STARTERS
Borgo Affinatori cheese selection (7) [v]
14 00
Black pork mortadella with pickled vegetables (9,12)
14 00
Crunchy puntarelle with kamut mayonnaise (1,10) [vv]
12 00
Artichockes carpaccio salad with bottarga (4)
16 00
Marinated beetroot with Agrì cheese and mixed seeds (7,11,12) [v]
12 00
Yak tartare with preserved green nuts (8,10,12)
16 00
FIRST COURSES
Ravioli with yak, butter, sage and sumac (1,3,7,9,12)
18 00
Linguine with puntarelle leaves and breadcrums (1) [vv]
15 00
Risotto with smoked mullet and Brussels sprouts (1,4,5,7)
17 00
Gratinated crespelle with ricotta cheese and marinated radish (1,3,7) [v]
16 00
MAIN COURSES
Roasted cardoncelli with potatoes and leeks sauce and porcini and black chanterelles gravy (7,9,12) [v]
22 00
Trout with salmoriglio seasoning, black cabbage sauce and topinambur chips (1,4,5,12)
22 00
Grilled cow sirloin with a side of your choice
24 00
Roasted buffalo with its juice and a side of your choice (9,12)
24 00
SIDES
Mashed sweet potatoes (7) [v]
5 00
Red radish salad [vv]
5 00
Sautéed white chicory [vv]
5 00
Fried polenta (1,5) [vv]
5 00
DESSERTS
Bread flavoured ice-cream with hazelnutz praliné and mixed nuts crumble (1,7,8) [v]
8 00
Panna cotta with must, thyme and mandarin (7) [v]
8 00
Lemon tart with italian style meringue (1,3,7) [v]
8 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
[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.