menu

MENU

(lunch and dinner until 7th of January) 

(gf: gluten free upon request, v: vegetarian upon request, 
vg: vegan upon request)

 

2 COURSES 28.5 – 3 COURSES 33.5

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 alle vongole [gf] 

linguine, clams,
confit tomatoes and thyme

gnocchi cacio e pepe [v]

chestnut gnocchi, pecorino cheese, pecan nuts, sage

piccione [gf]

sourdough crusted pigeon breast,
cauliflower, pistachios,
coffee and fennels

        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.