Starters
WARM SALAD OF SHRIMPS AND ZUCCHINI 13
TUNA CARPACCIO RAW MARINATED 14
STOCKFISH CREAM WITH VEGETABLES AND TOASTED BREAD 14
ZUCCHINI FLOWERS GRATIN WITH RICOTTA, PECORINO CHEESE AND PESTO 12
VENETO RAW HAM WITH MELON 12
MIX TOASTED BRED WITH TOMATO, LARD, GARLIC AND OIL 11
First courses
EGG PASTA WITH SCAMPI AND TRUFFLE BUTTER 15
SPICY EGG PASTA WITH CUTTLEFISH AND SQUID 14
PACCHERI WITH EGGPLANTS, FOWL STRIPS AND BEEF JUICE 13
EGG PASTA WITH PADUA COURT WHITE RAGOUT AND PEAS 12
POTATO GNOCCHI WITH DATTERINO A ND BASIL SAUCE, RUCOLA SALAD AND REGGIANO CHEESE 12
LASAGNE WITH ZUCCHINI AND SMOKED PROVOLA CHEESE 12
BEAN’S SOUP WITH EGG PASTA 12
RISOTTO WITH ZUCCHINI FLOWERS, SAFFRON AND MASCARPONE 14
RISOTTO WITH SCAMPI AND PORCINI MUSHROOMS 15
Second courses
CATALANA MONK FISH 20
BAKED OCTOPUS TENTACLES WITH BURRATA CHEESE AN TOMATO MOUSE 20
SEA BREAM FILLET IN POTATOES CRUST AND THYME PANURE 25
BEEF TARTARE WITH TARTARA SOUCE AND TOASTED BREAD 23
FOWL WITH POTATOES 17
ENGLISH ROASTBEEF 16
CALF WITH TUNNY SAUCE AND CAPERS 16
TOMINO CHEESE WITH GRILLED VEGETABLES 15
GRILLED:
SEABREAM GRILLED 25
TURBOT FISH / SEABASS GRILLED 30/p
CHOP CALF GRILLED 20
CHOP BEEF GRILLED 20
FILLED BEEF GRILLED 24
PICANHA CUTTED ON TOASTED BREAD 22
BEEF FLORENTINE STEAK 75
FOR INFORMATION ON ALLERGENS, REQUEST THE APPROPRIATE DOCUMENTATION
