settetavoli
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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