6 portate / 6 course
8 portate / 8 course
5 calici / 5 glasses
8 calici / 8 glasses
Veal carpaccio with celery and melon salad, toasted bread with aubergine and oregano
(3,4,9) / € 25
Low temperature cooked egg with zucchini cream, tomato powder, zucchini, mint and lemon scapece.
(3) / € 22
TARTARE DI WAGYU SPAGNOLO
Spanish wagyu tartare, friggitello, anchovies, peperonata mousse and parmesan snow
(4,7,9) / € 28
Marinated and roasted mackerel, tomato and peach tartare, avocado and ginger cream, fried tapioca
(4) / € 23
CEVICE DI RICCIOLA
Amberjack cevice with sour onion, watermelon, cucumbers, wasabi flavored mayonnaise, olives and basil, crunchy polenta
(4,3) / € 25
RISOTTO ALL’ACQUA DI CAMOMILLA
Risotto cooked in camomile water, white chocolate, strawberries, sea urchin pulp and Salicornia salad
(1,4,7,) / € 30
CACIO E PEPE A MODO MIO
Spaghetti alla chitarra (square-cut fresh egg spaghetti), cheese and pepper, Breme’s onion chutney, cylinder of “Lingua di gatto” biscuit.
(1,3,7) / € 23
Pasta buttons with foie gras, nectarine, broad beans, tomatoes water
(1,3) / € 28
Sardinian gnocchi with marinated and smoked rabbit fillet, pesto sauce, watermelon, jalapeño and lemon
(1,8) / € 24
DUMPLING ALLA BARBABIETOLA
Beetroot dumpling with smoked salmon and caprino cheese, almond’s milk, lime
(1,4,7,8) / € 24
Stuffed squid, melon and celery essence, cheek lard
(1,9,14) / € 34
Roasted sole with seaweed, roasted tomato carpaccio, basil ice-cream, small mozzarellas in black tempura
(1,7,3,4) / € 37
Confit salted codfish with nettles cream, Breme’s onion salad with chili pepper, capers, white peach
(4) / € 38
SUPREMA DI “POULET JAUNE”
“Poulet jaune” suprema with cob, wild garlic, beer sauce and popocorn
(7,9) / € 32
CARRÉ DI AGNELLO
Lamb loin stuffed with pic de chevre cheese, crust of pistachios, new potatoes and caponata cream.
(7,9) / € 38
IL GIANDUIA VESTE ROSSO
Peperoni baby, mousse al gianduia, pasta frolla, gelato al latte di capra.
(1,3,7) / € 16
(1,7) / € 16
Pineapple mousse, brittle and coconut ice-cream, rhum jelly
(3,7) / €15
Apricot in syrup, sorbet, cocoa sponge cake, dark chocolate “cremino”
(1,3,7) / € 16
Peach in syrup, white chocolate soup, Campari jelly, mint crumble
(1,7) € 15
1 Cereals containing gluten, so: wheat, rye, barley, oats, spelled, kamut or their hybridized strains and derivative products, exept:
a) wheat-based glucose syrups, including dextrose (1); bl wheat-based maltodextrins (1);
c) barley-based glucose syrups;
a) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
2 Shellfish and shellfish products.
3 Eggs and egg products.
4 Fish and fish products, except:
a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
b) gelatine or isinglass used as fining agent in beer and wine.
5 Peanuts and peanut products.
6 Soy and soy products, except:
a) refined soybean oil and fat (|);
b) natural mixed tocopherols (E306], natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soy;
c) vegetable oils derived from phytosterols and soy-based phytosterol esters;
d) plant stanol ester produced from soybean-based vegetable oil sterols.
7 Milk and milk products (including lactose), except:
a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
8 Nuts, that means: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), nuts [Qualans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (BerthoUetia excelsa), pistachios (Pistada vera), macadamia nuts o Queensland nuts (Macadamta temifolia) and products thereof, except for nuts used for making alcoholic distillates, including ethyl alcohol of agricultural origin.
9 Celery and celery products.
10 Mustard and mustard products.
11 Sesame seeds and sesame seed products.
12 Sulfur dioxide and sulphites in concentrations higher than 10 mg/kg or 10 mg liter in terms of total SO2 to be calculated for the products as proposed ready for consumption or reconstituted according to the manufacturers’ instructions.
13 Lupins and lupine-based products.
14 Clams and Clams products.
(I) And derivative products, to the extent that the transformation they have undergone is not likely to raise the level of allergens assessed by the Authority for the basic product from which they are derived.