APERITIF TIME
gourmet cutting board with its jams
15
(dried tomato-capers-parmesan flakes with mustard sauce)
15
crostone with cheese, horse cheese and porcini mushrooms
15
dinner
Appetizers
Raw seafood (based on the catch of the day)
25
Celery delight with parmesan flakes, green apple and walnuts
14
Mediterranean tuna carpaccio avocado mango guacamole balsamic vinegar lime
18
Mediterranean octopus with crunchy celery, black olives
16
Knife-fried beef steak on a carpet of rocket
18
First
Spaghetti/mullet bottarga crumble dried tomatoes
18
artisanal gnocchi with tomato and basil
15
Tortellini in parmesan cream
15
Gorgonzola and walnut fondue tortellone
15
Seconds
Appetizing pan-fried sea bass with orange sauce, black olives, capers
22
Royal turbot with lemon ginger reduction, toasted almonds, black olives
26
Sesame crusted tuna tataki
20
Crispy octopus on potato and paprika foam
20
Beef fillet crusted with pistachios, mustard, black olives
24
Side Dishes
Sauteed seasonal vegetables
6
Dessert
Traditional Bologna
appetizers
BOARDS OF LOCAL CURED MEATS
14
MIXED CURED CURED AND CHEESE BOARDS
16
first
TAGLIATELLA WITH RAGU 'BOLOGNESE
13
TORTELLINI PARMESAN CREAM, CREAM OR RAGU
15
RICOTTA TORTELLONI WITH BUTTER AND GOLD
15
RICOTTA TORTELLONE WITH BUTTER AND SAGE
15
seconds
BURRATA WITH ANCHOVIES AND CROSTINI
14
HEART OF BURRATA WITH PARMA HAM
15
Allergens
1. Cereals containing gluten (wheat, spelled, khorasan wheat, rye, barley, oats)
2. Crustaceans
3. Eggs
4. Fish
5. Peanuts
6. Soy
7. Milk and dairy products (including lactose)
8. Nuts (almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, macadamia nuts or Queensland nuts)
9. Celery
10. Mustard
11. Sesame seeds
12. Sulfur dioxide and sulphites (if in concentrations above 10 mg / kg or 10 mg / liter)
13. Lupins
14. Molluscs