ANTIPASTI

GRILLED WHITE ASPARAGUS WITH BEURRE BLANC, TROUT ROE, AND MICRO CRESS— 2900

BURRATA DI PUGLIA WITH SAN MARZANO TOMATOES, AND BASIL OIL — 2950

BEEF CARPACCIO WITH LEMON, RUCOLA, AND PARMESAN — 2980

PROSCIUTTO DI PARMA ON GRILLED BREAD WITH GOAT CHEESE SAUCE — 2980

RAVIOLO FILLED WITH RICOTTA AND EGG YOLK, AND TRUFFLE BUTTER — 3100

PRIMI

VENERE RISOTTO WITH BLUE CHEESE, CHESTNUT MUSHROOMS, AND CRISPY KALE — 4100

GARGANELLI WITH LAMB RAGOUT, AND ‘NDUJA SEASONED MASCARPONE — 4700

BLACK LINGUINI WITH MUSSELS, SQUID, GARLIC, AND CHILI — 4700

SECONDI

PAN FRIED COD WITH PARMESAN CRUST, AND SALSA VERDE — 4500

FRIED WHOLE DOVER SOLE WITH OLIVES, TOMATO, CAPERS, AND GARLIC — 4700

VEAL RIBEYE MILANESE WITH FETTUCCINE IN SPICY TOMATO SAUCE — 5450

GRILLED HORSE TENDERLOIN WITH FERMENTED GARLIC, AND BOK CHOY — 5590

ANTIPASTI

GRILLED WHITE ASPARAGUS WITH BEURRE BLANC, TROUT ROE, AND MICRO CRESS— 2900

BURRATA DI PUGLIA WITH SAN MARZANO TOMATOES, AND BASIL OIL — 2950

BEEF CARPACCIO WITH LEMON, RUCOLAAND PARMESAN — 2980

PROSCIUTTO DI PARMA ON GRILLED BREAD WITH GOAT CHEESE SAUCE — 2980

RAVIOLO FILLED WITH RICOTTA AND EGG YOLK, AND TRUFFLE BUTTER — 3100

PRIMI

VENERE RISOTTO WITH BLUE CHEESE, CHESTNUT MUSHROOMS, AND CRISPY KALE — 4100

GARGANELLI WITH LAMB RAGOUT, AND ‘NDUJA SEASONED MASCARPONE — 4700

BLACK LINGUINI WITH MUSSELS, SQUID, GARLIC, AND CHILI — 4700

SECONDI

PAN FRIED COD WITH PARMESAN CRUST, AND SALSA VERDE — 4500

FRIED WHOLE DOVER SOLE WITH OLIVES, TOMATO, CAPERS, AND GARLIC — 4700

VEAL RIBEYE MILANESE WITH FETTUCCINE IN SPICY TOMATO SAUCE — 5450

GRILLED HORSE TENDERLOIN WITH FERMENTED GARLIC, AND BOK CHOY — 5590

FONTODI OLIVE OIL
500 ML — 3100
3000 ML — 18000