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ANTIPASTI
A CLASSIC ITALIAN MEAL ALWAYS BEGINS WITH ANTIPASTI SINCE THEY ARE THE ESSENCE OF ITALIAN CUISINE. EASY TO CONCEIVE BUT HARDER TO EXECUTE; NOT BECAUSE OF THE DIFFICULTY IN COOKING BUT FOR USING THE CORRECT INGREDIENTS. IN ITALY THERE IS A FIRE LINE WHEN IT COMES TO COLD AND HOT APPETIZERS WHICH DIFFER FROM ONE AREA TO ANOTHER
TARTARE DI BISTECCA
FINELY DICED BEEF FILLET WITH HERBS, TRUFFLE OIL AND PARMESAN ON A TOASTED BRUSCHETTA
CARPACCIO DI MANZO
THINLY SLICED BEEF TENDERLOIN WITH LEMON JUICE, OLIVE OIL, ARUGULA, PARMESAN AND CHIVES
ARANCINI TARTUFO
TRUFFLE RISOTTO CROQUETTES, STUFFED WITH MOZZARELLA FIOR DI LATTE, PARMESAN FOAM AND SHAVED FRESH TRUFFLE
INVOLTINI MELANZANA
BREADED SLICES OF SMOKED EGGPLANT STUFFED WITH PROVOLONE AFFUMICATO AND SALAMI MILANO, SPICY TOMATO JAM, CRUMBLED GOAT CHEESE AND MINT
PATATE RUTICHE AFFUMICATE
BABY POTATOES, PARMESAN, SMOKED MAYONNAISE, THYME AND BLACK PEPPER
POLPETTE AL SUGO
MEATBALLS MADE FROM PORK AND BEEF MEAT, TOMATO SAUCE, CONFIT CHERRY TOMATOES, MOZZARELLA FIOR DI LATTE, BASIL AND PANGRATTATO COOKED IN THE WOOD BURNING OVEN
BRUSCHETTA
AL POMODORO
COLORFUL MARINATED CHERRY TOMATOES WITH GARLIC AND VINEGAR, BASIL AND STRACIATELLA
AL FUNGHI AGLIO OGLIO
MIXED SEASONAL MUSHROOMS, COOKED IN THE WOODBURNING OVEN WITH GARLIC AND OLIVE OIL, MASCARPONE CREAM FLAVOURED WITH THYME AND ROSEMARY, TRUFFLE OIL AND PICKLED SHIMEJI MUSHROOMS ON A TOASTED BRUSCHETTA
CON PESTO DI PISTACCHIO
MOZZARELLA FIOR DI LATTE, PISTACCHIO PESTO, TOMATO, BASIL AND GRATED PISTACCHIO
AL RAGU
BLACK ANGUS BEEF SFILACCIATO, PROVOLONE AFFUMICATO, SMOKED TOMATO MAYONNAISE AND CHIVES
CON SALUMI
BELL PEPPER PESTO, SALAMI MILANO, SPIANATA PICANTE AND MARINATED ARUGULA
INSALATA
BURRATA
TRADITIONAL ITALIAN CHEESE FROM PUGLIA. WITH FRESH COLORFUL CHERRY TOMATOES, CUCUMBER WATER AND TOMATO WATER
DELLA CASA
MIXED GREEN SALAD, CROUTONS, ALMOND FLAKES, DRIED FRUITS, RAISINS, PARMESAN AND BALSAMIC DRESSING
CESARE
MIXED GREEN SALAD, CROUTONS, PARMESAN, CHICKEN MILANESE AND CEASAR DRESSING
FREGOLA E VERDURE
SARDINIAN COUS COUS, SMOKED EGGPLANT, BELL PEPPER, MARINATED ZUCHINI, SQUASH, BASIL, CHILLY PEPPER AND LEMON
RUCOLA E SPINACI
ARUGULA, BABY SPINACH, SUN DRIED TOMATO, GOAT CHEESE, PARMESAN FLAKES, CARAMELIZED NUTS, TOASTED FOCCACIA AND BALSAMIC GLAZE
PLATEAU
ASSORTMENT OF FORMAGGI
PARMESAN, PECORINO, PROVOLONE AFFUMICATO, GORGONZOLA, BURRATA
ASSORTMENT OF SALUMI
PROSCIUTTO CRUDO, SALAMI MILANO, SPECK, MORTADELLA
CHOICES OF PAIRINGS
PESTO ΒΑΣΙΛΙΚΟΥ, MOUSSE RICOTTA, RED PEPPER, PESTO, TOMATO MARMELADE, OLIVES, CRITSINI
PIATTO DI FROMAGGI E SALUMI MISTI
MIXED CHEESE AND COLD CUT PLATTER, BREADSTICKS, SEASON FRUIT COULIS AND NUTS
GNOCCHI
FUNGHI E TARTUFO
HOMEMADE GNOCCHI WITH PARMESAN CREAM, SEASONAL MIXED MUSHROOMS, TRUFFLE OIL, PICKLED SHIMEJIS AND CHIVES
SALSICCIA
