il nostro Menù
Antipasti
| Battuta di Manzo “ERBA”® “ERBA”® Beef Tartare olive oil, salt, mustard ice cream, and apple chutney |
22 |
|---|---|
| Tartare di Salmerino Alpino alpine char tartare, yogurt sauce, green apple brunoise, chives, and char roe |
19 |
| Polpo Scottato moroccan octopus slow-cooked at low temperature for 8 hours, pan-seared, pumpkin cream, toasted pumpkin seeds, and yogurt |
20 |
| Polpette di Capriolo breaded meatballs with corn flour, filled with braised venison, served with homemade raspberry mayonnaise |
18 |
| Carpaccio di Black Angus Black Angus carpaccio, confit cherry tomatoes, and whiskey sauce |
17 |
| Pastel de Bacalhau fried cod croquette, tomato gazpacho, and candied red onion |
16 |
| Carciofi Gratinati Jerusalem artichoke cream, purple potato drops, and crispy chips |
14 |
Primi
| Agnolotti di Nonna Anita homemade ravioli stuffed with veal roast, pork loin roast, spinach, butter, sage, and pancetta |
15 |
|---|---|
| Tagliatelle ai funghi porcini Homemade egg pasta extruded through bronze, tossed with butter and porcini mushrooms |
14 |
| Tagliolini agli Scampi homemade tagliolini, porcini mushrooms, scampi, and samphire |
25 |
| Ravioli al luccio ravioli with pike and ricotta, roasted pepper cream, citrus gel, candied lemon and orange |
16 |
| Ravioli di Riso Nero e Strachitunt DOP Homemade ravioli stuffed with Strachitunt, served with pear, candied onion, saffron sauce, and sour cream |
20 |
| Calamarata ai Frutti di Mare fresh short pasta, shelled mussels and clams, cherry tomatoes, and basil sauce |
16 |
| Bigoli di Saraceno al Ragù di Capriolo homemade fresh pasta with buckwheat flour, white venison ragù, blueberry coulis, and Grana Padano flakes |
17 |
Secondi
| Brasato di Manzo Beef marinated in red wine and braised for 10 hours, served with Storo polenta |
18 |
|---|---|
| Filetto di Cervo venison fillet marinated with spices, pan-seared, sliced, served with veal jus, shiitake |
25 |
| Filetto di Manzo selezione Luxury beef fillet, seasoned, slow-cooked at low temperature, seared, and glazed with veal jus, sautéed snow peas, red wine-braised shallots, and its reduction |
30 |
| Fritto Misto di Mare Calamari, prawn tails, and king prawn accompanied by lemon vegetable meatballs and chive mayonnaise |
20 |
| Lingotto di Ricciola slow-cooked amberjack, osmosis-infused pak choi, and tomato bread pudding |
30 |
| Pluma di Maialino Iberico Duroc iberian Duroc pork pluma marinated with spices and slow-cooked for 7 hours at low temperature, seared, served with veal jus, baby corn, caramelized apple, and slow-cooked onion |
25 |
| Cube Roll Nigrande lithuanian beef, grilled, thyme butter, gratinated potato, Dijon whole-grain mustard, and smoked Maldon salt |
30 |
| Filetto di Trota Salmonata grilled salmon trout, Romanesco broccoli purée, and red wine reduction |
23 |
Contorni
| Radicchio Trevisano Spadellato, Aceto Balsamico e Pancetta Sautéed Treviso radicchio, balsamic vinegar, and pancetta |
8 |
|---|---|
| Puntarelle con Vinaigrette Chicory shoots with vinaigrette |
8 |
| Patate fritte rustiche Rustic fried potatoes |
5 |
| Funghi Porcini Spadellati Sautéed porcini mushrooms |
8 |
| Polenta di Storo | 4 |
Bevande
| Acqua 0,75Lt 0.75L water |
2,5 |
|---|---|
| Bibite in lattina Canned beverages |
3,5 |
| Birra in bottiglia Beer in a bottle |
4,5 |
| Vino della casa bianco o rosso 0,5 Lt House wine, white or red, 0.5L |
5 |
| Vino della casa bianco o rosso 0.25 Lt House wine, white or red, 0.25 L |
2,5 |
Dolci
| Cremoso al pistacchio Pistachio Cream biscuit base, chocolate dome filled with creamy pistachio and raspberries |
8 |
|---|---|
| Tiramisù | 8 |
| Tortino al cioccolato Chocolate Cake with a warm heart, served with sorbet |
8 |
| Gelato e Sorbetto Menodiciotto Menodiciotto an exceptional product made with carefully selected raw materials Ice Creams: Dark Chocolate - Cream - Pistachio Gin & Pepper Sorbets: Mandarin - Mango - Bergamot |
8 |
| Semifreddo alle nocciole Hazelnut Parfait with chocolate, caramel, and crumble |
8 |