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MENU 2019 

APPETIZERS
 
Marinated carpaccio of Veneto Garronaise beef  Euro  9,00
Roast octopus and Jerusalem artichoke with creamy radish sauce  Euro10,00
Soya balls in a sauce of parsley, garlic and lemon  Euro  9,00
Celeriac steack in breadcrumbs with chiplote chili sauce  Euro  7,00
Ham platter: Sauris Parma ham, truffle mortadella, homemade bacon and pickled vegetables  Euro  9,00
Salmon carpaccio on a wholegrain mixed-cereal crispbread with herb butter and caramelised  onions  Euro  9,00

RICE AND PASTA DISHES
 
Potato dumplings served with butter infused with smoked herring, fried bread and parsley olive oil  Euro 11,00
Sardinian pasta balls cooked risotto style with mixed seafood  Euro 11,00
Truffle and stracchino cheese ravioli  Euro 11,00
Cream-cheese risotto (min 2 pers.) in veal broth with sautéed honey fungus  Euro 11,00
Pasta noodles with a ragout of duck and lemon pepper  Euro 11,00
   

MAIN COURSES
 

Sliced Australian Black Angus steack with sautéed porcini mushrooms

 Euro 17,00
Suckling pork cheek with puréed smoked pumpkin  Euro 15,00
Black-cod steack in its cooking juices, on a bed of turnip tops, crumbled Taralli crackers nad chili oil  Euro 15,00
Shrimp skewer coated with herb-and-hazelnut panko breadcrumbs and served with teriyaki sauce  Euro 16,00
Grilled catch of the day  Euro 18,00

Chicken Caesar salad Romaine lettuce, chicken, Grana Padano cheese, croutons and Caesar dressing

 Euro 12,00
Black Angus hamburger with Swiss cheese, lettuce, tomato and toasted onion (200g)  Euro 13,00

DESSERTS
 
Tiramisu  Euro   6,00
Corn-meal biscuits with spiced-wine and pear sauce  Euro   6,00
Five-spice crème brulée  Euro   6,00
Pineapple and mountain-pepper Tarte Tatin with home-made plain ice cream  Euro   6,00
Semifreddo made with soft sheep cheese, chocolate granola, persimmon jelly and caramelised fig  Euro   6,00

Cover charge Euro 2,00