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