STARTERS
Borgo Affinatori cheese selection (7) [v]
10 00
Bresaola and pickled vegetables (12)
11 00
Horse tartare with garlic sprouts (10,12)
14 00
Savoury cheesecake with charred tomatoes and home made pancetta (1,7)
12 00
Farinata with braised leeks (1,5) [vv]
8 00
Seasonal fruits and vegetables with nuts sauce and mixed seeds (8) [vv]
8 00
Tripe salad with olive oil and lemon, beans and sweet and sour vegetables (9,12)
12 00
Tempura zucchini flowers with Greek yogurt and mint (1,5,7) [v]
12 00
FIRST COURSES
Risotto with cherries and tarragon (1,7,12) [v]
16 00
Cold pasta mista with rocket and tomatoes sauce (1,7,8) [v]
15 00
Candele with duck ragù (1,7,9,12)
16 00
Tagliatelle with chanterelles (1,3,7) [v]
16 00
MAIN COURSES
Marinated and roasted endive with nuts and mint tahine and cucumber and green apple salad (8,9,10,12) [vv]
18 00
Browned trout fillet and zucchini sauce (4,7)*
22 00
Roasted beef with its juice and a side of your choice (9,12)
20 00
Beef tagliata with a side of your choice
22 00
SIDES
Tomatoes and cucumber salad with homemade acacia vinegard [vv]
5 00
Fennel and carrots salad [vv]
5 00
Sautéed escarole [vv]
5 00
Green peppers (1,5) [vv]
5 00
DESSERTS
Tiramisù (1,3,7) [v]
7 00
Fig leaves ice-cream with kaffir lime, figs coulis and mixed nuts cookie (1,3,7,8) [v]
8 00
Tart with custard and apricot (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.