EVENING MENU
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THURSDAY – SATURDAY
17:30 – 21:15
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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