ANTIPASTO

PROSCIUTTO DI PARMA ON TOAST WITH GOAT CHEESE SAUCE  —  2850

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

SMOKED BREAST OF GOOSE WITH KOHLRABI, HORSERADISH CROWBERRY VINAIGRETTE  —  2710

BEET SALAT WITH PEACHES AND BURRATA, MINT AND SAN MINIATO OLIVE OILE  —  2750

GRILLED OCTOPUS WITH BELL PEPPER PURRÉ, CRISPY PROSCIUTTO AND RUCOLA  —  2790

 

PRIMI

BLACK LINGUINI WITH SHRIMPS, CHILI AND GARLIC  —  3950

FETTUCCINI WITH MUSHROOM RAGU AND PARMESAN  —  3850

HOME MADE PAPPARDELLE WITH GOOSE RAGU AND THYME  —  3850

AGNOLOTTI WITH CELERIAC, SERVED WITH LEMON BUTTER SAUCE  —  4100

 

SECUNDO

PAN FRIED PLAICE WITH GARLIC SAUTED SHRIMPS AND SCALLOPS  —  4600

GRILLED RED FISH WITH PARMESAN AND CHILI WITH POTATOES AND BOK CHOY  —  4250

VEAL MILANESE WITH FETTUCCINI IN SPICY TOMATO SAUCE  —  4990

GRILLED QUAIL WITH WHITE CABBAGE, BACON AND SAMBUCA  —  4850

 

DOLCI

TIRAMISU  —  1600

CHEESE CAKE LA VINA  —  1600

GRILLED PEACHES WITH ALMOND ICE CREAM AND MINT  —  1600

CHEESE (ASK THE WAITER) WITH APPLE- AND GRAPE CHUTNEY AND TOASTED BREAD  —  1600