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)
Penne all’amatriciana
(1,7)
Fusilli with shrimp, calamari and porcini mushrooms
(1,2,4)
Barolo Risotto with Grana Padano Flakes
(7)
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)
Nutella millefeuille
(1,3,7,8)
Apple tart with cream cheese
(1,3,7)
Fruit Salad
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