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) Cuttlefish with boscaiola sauce// Raw cuttlefish// potato mousse 13 (4,7,9,14) Baked pumpkin// gorgonzola fondue// amaretti// pomegranate// sweet wine sauce 13 (1,7)
First Courses Chestnut gnocchi// pesto homemade 13 (1,3,7,8) Homemade tagliatelle// game ragù// blueberries// laurel 15 (1,3,7) Spaghetti// garlic // olio//smoked chili// raw pink prawns// lemon 15 (1,2) Homemade tortelli stuffed with smooked ricotta cheese and spring onion// orange sauce 14 (1,3,7) Main Courses Roasted octopus// turnip top// fish sauce // 22 (4,7,14) Italian Fish & Chips: breaded fried forkbeard// potatoes rustic// citrus mayonnaise 20 (1,3,4) Braised beef// mashed potatoes// Jerusalem artichoke chips 20 (7,9) Wild boar// stewed apples// prunes// pumpkin cream 20 (10) Wines by the glass sparkling Valdobbiadene Prosecco (Glera), Veneto - Casa Coste Piane 6 "Bulles de Chenin (Chenin), Francia - J.L. Denois 7 white “Di Gino" (Verdicchio), Marche - Fattoria San Lorenzo 6 "Masieri bianco" (Garganega, Trebbiano), Veneto - La Biancara 6 "Secagna" (Pigato), Liguria - U Mattà 6 red "Rusureo" (Rossese and others grapes), Liguria - U Mattà 6 "MOrej" (Barbera), Piemonte - Enrico Druetto 6 "Q500" (Pinot Nero), Trentino - Baldessari 7 _________________________ Dessert Apple pie//cinnamon chantilly//vanilla custard 7 (1,3,7,8) Rose cake// zabaione with limoncello 7 (1,3,7) Dark chocolate cream// cocoa crumble// raspberry sorbet 7 (1,3,7) Chestnut pudding// persimmon// rhum raisin// coffee powder 7 (3,12,7) 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.
