MENU Starters Crumbed fried creamed cod fish// olives mayonnaise// parsley salad 13 (1,3,4,12) Tuna tartare// burrata cheese// monk's beard "goma wakame"// anchovies 13 (4,6,7,11) Fassona meat tartare// hazelnut waffle// celery// mackerel sauce 13 (1,3,4,8) Onion tarte tatin// stravecchio cheese// saba juice 13 (1,7,12) First Courses Homemade potatoes gnocchi// pesto 13 (1,3,7,8) Fusilloni pasta// sour butter// confit tomatoes// borlotti beans// mussels// Nduja 15 (1,7,14) Spaghetti// aromatic herbs cream// sea bass tartare// lemon 15 (1,4) Smoked ricotta cheese and spring onion tortelli// orange sauce 15 (1,3,7) Main Courses Cod fish// broad beans cream//fried pod//prescinsêua cheese// monk's beard 20 (1,3,4,7,8) Poached sea bass// asparagus flan// herring caviar// light bagna cauda 22 (1,3,4,7) Fumè Duck breast//cardoncelli mushrooms // foie gras patè // brown stock 22 (6,7,9) Suckling pig// aromatic salad// sweet and sour brown stock 22 Wines by the glass sparkling "Bulles de chenin" (Chenin), Francia - J.L.Denois 7 white “Monemvasia” (Malvasia), Veneto - Nevio Scala 6 "Masieri bianco" (Garganega, Trebbiano), Veneto - La Biancara 6 "Acini Rari" (Pigato) - Liguria - Rocche del Gatto 6 red Trosseau, Francia - Domaine Baud 7 "Saramat" (Barbera), Emilia-Romagna - Al di là del fiume 6 Vino Rosso (Canaiolo, Ciliegiolo), Liguria - Santa Caterina 6 _________________________ Dessert Almond tart// strawberries// yogurt foam 7 (7,8) Creamy white chocolate// pineapple// passion fruit 7 (1,3,7) Prescinsêua cheesecake // hazelnuts buiscuits// salted caramel// pop-corn 7 (1,3,7,8) Vanilla panna cotta// cocoa crumble// chocolate sorbet 7 (1,7) 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 Zibibbo (Pellegrino) 5 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.
