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STARTERS

Our selection of cold cuts and cheeses   20

Milk bread roll, foie gras escalope and caramelized apple   22

Chianina I.G.P. beef tartare in a philo pastry basket, home made mayonnaise and fresh truffle   20

Beef tataki, chickpeas hummus and onions in vermentino tempura   18

Fried anchovies , fresh goat cheese and Guidalberto’s tasting onions   16

Seared artichoke and fava bean salad with marinated salmon and dill butter    18

      

      

FIRST COURSES

 

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

Our “cappellacci” with reduction, sauce and smoked duck breast   22

Spaghetti “Chitarrine“ breton salted butter and fresh truffle   26

Gratinated onion soup with “caciotta” cheese   15

Cuttlefish ink “chitarrine” butter and anchovies, spinach pesto, pecorino cheese and crispy chickpeas   20

Potatos gnocchi, red mullets and dip fried artichokes   18

MAIN COURSES

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

Picanha manzetta beef  in oyster sauce, spring onions with baked potato and shiitake mushrooms   26

Beef fillet, morel mushroom cream, rösti and potato chips   32

Catch of the day, creamed violet potatoes and cardoncelli mushrooms   28

Cuttlefish inzimino, black mashed potatoes and crispy chorizo   23

   

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