• gourmet composition

Menu à la Carte

Prawn tails from Mazara cooked in a glass jar and served on a sauce of grape tomatoes, basil, onion and extra virgin olive oil from Lake Como *2-9-15 16 €
Pan-fried Mediterranean octopus with garlic and rosemary served on „Spello“ chickpea hummus *14-15 16 €
Tartare of 18-month old “Fassone” beef with almonds and shavings of salt-cured organic egg *3-6-8-10 16 €
Aubergines layered with tomatoes and buffalo milk mozzarella from Naples served with a basil emulsion *1-7 12 €
Raspberry-coated terrine of goose foie gras from Mortara with Chia figs *12
17 €
Le Zuppe 
Creamy celeriac soup with dried Salina’s capers and mi-cuit tuna, served on a crispy wafer with Fleur de sel *1-4-7-9  9 €
Gingered cream of carrot soup with fresh goat’s cheese coated with Bronte pistachios *7-8  9 €
Our minestrone made with fresh vegetables and a hint of Genoese pesto sauce *7  9 €
I Primi Piatti 
Acquerello risotto in a green fava bean and pea cream served with white Bassano asparagus tips and mature “Bitto” cheese *7-12 16 €
Organic bronze-extruded “Cavatelli” pasta made with an ancient wheat grain served with a „Casera“ cheese sauce from Valtellina and Umbria truffle shavings *1-7 18 €
Organic bronze-extruded “Linguine” pasta made with an ancient wheat grain served in a crustacean sauce with tangerine and caramelized roasted cherry tomatoes *1-2 17 €
Our sheep’s milk ricotta ravioli served with an orange and rosemary-scented date tomato sauce *1-3-7 17 €
Our pasta dishes with tomato, pesto, Bolognese or carbonara sauce *1-3-7-8 15  €
I Pesci e i Crostacei 
Wild caught fish of the day and lobster gr. 100/oz. 3.53 *2-4-14 9 €
A slice of red tuna coated with white and black sesame seeds served with a “salmorigghiu” Italian condiment on sweet and sour vegetable caponata *4-11 26 €
Black cod slice served on a spiral of fresh and dried Camone tomatoes with black olive crumble, capers, caramelized onions and oregano *4 26 €
Wild caught sea bass fillet cooked in “crazy salty water” with Taggia olives, spring onions and bay leaf *4 25 €
Le Carni 
Loin of veal served with a shallot and mature Balsamic vinegar sauce *9-12 23 €
Herb-crusted loin of lamb served with a sweet and sour sauce on spicy spinach and sautéed potatoes *1-7 27 €
Tenderloin of 18-month old beef served with an “Inferno” red wine sauce marbled with blue-goats cheese *4 26 €
Tofu, seitan and shirataki dishes are always available

I Dessert  
Trio of strawberry, raspberry and wild berry sorbets *8 9 €
Dark chocolate mousse served on a passion fruit coulis *3-7 10 €
Cube of Madagascar vanilla bean Bavarian Cream served on a soft almond biscuit and a nougat sauce *3-7-8 9 €
Tiramisu made of coffee-flavoured mascarpone cheese sauce and Ladyfingers served in a glass *1-3-7 9 €
Thyme-flavoured fresh fruits with mint tea jelly 9 €
Great Selection of Parmesan cheese with traditional Balsamic Vinegar of Modena PDO *7 15 
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