ANTIPASTO

BEEF CARPACCIO WITH BALSAMIC, PARMESAN, RUCOLA AND LEMON — 2850

PROSCIUTTO DI PARMA ON TOASTED BREAD WITH A GOAT CHEESE SAUCE — 2850

SALAD WITH CRISPY PROSCIUTTO, MOZZARELLA, TOMATOES, AND VINAIGRETTE — 2150

GRILLED WHITE ASPARAGUS WITH BEURRE BLANC, ARCTIC CHAR ROE AND PANGRATTATO — 2710

MUSSELS FROM BREIÐAFJÖRÐUR WITH GARLIC, CHILI AND WHITE WINE — 2690

 

PRIMI

ASPARGUS RISOTTO WITH GREMOLATA, PARMESAN AND GRILLED BRUSCHETTA  —  3690

FETTUCCINI WITH SHELLFISH, GARLIC AND CHILI  —  4100

GNOCCHI WITH BLUE CHEESE SAUCE, SLOW COOKED TOMATOES AND RUCOLA  —  3800

RAVIOLI WITH BACCALA AND POTATOES, TOMATOES, OLIVES AND CAPERS  —  3980

 

SECUNDO

PAN FRIED COD WITH CANNELLINI, CAVALO NERO, AND N´DUJA SAUCE  —  4400

GRILLED REDFISH WITH BUTTER SAUCE, ROASTED CAULIFLOWER, AND SALSA VERDE  —  4100

VEAL MILANESE WITH FETTUCCINI IN A SPICY TOMATO SAUCE  —  4990

GRILLED LAMB CHOPS WITH FREGOLA, SPINACH, AND SUN-DRIED TOMATOES  —  5700

VEAL PICCATA, CRISPY POTATOES AND SWISS CHARD  —  5600

 

DOLCI

CHEESECAKE LA VINA    1600

TIRAMISU    1600

RICCARELLO WITH RHUBARB SORBET AND SOUR CREAM    1600