Menu
Dinner.
Appetizer
Polenta flan, Patanegra and porcini mushrooms (3,7) |
Salmon tartare with avocado, crumbled taralli, soy, sesame and crispy rice chips (1,4,6,11) |
Zucchini roll with buffalo ricotta heart (7) |
First Courses
Penne all’amatriciana (1,7) |
Fusilli with shrimp, calamari and porcini mushrooms (1,2,4) |
Barolo Risotto with Grana Padano Flakes (7) |
Main Courses
Beef fillet in lemongrass sauce with roasted potatoes (1,7) |
Grilled octopus on Jerusalem artichoke cream and sea asparagus (4) |
Baked eggplant stuffed with stracciatella and tomato and basil concassè (7) |
Sweet Corner
Nutella millefeuille (1,3,7,8) |
Apple tart with cream cheese (1,3,7) |
Fruit Salad () |