STARTERS
POCHE EGG
with sautéed spinach, parmesan fondue and wild pepper
12
BOLOGNESE CUTLET
with parmesan cheese and Parma ham
14
BEEF TARTARE
with PGI Langhe hazelnuts, mayonnaise and oyster leaf
14
SPICED BEANS
celeriac lard, black cabbage chips and Lambrusco sauce on toasted black bread
12
PASTA
LASAGNA
with umbrian turmeric lentils and smoked provola cheese
14
LA CARBONARA NEL TORTELLONE
tortelloni with buffalo ricotta and pecorino romano cheese, crispy cheek bacon and eggs sauce
14
QUBETTO PASTA
with potato and leek cream, mussels, mushrooms and rocket extract
14
TORTELLINI
in an emulsion of capon broth and butter
15
TAGLIATELLE WITH RAGU MEAT SAUCE
12
MAIN COURSES
BRAISED BEEF CHEEK
with sangiovese wine and mashed potatoes
19
DUCK BREAST
with sauteed chicory and mustard fig jam
19
PORK TENDERLOIN
on carrot cream, balsamic vinegar and almond sauce with grilled potatoes
18
SLICED BEEF
with a selection of salts and grilled potatoes
17
DESSERT
PEAR AND RICOTTA PIE
with chantilly cream
6
MILLEFEUILLE
with cream and salted caramel
6
TIRAMISU
6
HEZELNUT PARFAIT
semifreddo with cacao sauce and crunchy dried fruit
6
STUFFED MERINGUE
with whipped cream, red fruits coulis and basil gel
6