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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

Marinated mackerel salad, confit tomatoes and “burrata cheese”  20

      

      

FIRST COURSES

 

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

“Pici” with duck sauce, smoked breast and coffee  20

Spaghetti “Chitarrine“ breton salted butter and fresh truffle   26

Peas cream, carrot pudding, capers, lemon and olives   18

Beetroot “chitarrine” with red mullets, butter and wild mint   20

Potatos gnocchi, morel mushrooms and sea urchin pulp  25

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 with port wine, spinach and almonds   32

Catch of the day, cannellini bean cream and fried leeks   28

Cuttlefish inzimino, purple potatoes and crispy chorizo   25

   

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