How to read this menu?
There are no rules. You’re free. Start with dessert and then pick your main course. Or have a drink, relax, and decide later. And if you’re not sure what to choose, the chef’s recommendation is always there for you.
with stracciatella, tomatoes in balsamic, basil and pesto
ROASTED VEAL WITH TUNA-CAPER SAUCE, FRIED CAPERS, AND OREGANO.
WITH ROASTED RED PEPPER HUMMUS AND GREMOLATA
SHORT RIBS
WITH RICOTTA, CHARRED EGGPLANT AND SUN-DRIED TOMATO
(VEGAN OPTION AVAILABLE)
TO SHARE
WITH FRESH TOMATOES, GARLIC CHIPS, BLACK OLIVES, BASIL AND BOCCONCINO (gluten free option available)
RIVER FISH, PROVENCAL NOISETTE POTATOES, ROASTED TOMATOES AND ONIONS (TO SHARE)
CLAY-OVEN BAKED BROCCOLI AU GRATIN, WITH MORNAY SAUCE, BLUE CHEESE AND BACON (VEGETARIAN OPTIONAL)
VANILLA ICE CREAM, WHISKY AND CANDIED WALNUTS
BITTERSWEET CHOCOLATE, WHITE CHOCOLATE WITH ORANGE, MILK CHOCOLATE AND COINTREAU LIQUEUR
ICE CREA AND ONE ESPRESSO SHOT
WITH CINNAMON ENGLISH SAUCE
WITH A CHOCOLATE SABER