STARTERS
CODFISH PURÉE BIGNÉ
with mint courgette cream
14
BOLOGNESE CUTLET
with parmesan cheese cream and Parma ham
14
BEEF TARTARE
with salty eggnog and caramelized onions
14
RICOTTA AND BASIL FLAN
gazpacho and parmesan wafer
13
PASTA
SPAGHETTI “VERRIGINI”
with pea cream and lavander smoked seebass
15
LA CARBONARA NEL TORTELLONE
tortelloni with buffalo ricotta and pecorino romano cheese, crispy pork cheek and egg sauce
15
TORTELLINI
Homemade tortellini with parmesan cream and nutmeg
16
BEETROOTS RISOTTO
honey butter cream, balsamic reduction, blue goat cheese and pollen
15
TAGLIATELLE with bolognese ragu
14
s
14
MAIN COURSES
GRILLED OCTOPUS
sage cannellini cream, rosemary vegetable mayonnaise and black olive crumble
22
DUCK BREAST
roasted aubergines purée, crunchy fennel and apricot coulis
21
PORK FILLET
marinated in mustard, saffron sauce, curly salad with vinaigrette
20
POTATO MILLE-FEUILLE
on cabbage puree and homemade brioche bread
17
GRILLED SLICED BEEF
with a selection of salts and grilled potatoes
19
TASTING MENU
Ricotta and basil flan, gazpacho and parmesan wafer
Knife-edged beef tartare with salty eggnog and caramelized onions
Bolognese cutlet with parmesan cheese and Parma ham
First course of your choice for the whole table
Pork fillet marinated in mustard and honey with soft polenta, apple with thyme and red wine reduction
€45
The tasting menu is intended for the whole table
DESSERT
PUMPKIN BROWNIE
with cinnamon, vanilla ice cream and pumpkin seeds brittle
MILLEFEUILLE
with diplomatic cream and salted caramel sauce
TIRAMISU’
RASPBERRIES, ROSES AND WHITE CHOCOLATE CREAM
with black pepper schortcrust pasty
MINT CHEESECAKE
with dark and white chocolate
HOUSE TART TATIN
7