MENU Starters Cauliflower cream// chorizo// squid// chives 14 (2,14) Tuna tartare// coconut milk// guacamole// carasau bread chips 13 (1,4) Tripe coocked in brown stock // potatoes puree// parmisan shortbread// 13 (1,3,6,7) Grilled Montoro's onion// goat's cheese mousse// fried rocket// figs and lime juice 13 (7) First Courses Home made bucatini// cacio// pepper// cuttelfish// ink 14 (1,3,7,14) Spaghetti// garlic// oil// smoked chilly pepper// red shrimps// lemon 15 (1,2) Home-made plin agnolotti stuffed with pumpkin// gorgonzola fondue// balsamic vinegar of Modena 14 (1,3,7) Conchiglioni pasta stuffed with stockfish// porcini mushrooms// boscaiola sauce 15 ( 1,4,7) Main Courses Grilled squid// pumpkin cream// fried polenta// anchovies fondue 20 (1,4,7,14) Baked croaker fish // phyllo dough // champignon mushrooms duxelle // mustard// smoked herring's milk 20 (1,4,7,10) Suckling pig// crispy cabbage// potatoes pureè 20 (7) beef cheek braised in red wine // mashed potatoes // crispy vegetable chips 20 (1,7,9) Wines by the glass sparkling Prosecco DOC extradry Veneto - Alla Costiera 6 3B Metodo Classico Brut Nature (Bical, Maria Gomes, Sercial) - Portogallo - Filipa Pato 7 white Pigato “Secagna” Liguria - U Mattà 6 “Masieri bianco” (Garganega, Trebbiano) Veneto - La Biancara 6 Catarratto “Guanciabianca” Sicilia - Fabio Ferracane 6 Grillo "Il litro" - Sicilia - Badalucco 6 red “Acini Rari” (Rossese, altre uve) Liguria - Rocche del Gatto 6 Valpolicella classico Veneto - Novaia 6 Aglianico 2018 Campania - Il Cancelliere 6 _________________________ Dessert Babà// chantilly cream// pecan nuts (1,3,7,8,12) 7 Creamy chocolate, hazelnuts brownies, campari sorbet and candied orange 7 (1,3,7,8) Muscovado sugar rose pie with orange zabaione cream 7 (1,3,7,12) Pineapple and almond cake with yogurt and hazelnut crumble 7 (1,7,8) To pair with a glass of: Malvasia siciliana (Colomba Bianca) 5 Sciacchetrà delle Cinque Terre DOC (Possa) 12 Vin Santo (San Gimignano) 2006 8 Zibibbo (Pellegrino) 5 Passito di Pantelleria 5 _________________________ Coffee 1.5 - Decaffeinated 2 - Barley/ Ginseng 2.5 - service 2 (^) 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.
