STARTERS
Borgo Affinatori cheese selection (7)
10 00
Vacche Errante's bresaola and pickled vegetables (12)
10 00
Rutabaga, pears and cabbage (8,12)
12 00
Kaki persimmon, bottarga and cauliflower (4,12)
14 00
Beef tartare with green nuts and herbs (7)
12 00
Tuscan style liver paté crouton (1,4,7,9,12)*
12 00
Homemade ham with garlic's sprouts and mustard mayonnaise (1,3,5,10)
12 00
Lake fish terrine, pickled vegetables and yellow kiwi (4,9)
14 00
FIRST COURSES
Tagliolini with black truffle from the Bergamo valleys (1,3,7)
30 00
Tagliatelle with donkey ragù (1,3,7,9,12)
16 00
Mixed pasta with potatoes and caciotta cheese (1,7)
15 00
Risotto with serum and nuts paste (7,8,12)
15 00
Vapelenentse soup (1,7,9,12)
14 00
MAIN COURSES
Char with milk, herbs and savory lemon with a side of your choice (4,7,12)*
22 00
Roasted sheep cheeks with a side of your choice (9,12)*
20 00
Sheep sirloin steak with a side of your choice *
22 00
Roasted cabbage and Jerusalem antichokes (9,12)
17 00
Fried antichokes and turnip curd (5.7)
17 00
Potatoes Boulangére, leeks and Bordeaux sauce (7,9,12)
20 00
SIDES
Sauteed cicory
5 00
Polenta
5 00
Purple cabbage salad and parsley
5 00
DESSERTS
Chocolate, chestnuts cream, almonds and pears (3,7,8)
7 00
Caprese cake with coffee foam (3,7,8)
7 00
Panna cotta, kiwi and must (7)
7 00
Cover charge 2,00€
Water - small 2,00€
Water - big 3,00€
(Our drinking water is micro filtered and processed with a reverse osmosis purification system, still or sparkling)
Allergens list:
1. Cereals containing gluten 2. Crustaceans 3. Eggs 4. Fish 5. Peanuts 6. Soybeans 7. Milk and products thereof 8. Nuts 9. Celery 10. Mustard 11. Sesame seeds 12. Sulphur dioxide and sulphites 13. Lupin 4. Molluscs
* our products of animal origin, in particular those deriving from fishing and which are administered raw, are purchased fresh, processed and cleaned up through rapid temperature reduction. All this in order to guarantee safety from a health point of view (as described in the HACCP Plan pursuant to EC Reg. 852/04 and EC Reg. 853/04) and to keep the organoleptic qualities of the raw materials intact during storage.