Menu

Starters

Roasted Leek, Carrot, Salva Cremasco cheese

18.–

Poached Egg, Roasted Potatoes and Parmigiano Cheese, Spinach and black Truffle

18.–

Raw Shrimp tartare, Stracchino Cheese, Parsley

20.–

Roasted Squid, Chick Peas and Snow Peas

20.–

Finely sliced Veal, Raspberry and Bell Pepper

20.–

First courses

Spaghetti with Tomato sauce “Paolo Petrilli” and Basil

18.–

Paccheri pasta, Basil Pesto And raw red Tuna

22.–

Spaghettino, Red Tuna, Leeks and Macis (spice)

22.–

Homemade Tagliolini, Garlic, Oil, Chili Pepper and Seabass

22.–

Homemade Tagliatella Pasta, Duck, Orange and Thyme

22.–

Risotto, Lemongrass, Goat Cheese and Honey crumble

22.–

Second courses

Monkfish, Chardonnay, Borage and Finferli mushrooms

30.–

Deer Sirloin, Amaranth seeds, white Beet and Tamarind

30.–

Veal Cheek, Black Salsify and roasted Potato

30.–

The classic Milanese veal cutlet, confit tomatoes and potatoes

28.–

Fillet of Beef Wellington with spinach

34.–

Dessert

Our Creme Caramel (caramel Foam, salted Caramel)

12.–

Chocolate Soufflé (chocolate 65% Grenada)

12.–

Apple Tarte Tatin

12.–

The Poison Apple (Valrhona White Chocolate Mousse, Fuji Apple and Raisins, Pine Nuts and Moscovado sugar crumble)

12.–

Mango, Almond and Blonde Chocolate (Valrhona Blonde Chocolate “Cremoso” (creamy foam), Mango, Almond and Cocoa)

12.–

“Siamo alla Frutta” (Raspberry, Orange, Mango and Blackberry in 3 textures)

12.–

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