MENU AND OFFERINGS

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

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