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Toasted rustic bread served to your choice Deep-fried mozzarella with a spicy tomato sauce Charcoal grilled aubergines served with parma ham, mozzarella, cherry tomatoes and basil Shitaki mushrooms sautéed with olive oil and garlic served with parmesan cheese and crispy bacon on a bed of crispy spinach Fresh artichoke hearts sliced and mixed with red chicory lettuce, parmesan cheese and truffle olive oil Fresh crab and mango salad (this dish may contain shell fragments) |
San Daniele parma ham with seasonal fruit Carpaccio of fillet of beef served with rucola and parmesan cheese Tuna carpaccio with thinly sliced fennel marinated in olive oil and lime Charcoal grilled vegetables with subtle goat's cheese, lightly grilled Wild boar prosciutto marinated in red wine served with dried pears drizzled with honey |
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Soup of the day |
Thick bean soup with pasta |
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charged extra as a main course | |
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Traditional minestrone soup with pancetta Seasonal wild mushrooms sautéed with white wine, garlic and herbs served with polenta Mixed salamis served with small onions marinated in balsamic vinegar and whole-wheat bread |
Flat noodles with venison ragout Risotto cooked with wild mushrooms and wrapped in parma ham |
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charged extra as a main course | |
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Spaghetti with garlic, olive oil and chilli Lasagne with a traditional meat sauce Pasta quills sautéed with mushrooms, truffle oil and rucola Thin noodles with a fresh crab sauce (this dish may contain shell fragments) |
Ravioli filled with ragout of veal served with tomato and basil Fine noodles sautéed with prawns, courgettes and saffron Home-made ravioli filled with seabass and basil in a butter sauce |
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Butterflied roast baby chicken with rosemary, chilli and cherry tomatoes Calf's liver served as you like Veal escalope in a light butter and lemon sauce Veal chop in breadcrumbs topped with rucola and tomato Lamb's kidneys sautéed with garlic, parsley, chilli and white wine served with polenta |
Roasted rack of lamb served with a dijon mustard, red wine and herb sauce (cooking time 25 minutes) Parcels of veal, taleggio cheese and cherry tomatoes sautéed in white wine and marjoram Thinly sliced forerib of beef with rucola marinated in olive oil and lemon |
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Deep-fried selected mixed fish Pacific prawns butterflied and sautéed with ginger, garlic, white wine and chilli served on a bed of crispy spinach Charcoal grilled scallops served on a bed of rocket Baby octopus sautéed and served with fresh tomato, basil and polenta |
Charcoal grilled sea bass Charcoal grilled tranche of monkfish on a bed of red chicory lettuce marinated in olive oil and lemon |
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Knuckle of veal cooked slowly with celery, carrots, onions and white wine served with milanese rice |
Eel baked with tomato, capers and black olives or simply grilled |
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Deep-fried courgettes Fine green beans Vegetables of the day Fresh leaf spinach |
Patate 2.50 Insalate Varie from
3.00 |
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