ANTIPASTI

PROSCIUTTO DI PARMA ON TOASTED BREAD WITH GOAT CHEESE SAUCE — 3950
SCALOP CRUDO WITH GRAPEFRUIT, POMEGRANATE AND CRUTONS — 3950
BEEF CARPACCIO WITH RUCOLA, BALSAMIC AND PARMESAN — 3850
BAKED EGGPLANT PARMIGIANO — 3950

PRIMI

RICOTTA GNOCCHI WITH BLUE CHEESE AND ROASTED CHESTNUTS — 7150
TAGLIATELLE WITH BEEF RAGU AND PARMIGIANO REGGIANO — 7150
LINGUINE WITH GARLIC AND CHILLI SHELLFISH — 7690

SECONDI

MARINATED COD TONGUES WITH HERB ORZO, KALE AND LEMON SAUCE — 7450
WHOLE PAN FRIED AND BAKED LEMON SOLE WITH CAPER BUTTER — 7950
VEAL MILANESE WITH SPAGHETTI IN SPICY TOMATOE SAUCE — 8800
PAN FRIED “POULET DE BRESSE” WITH POLENTA, GRILLED PLUMS AND MUSHROOMS — 8550

DOLCI

DATE CAKE WITH TOFFEE SAUCE AND VANILLA ICE CREAM — 2900
AFFOGATO WITH BISCOTTI — 2900
CHEESECAKE LA VINA WITH FRUIT COMPOTE — 2900

TOMA DI CAPRA CHEESE WITH WALNUTS AND PANE CARASAU — 2900