Starters
MARINATED SALMON WITH TURNIP TOP AND TOASTED BRED
WITH OLIVE 14
FRIED SQUID WITH POLENTA AND GRANA CHEESE 14
RAW BEEF FINELY CHOPPED WITH CHICORY AND BLACK TRUFFLE 15
MILLEFEUILLE WITH CICORY AND SMOKED HAM ON POTATOES CREAM 12
ARTICHOKES SALAD, GRANA CHEESE AND ALMONDS 12
POLENTA, MUSHROOMS, GRANA CHEESE AND PORK SALAME 12
MIX TOASTED BRED WITH TOMATO, LARD, GARLIC AND OIL 11
First courses
EGG PASTA WITH LOBSTER, FRESH TOMATO AND TARALLO CRUMBS 16
MACARONI WITH SCALLOPS, CAULIFLOWER AND GOLDEN SHALLOTS 14
EGG PASTA WITH CHICORY AND BACON 13
POTATO GNOCCHI WITH BEEF STEW AND CHESTNUTS 13
EGG PASTA WITH PUMPKIN ON CHEESE FONDUE AND HALZENUT CRUMBLE 13
EGG PASTA WITH PADUA COURT WHITE RAGOUT 12
LASAGNE WITH ARTICHOKES 12
SOUP WITH PASTA AND GOOSE LIVER 11
BEAN’S SOUP WITH EGG PASTA AND TRIPE 12
BEAN’S SOUP WITH EGG PASTA 12
RISOTTO WITH CHICORY AND BEANS (min. for 3 person) 14
RISOTTO WITH ARTICHOKES (min. for 3 person) 14
Second courses
MONKFISH WITH ARTICHOKES AND TAGGIASCA OLIVES 21
BAKED SEA BREAM FILLET WITH EGGPLANTS AND AROMATIC BREAD 25
VENETA STOCKFISH WITH POLENTA 20
PARMIGIANA TRIPE 15
BAKED FOWL WITH POTATOES 17
BAKED VITTELLUS SHOULDER WITH VEGETABLES 17
CHICORY GRATIN WITH GORGONZOLA CHEESE 15
GRILLED:
SEABREAM GRILLED 25
TURBOT FISH / SEABASS GRILLED 32.5/p
CHOP CALF GRILLED 20
CHOP BEEF GRILLED 20
FILLED BEEF GRILLED 25
PICANHA CUTTED ON TOASTED BREAD 23
BEEF FLORENTINE STEAK 75
FOR INFORMATION ON ALLERGENS, REQUEST THE APPROPRIATE DOCUMENTATION
