STARTERS
POACHED EGG
with raw baby spinaches, parmesan fondue and wild pepper from Madagascar
13
BOLOGNESE CUTLET
with parmesan cheese and Parma ham
14
BEEF TARTARE
with PGI Langhe hazelnuts and homemade mustard mayonnaise
14
SPICY SOUP
with grilled prawns, cashews and coriander oil
14
PASTA
ROMAN GNOCCHI
made with semolina with tomato, basil, salty ricotta cheese and fried eggplant
14
LA CARBONARA NEL TORTELLONE
tortelloni with buffalo ricotta and pecorino romano cheese, crispy cheek bacon and eggs sauce
14
PACCHERI VERRIGNI
with mint artichoke cream, toasted hazelnuts, parmesan cream and lemon zest
14
SPAGHETTI VERRIGNI
with anchovies and lime butter, courgette flowers and toasted almonds
14
TAGLIATELLE WITH RAGU MEAT SAUCE
12
MAIN COURSES
OCTOPUS
with olive and basil extract, roasted datterino tomato sauce
22
DUCK BREAST
pimiento crunchy fennel salad with green mustard tomato jam
20
PORK FILLET
with tuna sauce, green sauce, caper fruit, warm carrots with sichuan pepper
19
POTATO MILLE-FEUILLE
asparagus, zucchini cream and vegetables sauce
17
SLICED BEEF
with a selection of salts and grilled potatoes
18
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