Starters
FRIED OF SHRIMP, PORCINI MUSHROOMS AND VEGETABLES 14
SARDINES WITH ONION AND VINEGAR, BRIOCHE BREAD AND STRACCIATELLA CHEESE 14
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 11
MIX TOASTED BRED WITH TOMATO, LARD, GARLIC AND OIL 11
First courses
POTATO GNOCCHI WITH OCTOPUS AND TAGGIASCA OLIVES 14
SPICY EGG PASTA WITH CROAKER FISH AND TOMATOES 14
EGG PASTA 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 12
BEAN’S SOUP WITH EGG PASTA 12
RISOTTO WITH PUMPKIN AND MUSHROOMS 14
RISOTTO WITH SCAMPI AND BLACK TRUFFLE 16
Second courses
MONK FISH WITH BLACK TRUFFLE 21
BAKED SEA BREAM FILLET WITH CONFIT TOMATOES AND POTATOES 25
VENETA STOCKFISH WITH POLENTA 20
PARMIGIANA TRIPE 15
BAKED FOWL WITH POTATOES 17
BAKED VITTELLUS SHOULDER WITH VEGETABLES 17
TOMINO CHEESE WITH GRILLED VEGETABLES 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 22
BEEF FLORENTINE STEAK 75
FOR INFORMATION ON ALLERGENS, REQUEST THE APPROPRIATE DOCUMENTATION
