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DINNER MENU

 

(gf: gluten free upon request , v: vegetarian upon request,
vg: vegan upon request)
                         
      while you ponder:
 
olives 3.5 /  salumi 8.5 (for one) 14.5 (to share) artisan cured meat & bread 
bread&butter/extravirgin olive oil 4.5 [gf|v]

 

2 COURSES 29.5 – 3 COURSES 34.5

STARTERS

capasanta & calamari [gf]

squids, scallop, herbs salad and hazelnut mayonnaise

millefoglie di ceci [gf|v|vg]

chickpeas crêpes, pumpkin,
oak smoked tomatoes

uovo & porcini [gf,v]

fried duck egg,
toasted sourdough bread,
porcini mushroom, toasted peanuts.

parmigiana di melanzane [gf,v]

aubergines, burrata,basil pesto, tomato sauce, parmesan.

MAINS

polenta [gf|v|vg]

crispy polenta, Jerusalem
artichokes,
tender steam broccoli and almond flakes

carbonara [gf]

ricotta, pecorino and parmesan cappellacci,
savoury zabaione, guanciale

                                                                                      linguine al granchio[gf] 

linguine, fresh crab meat,
plum tomatoes and pine kernels

gnocchi cacio e pepe [v]

chestnut gnocchi, pecorino cheese, pecan nuts, sage

Ossobuco [gf]

                Veal bone marrow ossobuco, rice and saffron puree,  crispy kale and  chestnut   mushrooms

        tonno al sesamo [gf]

seared black sesame seeds
crusted tuna,
sweetcorn, beetroot chips, carrots

DESSERTS

zeppola [v]

choux pastry, amarena cherries, lemon custard, whipped cream

tiramisὺ [gf|v]

homemade savoiardi,
espresso mousse, zabaione.

formaggi [gf|v]

italian artisan cheese,
oatcakes, chutney.

affogato [gf|v]

vanilla ice-cream, hazelnut bits,
a shot of espresso or Frangelico liqueur