DINNER

 

EVENING MENU

 

THURSDAY – SATURDAY

17:30 – 21:15

 

ANTIPASTI 

DEER TARTARE, CHESTNUTS, SUNFLOWER SEEDS AND CURED EGGYOLKS — 3450

GRILLED CARROTS, RICOTTA, SALSA VERDE, POMMEGRANAT, AND ALMONDS — 3250

PIZZETTA WITH MOZZARELLA, ARTICHOKE HEARTS AND PINE NUTS — 3350

PROSCIUTTO DI PARMA ON TOASTED BREAD WITH GOAT CHEESE SAUCE — 3450

 

PRIMI 

LINGUINE, SQUID, FENNEL, AND SPICY TOMATO SAUCE— 4950

PAPPARDELLE, WILD-GOOSE RAGÙ, KALE, OYSTER MUSHROOMS, AND CHILI — 5150

ORECCHETTE, LEEKS. CAPERS, CHILI AND PARMESAN — 4450

 

SECONDI 

THORNY SKATE, CREAMY WHITE WINE SAUCE, ROVEJA AND BROCCOLI — 5550

DUCK BREAST, CELERIAC, FENNEL AND BLOOD ORANGE — 6950

VEAL MILANESE WITH TAGLIOLINI IN SPICY TOMATOSAUCE — 6250

 

DOLCI 

CHEESECAKE LA VINA — 2100

TIRAMISU — 2100

MASCARPONE ICE CREAM, PEARS, WALNUTS AND HONEY — 2100