MENU Starters Fried codfish in butter// anchovies mayonnaise // puntarelle salad 14 (1,3,4) Pink shrimp ceviche // tomato gazpacho //polenta chips 14 (1,2) Tripe cooked in brown stock// Calizzano’s chestnut cream // Parmigiano Reggiano 60 months// laurel oil 14 (6,7,14) Cappon Magro 14 (1,4,14)
First Courses Spaghetti// almond pesto and dill// tuna roe 15 (1,4,8) Fregola// mussels// peas// black garlic butter 15 (1,7,14) Ravioli stuffed with “primo sale” cheese and salami // “fave” beans cream // tomato confit // candied lemon 15 (1,3,7) Homemade mandilli// pesto 13(1,3,7,8) Main Courses Catch of the day // asparagous // Bearnaise sauce 25 (3,4,7) Seared octopus // roasted potatoes // confit tomatoes // olive 24 (14) Cockerel stuffed with lard// livers// dried fruit// topinambur cream and chips// brown stock 24 (1,3,6,7,8,9) Roasted lamb// fried artichokes// lime and mint mayonnaise 22 (1,3) Wines by the glass Sparkling Blanc de Blancs (Chardonnay), Languedoc - Denois 7 Lavì Rosè Extra Dry (Nero D’Avola), Sicilia - Colomba Bianca 6 Bason Rosso (Barbera,Bonarda), Emilia Romagna - Distina 6 White Coraggio (Malvasia Lunga del Chianti, Trebbiano Toscano), Lazio - Podere Sassi 6 Cortese dell’Alto Monferrato, Piemonte - Castello di Grillano 6 Serasuolo Rosè (Ciliegiolo), Liguria - Il Monticello 6 Red Ruchè di Castagnole Monferrato, Piemonte - La Miraja 6 Dritto al Cuore (Barbera), Piemonte - Ricci 6 Ghiaretolo (Merlot), Liguria - Santa Caterina 6 _________________________ Dessert Pear and chocolate tart 7 (1,3,7) Tartlet of buckwheat// “Diplomatic” cream// red fruit 7 (3,7,8) Cheesecake with prescinseua cheese// Romango's jam rose 7 (3,7,8) Grilled pineapple// white chocolate mousse// coconut crumble 7 (1,7,8) 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 _________________________ 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.
