STARTERS
Stewed baby octopus with Cannonau wine, taggiasca olives
and soft polenta
18,00
Argentinian prawn catalan salad
18,00
Chicken liver patè with brioches and red onion jam
16,00
Avocado tartare, lime juice, tropea red onion and mango
15,,00
Poached egg in kadaif on potatoes
millefeuille and taleggio cheese cream
16,50
Beef tartare "carbonara style" with crispy
guanciale
18,00
Andria's burrata cheese with parma ham
(suggested for two people)
25,00
Piedmontese fassona rocher with sauted
escarole and veal jus
16,50
FIRST COURSES
Mezzemaniche pasta with cacio and pepe sauce infused with lime,
argentina shrimp and fresh thyme
24,00
Spaghetti with pecorino cream and mussel
water, topped with 'nduja breadcrumbs
19,00
Smoked butter risotto with parmesan ice cream
18,00
Homemade ravioli in "milanese" style
on parmesan cream
18,00
Ravioli in porcino mushroom broth
(alternative with taleggio cheese and toast sauce)
19,00
Tonnarello pasta with sardinian lamb ragout,
salted ricotta and lemon powder
18,00
MAIN COURSES
Crispy octopus with black bread cream
and sauted spinach
26,00
Seared tuna with roasted pumpkin cream,
rosemary, sesame and teriyaki sauce
28,00
Braised veal shank, jerusalem artichoke cream
and fried artichokes
26,00
Beef Wellington with roasted potatoes and mustard
32,00
Rossini beef fillet
36,00
Suckling pig cheek with champignon
mushrooms soil
26,00
Ribeye and fiorentina steaks
from around the world
8,50/hg
WITH BLACK TRUFFLE FROM NORCIA
Poached egg in kadaif on taleggio
cheese cream and potatoes millefeuille
22,00
Beef tartare (120gr)
24,00
Fresh egg tagliolini
24,00
Fresh homemade raviole in "milanese" style
on parmesan cream
24,00
Risotto
24,00
Grill beef fillet
34,00
Rossini beef fillet
44,00
Beef tartare (240gr) and potatoes chips
35,00
DESSERTS
Almond sbrisolona disc with
zabaione cream
9,00
Tiramisù with salted caramel
and caramelized cashew
9,00
Chocolate cake with vanilla ice cream
9,00
Buckwheat tartlet with sauteed berries
9,00