Appetizers
Raw seafood (based on the catch of the day)
23
Floral tasting Sea and mountains
20
Courgette tagliatelle with raw sea bass, avocado, almonds and goji berries
16
Sesame tuna tataki with stracciatella sauce, caramelized onion, black olive powder
18
Seared porcini mushrooms with egg at low temperature with parmesan foam and crunchy bacon
14
Seared beef carpaccio with squaquerone, smoked radicchio and artichokes
16
First
Porcini scampi and burrata risotto
20
Spaghettone with prawns, artichokes and lemon
20
Paccheri with the catch of the day with tarallo powder and herbs
16
Ballanzoni two tomatoes basil pesto, crunchy aubergine
14
Seconds
Seared croaker with celeriac in two consistencies and beetroot mayonnaise
22
Tomato, capers and olives with sautéed spinach
18
Beef entrecote with porcini mushrooms and baby potato
25
Veal cheek braised with Sangiovese on cream of leek, potato and black cabbage
22
Dessert
Citrus tartellata decomposed with Italian meringue
8
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