settetavoli
ENGLISH MENU

ENGLISH MENU

STARTERS


ZUCCHINI FLOWERS
stuffed with anchovies and ricotta, beetroots cream and basil pesto drops
14

OCTOPUS
with chickpeas cream, confit cherry tomatoes and black olive bread
16

BEEF TARTARE
burrata mousse, taralli crumble and red wine reduction
15

BOLOGNESE CUTLET
with parmesan cheese cream and crsipy ham
15


PASTA


LA CARBONARA NEL TORTELLONE
tortelloni with buffalo ricotta and pecorino romano cheese, crispy pork cheek and egg sauce
16

INK CARLA LATINI PACCHERETTI
cuttelfish ragout, lavender flavoured pea cream and lumpfish eggs
16

BLUEBERRY RISOTTO
with gorgonzola fondue and lemon zest, shallot butter creamed
18

HOMEMADE TAGLIATELLE
with Bolognese ragu
14


MAIN COURSES


CODFISH MEDALLIONS
saffron coconut milk and confit lemons
25

DUCK BREAST
with fennel cream, stir fried chicory and red pepper jam
24

SLIGHTLY WARM BEEF TONGUE
tuna sauce and curly salad
22

POTATO MILLE-FEUILLE
babaganoush and sautéed French beans
18


TASTING MENU

Zucchini flowers stuffed with anchovies and ricotta, beetroots cream and basil pesto drops

Knife-edged beef tartare with burrata mousse, taralli crumble and red wine reduction

Bolognese cutlet with parmesan cheese and Parma ham

First course of your choice for the whole table

Duck breast with fennel cream, stir fried chicory and red pepper jam

€48

The tasting menu is intended for the whole table


DESSERT


RASPBERRY CHEESECAKE
with dark chocolate ganache

MILLEFEUILLE
with diplomatic cream and salted caramel sauce

TIRAMISU’

AMARETTO PARFAIT
with salted chocolate crumb

HOUSE TART TATIN
7