Starters
- FRIED OF SHRIMP, PORCINI MUSHROOMS AND VEGETABLES
- TUNA CARPACCIO RAW MARINATED
- BEEF TARTARE WITH PEPPER AND BLACK TRUFFLE
- PORCINO MUSHROOM'S HEAD IN PUFF PASTRY AND POLENTA
- PORK SALAME WITH POLENTA AND FINFERLI MUSHROOMS
- MIX TOASTED BRED WITH TOMATO, LARD, GARLIC AND OIL
First courses
- EGG PASTA WITH TCLAMS IN SALICORNIA SOUCE
- EGG PASTA WITH FINFERLI MUSHROOMS
- POTATO GNOCCHI WITH PSQUID, BOTTARGA AND TARRAGON
- EGG PASTA WITH PUMPKIN ON CHEESE FONDUE WITH HALZENUT CRUMBLE
- EGG PASTA WITH PADUA COURT RAGOUT
- LASAGNE WITH ONION AND SMOKED PROVOLA CHEESE
- SOUP WITH PASTA AND GOOSE LIVER
- TRIPE SOUCE
- BEAN’S SOUP WITH EGG PASTA AND TRIPE
- BEAN’S SOUP WITH EGG PASTA
- RISOTTO WITH PUMPKIN AND FINFERLI MUSHROOMS
Second courses
- MONK FISH WITH BLACK TRUFFLE
- BAKED SEABREAM FILLET WITH CONFIT TOMATOES AND POTATOES
- VENETA STOCKFISH
- PARMIGIANA TRIPE
- FOWL WITH POTATOES
- VITTELLUS SHOULDER WITH BAKED VEGETABLES
- TOMINO CHEESE WITH GRILLED VEGETABLES
GRILLED:
- SEABREAM
- TURBOT / SEA BASS
- CHOP CALF
- CHOP BEEF
- FILLED BEEF
- CHOP BEEF CUTTED ON RUCOLA SALAD
- BEEF FLORENTINE STEAK
FOR INFORMATION ON ALLERGENS, REQUEST THE APPROPRIATE DOCUMENTATION
