MENU Starters Fried codfish in butter// orange mayonnaise//marinated purple cabbage and cauliflower giardiniera salad 13 (1,3,4) Raw cuttlefish^// almond cream// lard// sautéed mushrooms 14 (8,14) Cappon magro 13 (1,4,14) Roe-deer tartare// salary// sesame cracker// nuts sauce 13 (1,3,9,11)
First Courses Spaghetti garlic oil and chilli// bisque// mussels// tuna roe 15 (1,2,4,14) Cuttlefish soup// ditalini pasta// cacio e pepe sauce// crispy bacon 14 (1,2,4,6,7) Pappardelle with wild boar ragu// berries// bay leaf oil 14 (1,3,6) Tortelli stuffed with smoked ricotta and spring onion// orange sauce 15 (1,3,7) Homemade mandilli// pesto 13(1,3,7,8) Main Courses Catch of the day// potatoes// Pigato sauce// tomato confit// olives powder 22 (4,7,12) Roasted octopus// beans in a flask// anchovy sauce// spicy oil 23 (4,9,12,14) Stuffed rabbit// carrot// ligurian sauce 20 (1,5,6,7,8) Braised beef cheek// chestnut// topinambur// celeriac cream 22 (7,9) Wines by the glass Sparkling Prosecco (Glera), Veneto - Alla Costiera 6 Denois Rosè (Pinot Noir),Francia - J.L.Denois 7 White Cortese dell’Alto Monferrato, Piemonte - Castello di Grillano 6 Di là dell’Acqua (Timorasso e altri), Piemonte - Cascina Barban 6 Secagna (Pigato), Liguria - U Mattà 6 Red Acini Rari (Rossese), Liguria - Rocche del Gatto 6 Albera, Piemonte - Cascina Barban 6 Beaujolais Nouveau (Gamay), Beaujolais - Chateau Cambonau 6 _________________________ Dessert Rose cake with orange syrup// limoncello Zabaione 7 (1,7) Dark chocolate mousse// cocoa crumble// orange and Campari sorbet 7 (1,7,8) Cheesecake with prescinseua cheese// jam rose 7 (3,7,8) Chestnut pudding// rum raisin// persimmon sauce 7 (1,3,7) To pair with a glass of: Ostinou (canaiolo), Liguria - Santa Caterina 6 Sciacchetrà (Bosco, Rossese bianco), Liguria - La Polenza 9 Il Piriolo (Malvasia di Candia), Emilia Romagna - Lusenti 7 Sikelios (Etna rosso), Sicilia - Scilio 7 _________________________ Coffee 2 - Decaffeinated 2.5 - Barley/ Ginseng 3 - service 2.5 (^) SOME FRESH PRODUCTS SUCH AS RAW ADMINISTRATED FISHERY PRODUCTS ARE SUBJECT TO FAST TEMPERATURE FALLING TO ENSURE QUALITY AND SAFETY, AS DESCRIBED IN THE HACCP PLAN PURSUANT TO REG. CE 852/04 AND REG. CE 853/04. THE DISHES MARKED WITH (*) ARE PREPARED WITH QUALITY RAW MATERIAL ORIGINALLY FROZEN.
