MENU Starters Raw of marinated beef// tuna sauce// curly salad// tuna bottarga 13 (3,4) Grilled albenga onion// goat cheese (Az.agr. Pilan)// teriyaki sauce // fried rocket 13 (1,6,7) Beef liver// black garlic mousse// onion sweet and sour// capers powder 13 (7) Oven pumpkin// blu cheese fondue (Az.agr. Lavagè)// amaretti// pomegranate// sweet wine sauce 13 (1,7)
First Courses Gnocchi// pesto 13 (1,3,7,8) Chestnuts bucatino homemade// game ragù// blueberries// laurel 15 (1,3,7) Spaghetti// anchovies, // almonds//fennel// raisin 15 (1,4,8) Homemade tortelli stuffed with smooked ricotta cheese and spring onion// orange sauce 14 (1,3,7) Main Courses Cod fish// chickpeas hummus // roasted peppers// 'nduja// crispy chickpeas// chive 20 (4) Sea bream// pigato sauce// grilled onion// smoked herring caviar 22 (4,7,12) Smoked duck breast// grilled romaine lattuce// Caesar sauce// parmisan// anchovies// brown stock 22 (1,3,7,10) Roasted Pig// stewed apples// prunes// mustard 20 (10) Wines by the glass sparkling Prosecco (Glera), Veneto - Alla Costiera 6 "Bulles de Chenin (Chenin), Francia - J.L. Denois 7 white “3/4 di litro" (Grillo), Sicilia - Badalucco 6 "Masieri bianco" (Garganega, Trebbiano), Veneto - La Biancara 6 "Felcebianco" (Vermentino, Trebbiano, Malvasia) - Liguria - La Felce 6 red "Saseti" Valpolicella classico (Corvina and others grapes), Veneto - Monte dall'Ora 6 Frappato, Sicilia - Cos 6 rosè "Manca del Rosso" (Magliocco), Calabria - Le Quattro Volte 6 _________________________ Dessert Rose cake// zabaione with limoncello 7 (1,3,7) White chocolate and raspberry cream// cocoa crumble// raspberry sorbet 7 (1,3,7) Chocolate ganache// Brownies// campari and orange sorbet 7 (1,3,7) Goat ricotta cheese// figs// nuts// Modena balsamic vinegar 7 (7,8) We suggest pairing with: Figs and Cherries Savoury Liqueur 4 To pair with a glass of: Malvasia siciliana (Colomba Bianca) 5 5 Sciacchetrà delle Cinque Terre DOC (Possa) 12 Vin Santo (San Gimignano) 2006 8 "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.
