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STARTERS

Chianina I.G.P. beef tartare in croust, home made mayonnaise and fresh truffle   20

Milk bread roll, foie gras escalope ,caramelized apple and raspberry   22

Wagyu tataki, avocado cream and onion in vermentino tempura  22

Our selection of cold cuts and cheeses   20

Chickpea hummus with feta cheese, roasted pepper ceviche and olives  18

Fried anchovies , fresh goat cheese, colatura caviar and Guidalberto’s onions   18

      

      

FIRST COURSES

 

Ricotta and spinach “gnudi”, I.G.P chianina ragù  and Tête de Moine cheese   16

Whole wheat fettuccine with sauce, smoked duck bretas and coffee  20

Spaghetti “Chitarrine“ breton salted butter and fresh truffle   26

Peas gazpacho, fried tofu, capers podwer and lemon    18

Squid ink “chitarrine” with anchovies and butter, spinach pesto and pecorino cheese   20

Green potatos gnocchi, vegetables of the day and dried blue goat’s cheese  22

MAIN COURSES

Honey glazed pigeon, fermented garlic and smashed potatoes with fresh truffle   32

Marinated picahna beef with oyster sauce, spring onions and sesame potatoes  28

 Brandybeef fillet, with morel mushrooms cream, zucchini flan and flowers   35

Catch of the day, sautèed spinach raisins and pine nuts, almond cream and yuzu power   28

   

Our selection of beef steaks available à la carte served with potatoes

Click here for Steak Menu

All fresh pastas are bronze-drawn and of our own production, some of them prepared with wholemeal flours and others with stone-ground organic flours.
Cover charge… 3