pane [bread]
Ciabatta
[2.0]

primi piatti [entrée]
[v] Chick pea soup with cavolo nero, swiss chard, stinging nettles and spiced bread
[15.0]

[v] Goats curd, beetroot and mustard leaf salad with walnuts and red radish
[16.0]

Pan-seared Queensland scallops and veal sweetbreads with anchovies, sage and caper berries
[18.0]

[gf] Banyard quail saltimbocca with salad of pears, radicchio & balsamic
[17.0]

[gf] Cotechino sausage and ox tongue with rocket and fennel, salsa verde and mustard fruits
[16.0]

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pasta & risotto
[v] Venetian style crespelle filled with ricotta, pumpkin & burnt sage butter
[ent. 14.0] [m.c. 17.0]

Strozzapreti with prawns, squid, tomato & black olives
[ent. 16.0] [m.c. 23.0]

Risotto alla milanese, with lamb shank and gremolata
[ent. 17.0] [m.c. 24.0]

Homemade pappardelle with goat ragù
[ent. 15.0] [m.c. 19.0]

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secondi piatti [main course]
[gf] Pan fried Kingfish with mushroom ragù, oregano, and shallots
[28.0]

[gf] Roasted Grimaud duck breast with braised red cabbage and grape must sauce
[25.0]

Stracotto di guancia di manzo – braised ox cheek with root vegetables and fresh horseradish
[24.0]

Pan fried calf’s liver with creamed mash potato, chestnuts, brussels sprouts and pancetta
[24.0]

[gf] Char-grilled pork cutlet with caramelised witlof, roasted garlic puree and rosemary sauce
[24.0]

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contorne e insalati [vegetables & salads]
[v] [gf] Green salad
[7.0]

[v] Zucchini fritters
[7.0]

Cannellini beans with E.V.O.O
[7.0]

[gf] Cauliflower with anchovy, oregano and parmesan
[8.0]

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dolci [desserts]
Crostata filled with poached quince, dried fruits, saba and goats curd sorbet
[10.0]

Chocolate budino with panettone ice-cream [15min]
[12.0]

Fresh brioche filled with fig and ice-cream and a Montenegro caramel sauce
[10.0]

[gf] Castagnaccio – chestnut cake with pine nuts, walnuts, chocolate and orange cream
[12.0]

[gf] Coffee granita with vanilla mascarpone
[10.0]

[gf] Gelati of the day
[8.0]

Cheese platter
[14.0]

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