MENU Starters Albacore tuna tartare^// tomato gazpacho// burrata cheese// oil with aromatic herbs 13 (4,7) Pork belly// scampi tartare*// shellfish and orange sauce 13 (1,2,6,7,9) Beef tartare// peas cream fava beans// prescinsêua cheese with herbs 14 (6,7,9) Meat Pie ''au tuccu''// Spinach// brown stock 13 (1,3,6,7,8,9)
First Courses Spaghetto// roe and dill pesto// smoked herring caviar 15 (1,4,8) Cuttlefish ink homemade tagliolini// roasted pepper cream// prawns*// sausage// burrata cheese 15 (1,2,3,4,7) Tortello stuffed with smoked ricotta cheese| and spring onion| orange sauce 15 (1,3,7) Homemade chestnuts gnocchi// pesto 13(1,3,7,8) Main Courses Catch of the day// panissa// spinach// anchovy fondue 22 (4,7) Roasted octopus// hummus// asparagus 22 (14) Beef tagliata// potato cream// friggitelli// roasted onion 23 (7) Guinea fowl stuffed// walnut sauce// cardoncelli mushrooms 22 (3,6,7,8) Wines by the glass Sparkling Prosecco (Glera), Veneto - Alla Costiera 6 Brut Rosè (Pinot Noir), Francia - J.L. Denois 7 White Masieri Bianco (Garganega e Trebbiano), Veneto - La Biancara 6 Marche Bianco “di Gino” (Verdicchio), Marche - Fattoria San Lorenzo 6 Acini Rari (Vermentino), Liguria - Rocche del Gatto 6 Red A Elizabeth (Dolcetto d’Alba), Piemonte - Cascina delle Rose 6 Acini Rari (Rossese), Liguria - Rocche del Gatto 6 Vino Rosso (Ciliegiolo e Canaiolo), Liguria - Santa Caterina 6 _________________________ Dessert Strawberries tart// yogurt chantilly 7 (1,3,7,8) White chocolate cream// almonds crumble// raspberries 7 (7,8) Pudding chocolate cream// ricotta cheese with oranges// pistachio 7 (3,7,8) Rose cake//crème anglaise with passito di Pantelleria 7 (1,3,7,12) To pair with a glass of: Malvasia siciliana (Colomba Bianca) 5 "Maestà" garganega passito (Cristina Meggiolaro) 6 Passito di Pantelleria 5 Passito Canaiolo (Santa Caterina) 6 _________________________ 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.
