Starters
FRIED OF SHRIMP, ZUCCHINI AND GARDEN SAGE 14
SARDINES WITH ONION AND VINEGAR, BRIOCHE BREAD AND STRACCIATELLA CHEESE 13
STOCKFISH CREAM WITH MUSHROOMS AND TOASTED BREAD 15
RAW BEEF FINELY CHOPPED WITH PEPPER AND BLACK TRUFFLE 15
ZUCCHINI FLOWERS GRATIN WITH RICOTTA, PECORINO CHEESE AND PESTO 12
PORK SALAME WITH POLENTA AND MUSHROOMS 12
MIX TOASTED BRED WITH TOMATO, LARD, GARLIC AND OIL 11
First courses
SPICY EGG PASTA WITH CUTTLEFISH AND SQUID 14
EGG PASTA WITH OCTOPUS E TOMATOES 14
EGG PASTA WITH MUSHROOMS AND PARMIGIANO REGGIANO CHEESE 16
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 ONION AND SMOKED PROVOLA CHEESE 12
SOUP WITH PASTA AND GOOSE LIVER 11
BEAN’S SOUP WITH EGG PASTA AND TRIPE 13
BEAN’S SOUP WITH EGG PASTA 12
RISOTTO WITH PUMPKIN AND MORLACCO CHEESE 14
Second courses
MONK FISH WITH BLACK TRUFFLE 21
BAKED SEA BREAM FILLET WITH CONFIT TOMATOES AND POTATOES 25
VENETA STOCKFISH WITH POLENTA 22
PARMIGIANA TRIPE 15
BAKED FOWL WITH POTATOES 18
MILLEFOGLIE WITH EGGPLANTS ON ASIAGO CHEESE FONDUE 15
TOMINO CHEESE WITH GRILLED VEGETABLES 15
GRILLED:
SEABREAM GRILLED 25
TURBOT FISH / SEABASS GRILLED 32.5/p
RABBIT GRILLED WITH POTATOES 20
CHOP CALF GRILLED 21
CHOP BEEF GRILLED 21
FILLED BEEF GRILLED 25
PICANHA CUTTED ON TOASTED BREAD 23
BEEF FLORENTINE STEAK 75
FOR INFORMATION ON ALLERGENS, REQUEST THE APPROPRIATE DOCUMENTATION
