..
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Yuzu , arugula and tequila
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Lemon caprese cake with vanilla chantilly cream
Easter menu
starters
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Casatiello (traditional savory neapolitan easter bread with cheese and cured meats)
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Crispy egg with pecorino and dill fondue
First course
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Cannelloni with buffalo ricotta and spinach
Main course
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Lamb with potato millefeuille
dessert
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Traditional neapolitan pastiera (ricotta and wheat easter pie)