HOMEMADE GNOCCHI, WITH PARMESAN CREAM, ITALIAN SAUSAGES, GRATED BLACK TRUFFLE AND THYME
GALLO IN UMIDO
HOMEMADE GNOCCHI WITH ROOSTER SFILACCIATO, COOKED IN RED WINE, SERVED WITH STRACCIATELLA AND CHIVES
PANCETTA DI MAIALE
HOMEMADE GNOCCHI WITH SMOKED TOMATO SAUCE, GLAZED PORK BELLY, SMOKED RED PEPPER, GOAT CHEESE AND MARINATED SHIMEJI
PASTA DI VITTORIA
AGNOLOTTI POMODORO
FRESH PASTA FROM PIEMONTE OF ITALY STUFFED WITH ITALIAN CHEESE, TOMATO SAUCE, BASIL OIL AND LEMON ZEST
REGINETTE AL TARTUFO
MUSHROOM CREAM, BLACK TRUFFLE PASTE, PARMESAN AND FRESH BLACK TRUFFLE
RIGATONI ALFREDO
PARMESAN CREAM,CHICKEN, MUSHROOMS AND NUTMEG
SPAGHETTI AL LIMONE CON SALMONE
TOLEMON SAUCE WITH PARMESAN, SALMON TARTARE, CHILLY PEPPER, LEMON ZEST AND BASIL OIL
PACCHERI ALLA VODKA
TOMATO, PARMESAN CREAM AND VODKA SAUCE AND CHIVES
+WITH CHICKEN 1.50
RIGATONI AL PESTO DI PISTACCHIO E GAMBERI
PISTACCHIO PESTO, SHRIMPS, FRESH PISTACCHIO AND LEMON ZEST
PACCHERI CON BISTECCA
CACIO E PEPE CREAM, BLACK ANGUS SKIRT STEAK, PECORINO AND FRESH BLACK PEPPER
CASARECCE AL RAGU
SLOWLY COOKED BEEF RAGU IN WINE AND VEGETABLES, PARMESAN FOAM, BASIL OIL AND MARINATED SHIMEJI
LASAGNA CON RAGU CINGHIALE
HOMEMADE LASAGNA WITH SLOWLY COOKED BLACK BOAR RAGU IN THE WOODBURNING OVEN, TOMATO SAUCE, GRATED PARMESAN AND BASIL
RISOTTO
AL FUNGHI
RISOTTO WITH MIXED SEASONAL MUSHROOMS, MUSHROOM CREAM, PARMESAN, TRUFFLE OIL AND PICKLED SHIMEJIS
ZUCCA E SALSICCIA PICCANTE
PUMPKIN RISOTTO, SALSICCIA PICCANTE, GOAT CHEESE AND CHIVES
GAMBERI E ZAFFERANO
RISOTTO WITH SAFRAN, BELL PEPPER, ZUCCHINI AND SHRIMPS
VINO ROSSO E GORGONZOLA
RED WINE RISOTTO, SMOKED EGGPLANT, GORGONZOLA, THYME AND MARINATED SHIMEJI
SECONDI
PICATTINA AL LIMONE
VEAL MEDAGLIONS WITH LEMON-BUTTER BASED SAUCE , PARSLEY AND CAPERS SERVED ON MASHED POTATOES
POLLO MILANESE
BREADED CHICKEN FILLET SERVED OVER HOMEMADE POTATO GNOCCHI WITH MIXED ITALIAN CHEESE CREAM, FRESH BLACK PEPPER AND CHIVES
POLLO ALLA GRILIA
MARINATED CHICKEN THIGH, WITH ARUGULA SALAD, PEPPERS, PARMESAN AND BALSAMIC VINAIGRETTE
SALMONE
SALMON FILLET, BLACK WILD RICE, SPINACH, SCENTED YOGURT MOUSSE, BASIL OIL AND CHIVES
CARNE DI GIORNO
ASK YOUR WAITER ABOUT THE PREMIUM CUT OF THE DAY
DOLCI
TIRAMISU
ORIGINAL RECIPE EST 1913 FROM TREVISO WITH SPONGE CAKE DIPPED IN ESPRESSO, ZABAGLIONE WITH MASCARPONE, COCOA AND SUGAR
+WITH SINGLE ESPRESSO 2.50
CHEESECAKE CREMOSO AL PISTACCHIO
MASCARPONE AND RICOTTA CHEESECAKE WITH PISTACCHIO, PISTACCHIO PRALINE AND GRATED WHITE CHOCOLATE
CANNOLI SICILIANI
CRUNCHY CINNAMON PASTRY, FILLED WITH CHOCOLATE MOUSSE, CARAMELIZED NUTS, CHOCOLATE PRALINE AND POWDERED SUGAR
TORTA AL CIOCCOLATO
MOLTEN CHOCOLATE CAKE WITH ALMOND CRUMBLE, BUTTERSCOTCH SAUCE AND VANILLA MADAGASCAR GELATO ON THE TOP
BIGNE ALLA CREMA
PATE A CHOUX WITH VANILLA CREAM, HOT GANACHE CHOCOLATE, ALMOND CRUMBLE AND ALMOND FILLET
GELATO
MADAGASCAR VANILLA AND GIANDUJA
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