STARTERS
Borgo Affinatori cheese selection (7) [v]
14 00
Bresaola with homemade pickled vegetables (9,10,12)
14 00
Roasted buffalo eye round with lake sardines mayonnaise and fried capers (1,3,4,5)
15 00
Beef tartare with preserved garlic sprouts (9,10)
16 00
Spring legumes, artichokes, pecorino cheese sauce, mint and almonds (7,8) [v]
presence of broad beans
14 00
Marinated kohlrabi with leeks flavoured apple, chestnuts sauce and spiced corn chips (1,9,12) [vv]
12 00
Watercress salad with Valtorta's Agrì cheese (7)
10 00
FIRST COURSES
Tagliatelle with beef lungs ragù (1,3,7,9,12)
16 00
Risotto with poplar mushrooms and wild garlic (7,8,12) [v]
18 00
Nettle lasagna with asparagus (1,3,7) [v]
16 00
Ziti, leeks oil, breadcrumbs and chili (1) [vv]
15 00
Stewed bull ravioli, gravy and Porto wine glazed plums (1,3,7,9,12)
18 00
MAIN COURSES
Gratinated stuffed artichokes, wild rocket pesto and sweet and sour artichokes gravy (1,7,8,9,12)
22 00
Browned trout with lemongrass sauce, dill oil and mixed salad (4,7,10,12)
24 00
Roasted beef head with spring onions and Taggia's olives mayonnaise (3,4,5,12)
20 00
Roasted quail with a side of your choice
24 00
Stewed rabbit and asparagus (9,12)
22 00
SIDES
Lamb's lettuce [vv]
5 00
Roasted sweet green peppers [vv]
5 00
Glasswort salad [vv]
5 00
Sautéed white chicory [vv]
5 00
DESSERTS
Carrot cake with mascarpone cheese cream (1,3,7,8) [v]
8 00
Crème brûlée with rhubarb and elderflowers (3,7) [v]
8 00
Banana donuts and caramel chocolate mousse (1,3,7)
8 00
Cover charge 2,00€
Water 3,00€ per litre
(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
[v] = vegetarian
[vv] = vegan
* 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.