Starters
WARM SALAD OF SHRIMPS, ASPARAGUS AND EGGS 14
STOCKFISH CREAM WITH VEGETABLES AND TOASTED BREAD 14
RAW BEEF FINELY CHOPPED WITH HERB ROBIOLA CHEESE AND BRIOCHE BREAD 14
ASPARAGUS AND BACON GRATIN ON TOASTED BRED 13
ASPARAGUS WITH BOTTARGA, PECORINO CHEESE AND EVO OIL 13
MILLEFOGLIE WITH PARMIGIANA EGGPLANT ON TOMATO FOAM 12
PORK SALAME WITH POLENTA 11
MIX TOASTED BRED WITH TOMATO, LARD, GARLIC AND OIL 11
First courses
SPAGHETTI WITH LOBSTER, TOMATOES AND SALICORNIA 18
EGG PASTA WITH TUNA, EGGPLANT AND STRACCIATELLA CHEESE 14
EGG PASTA WITH ASPARAGUS, PINE NUT AND EGGS 14
POTATO GNOCCHI WITH PEA SOUP, GOLDEN LEEK AND CRISPY BACON 13
EGG PASTA WITH PADUA COURT WHITE RAGOUT 12
LASAGNE WITH SPRING VEGETABLES AND SMOCKED CHEESE 12
BEAN’S SOUP WITH EGG PASTA AND TRIPE 12
BEAN’S SOUP WITH EGG PASTA 12
RISOTTO WITH SPRING VEGETABLES 14
RISOTTO WITH ASPARAGUS 14
Second courses
SEA BREAM FILLET IN POTATOES CRUST AND THYME PANURE 25
MONK FISH WITH SPRING VEGETABLES 21
VENETA STOCKFISH WITH POLENTA 21
BRAISED IBERIAN PORK CHEEKS WITH POTATOES 20
VITTELLUS SHOULDER WITH ASPARAGUS SOUCE 17
FOWL WITH POTATOES 17
PARMIGIANA TRIPE 15
TOMINO CHEESE WITH ASPARAGUS GRATIN 16
BASSANESE ASPARAGUS 20
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
