• gourmet composition

Menu à la Carte

Aubergines layered with tomatoes and buffalo milk mozzarella from Naples served with a basil emulsion *1-7 14 €
Rice flour-battered deep fried calamari served with a sour cream and chive sauce *7-12-14-15 16 €
Pan-fried octopus with garlic and rosemary served on a “Spello” chickpea hummus *14-15 16 €
Raspberry-coated terrine of goose foie gras with Chia figs *12 17 €
Beef tartare with almonds and shavings of salt-cured organic egg scented with Bourbon vanilla *3-8 16 €
Le Zuppe 
Creamy pumpkin soup with a hint of grainy mustard, dried capers of Selargius and mi-cuit tuna, served on a crispy wafer with Fleur de sel *1-4-7-9-10      9 €
Onion soup served with a slice of “Bitto” cheese-toasted rye bread *1-7       9 €
Pepper-mint-scented courgette velouté with charcoal crumble *7-8 9 €
I Primi Piatti 
Carnaroli risotto from Vercelli plain with “Amarone” red wine doused Sardinian lamb ragout creamed with mature parmesan cheese *7-9-12 16 €
Little pieces of organic, bronze-extruded “paccheri” pasta made with an ancient wheat grain, served in a crustacean sauce with grapefruit and caramelized roasted cherry tomatoes *1-2-15 17 €
Potato gnocchi served with a cheese sauce of “Casera” from Valtellina and Umbria truffle shavings *1-3-7 18 €
Organic, bronze-extruded wholemeal spaghetti made with an ancient wheat grain, served with smoked wild Alaskan salmon strips in a sauce of Japanese “Yuzu” citrus fruit essential oil *1-4-7 18 €
Our organic bronze-extruded pasta made with an ancient wheat grain served with tomato sauce, pesto sauce, Bolognese and carbonara *1-3-7-8-9 15 €
I Pesci e i Crostacei 
Wild caught fish of the day and lobster gr. 100/oz. 3.53 *4 9 €
A slice of Carloforte tuna coated with white and black sesame seeds served with a “salmorigghiu” Italian condiment on a sweet and sour vegetable caponata *4-8-11 26 €
Tuscan “Caciucco” fi sh stew made with scorpionfi sh and seafood, served on a grilled bread slice with mild garlic *2-4-14-15 25 €
Steamed white trout fi llet served on a Taggia olive cream with red wine onions *4-12 24 €
Le Carni ed il Pollame 
Tenderloin of 18-month old beef from “Bosio” farm 26
served with an “Inferno” red wine sauce marbled with blue-goats cheese *7-12
26 €
Leg of salt meadow lamb cooked at a low temperature in its gravy with Provençal-style herbed bread crumbs *1-12 25 €
Roasted Piedmont loin of veal with sautéed porcini mushrooms and a green pepper sauce *7-12 23 €
Tofu, seitan and shirataki dishes are always available  
I Dessert di Alessio Martis 
Tiramisu made of coffee-flavoured mascarpone cheese sauce served in a glass *3-7-8 9 €
Trio of strawberry, raspberry and wild berry sorbets *7-8 9 €
Guarana bitter chocolate mousse accompanied by a white chocolate and mint ice cream *3-7-8 10 €
Cube of Bavarian pistachio cream served on a soft almond biscuit with vanilla sauce *3-7-8 9 €
Creme Brulée from the old-fashioned recipe with raspberries, hazelnut crumble and coconut ice *1-3-7-8 9 €
Great Selection of Parmesan cheese with traditional Balsamic Vinegar of Modena PDO *7 13€
Cheese platter with our homemade chutneys *7 13 

•*1 Cereals containing gluten • *2 Crustaceans • *3 Eggs • *4 Fish • *5 Peanuts • *6 Soybeans • *7 Milk • *8 Nuts • *9 Celery (including celeriac)
• *10 Mustard • *11 Sesame • *12 Sulphur dioxide and sulphites
• *13 Lupin• *14 Molluscs • * Frozen product 

Grand Carte