DINNER

 

4th FLOOR IN HARPA

 

THURSDAYS – SATURDAYS

17:30 – 21:30

 

ANTIPASTI

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

BEEF CARPACCIO WITH PARMESAN AND RUCOLA — 3650

COD ROE, GEM SALAD AND BEURRE BLANC — 3150

SAFFRAN ARANCINI, SCAMORZA BIANCO AND AMATRICIANA — 3650

 

PRIMI

LINGUINE WITH SCALLOPS, RED SHRIMP, TOMATO, AND SHELLFISH SAUCE — 6550

GNOCCHI WITH SUNCHOKES, LEEK, AND ICELANDIC ALE — 5850

 

SECONDI

GRILLED COD WITH POTATOES AND BUTTER SAUCE — 5950

VEAL MILANESE WITH FETTUCCINE IN SPICY TOMATO SAUCE — 7150

GRILLED LAMB CHOPS, RÖSTI POTOTOES WITH SCAMORZA AND ONION GLAZE — 8400

 

DOLCI

CHEESECAKE LA VINA — 2300

PANNA COTTA WITH GRAPPA CARAMEL — 2300