DINNER

 

4th FLOOR IN HARPA

 

THURSDAYS – SATURDAYS

17:30 – 21:30

 

ANTIPASTI

PROSCIUTTO DI PARMA ON TOASTED BREAD WITH GOAT CHEESE SAUCE — 3650

HALIBUT CRUDO, HABANERO, APPLE AND KOHLRABI BROTH, AND PEPPER OIL — 3650

WHITE ASPARAGUS, BUTTER SAUCE, BOTTARGA, AND LUMP FISH ROE — 3650

BURRATA WITH GRILLED GEM, RASPBERRIES, AND PISTACHIOS — 3650

 

PRIMI

SPAGHETTI WITH BASIL PESTO, PARMESAN, AND PINE NUTS — 3350

SPAGHETTI WITH SCALLOPS, ARGENTINE RED SHRIMP, AND TOMATO — 3950 / 6750

ROTOLO WITH EGGPLANT, TOMATO SAUCE, PESTO AND RICOTTA — 5950

 

SECONDI

PLAICE, GREEN AND SUGARSNAP PEAS, AND WILD GARLIC — 6250

VEAL MILANESE WITH FETTUCCINE IN SPICY TOMATO SAUCE — 7150

DUCK BREAST WITH OYSTERMUSHROOMS, CELERIAC, AND POTATO FOAM — 8100

 

DOLCI

CHEESECAKE LA VINA — 2300

STRAWBERRIES, ZABAGLIONE, AND FINANCIER — 2300