MENU
(lunch and dinner until 7th of January)
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.















