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4th FLOOR IN HARPA
THURSDAYS – SATURDAYS
17:30 – 21:30
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ANTIPASTI
BEEF CARPACCIO WITH PARMESAN AND RUCOLA — 3650
PROSCIUTTO DI PARMA ON TOASTED BREAD WITH GOAT CHEESE SAUCE — 3650
PIZZETTA WITH MASCARPONE, COPPA, POTATOES, ROSEMARY, AND PISTACHIOS — 3450
WARM BURRATA WITH BAGNA CAUDA, PANGRATTATO AND GRAPES — 3650
PRIMI
SPAGHETTI IN BASIL PESTO WITH STRACCIATELLA AND PANGRATTATO — 3450
SPINACH AGNOLOTTI IN HAZELNUT BUTTER WITH LEMON THYME — 3650
LINGUINE WITH LANGOUSTINE, REDSHRIMP, TOMATOES, AND SHELLFISHSAUCE — 6550
SECONDI
OCEAN PERCH WITH EGGPLANT CAPONATA AND POTATOES — 6450
DUCK LEG WITH WILD MUSHROOM RISOTTO AND PLUM SAUCE — 7350
VEAL MILANESE WITH FETTUCINE IN SPICY TOMATOSAUCE — 6850
DOLCI
CHEESECAKE LA VINA — 2300
TIRAMISU — 2300
PANNA COTTA — 2300