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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
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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 

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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.

 


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