il nostro Menù
Antipasti
| Battuta di Manzo “ERBA”® “ERBA”® Beef Tartare: oil, salt, sun-dried tomatoes, smoked stracciatella, and basil |
22 |
|---|---|
| Tartare di Salmerino Alpino Trentino Alpine Char Tartare: fluffy guacamole sauce, candied onion, and char roe |
20 |
| Polpo Scottato Seared Octopus: Moroccan octopus slow-cooked for 8 hours, seared in a pan, with celeriac cream, steamed edamame, and radish petals |
20 |
| Polpette di Capriolo Venison Meatballs: Braised venison meatballs breaded with Storo cornmeal and fried, served with raspberry and chive mayonnaise |
18 |
| Carpaccio di Black Angus USA Black Angus Carpaccio: Marinated Black Angus carpaccio, figs, and yogurt sauce |
17 |
| Baccalà Mantecato Creamed Salt Cod: Salt cod, potatoes, milk, and garlic-rosemary infused oil, black rice chips and candied lemon |
16 |
Primi
| Agnolotti di Nonna Anita Grandma Anita’s Agnolotti: Filled with braised beef, roast pork, and spinach, served with butter, sage, and pancetta |
15 |
|---|---|
| Tagliatelle ai funghi porcini Tagliatelle with Porcini Mushrooms: Homemade bronze-cut tagliatelle with butter and porcini mushrooms |
16 |
| Tagliolini agli Scampi Tagliolini with Scampi: homemade tagliolini, porcini mushrooms, scampi, and samphire |
25 |
| Calamarata ai Frutti di Mare Calamarata with Seafood: Fresh short pasta, shelled mussels and clams, cherry tomatoes, and basil sauce |
18 |
| Bigoli di Saraceno al Ragù di Cervo Buckwheat Bigoli with Venison Ragù: Homemade fresh pasta with buckwheat flour, white venison ragù, blueberry coulis, and parmesan shavings |
17 |
| Ravioli ai Gamberi Prawn Ravioli: Filled with prawn tails and potatoes, red prawn tartare, prawn bisque, cherry tomato drops, and stracciatella cheese sauce |
24 |
Secondi
| Fritto Misto di Mare Mixed Fried Seafood: squid, prawn tails, king prawn, sea bass, and oriental sauce |
22 |
|---|---|
| Lingotto di Ricciola Amberjack “Lingot”: Slow-cooked amberjack, Jerusalem artichoke cream, sweet-and-sour red onion, and baby corn |
30 |
| Pluma di Maialino Iberico Duroc Iberian Duroc Pork Pluma: Marinated with spices and slow-cooked for 7 hours, seared on the grill, served with demi-glace, sautéed carrots, and chimichurri sauce |
25 |
| Tagliata di Black Gold Nigrande Black Gold Nigrande Beef Tagliata: Grilled and sliced beef entrecôte, porcini mushrooms, shallot cooked in red wine and its reduction |
25 |
| Filetto di Trota Salmonata Grilled Salmon Trout Fillet: Grilled salmon trout, lettuce cream, crunchy salad and sprouts, citrus and pink pepper dressing |
23 |
Contorni
| Cavolo Cappuccio con Vinaigrette White Cabbage with Vinaigrette |
6 |
|---|---|
| Patate fritte rustiche Rustic fried potatoes |
5 |
| Verdure al Forno Roasted Vegetables: Zucchini, eggplant, onion, carrots, and potatoes |
8 |
| Coperto Cover charge |
3 |
Bevande
| Acqua 0,75Lt 0.75L water |
2,5 |
|---|---|
| Bibite in lattina Canned beverages |
3,5 |
| Birra alla Spina Draft Beer |
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 |
| Caffè | 2 |
Dolci
| Millefoglie Mille-feuille with Pastry Cream and Fresh Strawberries |
8 |
|---|---|
| Tortino al cioccolato Warm Chocolate Lava Cake: 70% Acarigua French chocolate, served with orange cream and bergamot 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 al Mango Mango Semifreddo with 70% Acarigua chocolate ganache, raspberry sauce, and mango gel |
8 |
| Zuppetta di Frutta al Moscato Dolce Fruit Soup with Sweet Moscato Wine served with cream gelato |