Our Menu

Wild boar, meatballs, cooked with mushrooms sauce and a touch of truffle oil

Eggplant rollatini with spinach and mozzarella, cooked with homemade tomato sauce

Dry sausage, roasted peppers and mozzarella

Baked clams, stuffed with citrus flavored breadcrumbs

Fried calamari with house-made tomato sauce

Grilled octopus with balsamic and olive oil in a touch of oregano

Burrata seasoned with basil and olive oil wrapped in prosciutto over cherry tomatoes

Grilled figs with prosciutto mixed greens, shaved Parmigiano with olive oil and balsamic dressing

Thinly sliced beets over mixed greens with shaved ricotta, salata with balsamic vinaigrette and a touch of truffle oil

Diced lobster mix with frisée, cherry tomatoes, red onions, chives with olive oil, lemon mosto and mango puree

Baby kale, salad with poached apples, provolone cheese and homemade balsamic reduction

Tuna tartar with fruit of the season, frisée and chives with olive oil, lemon and ginger

Beef carpaccio infused with prosciutto, baby arugula, crumble Parmigiano and olive oil, lemon with a hint of truffle oil

Fluke carpaccio rolled over kumquat, served over endive leaf with a touch of lemon zest, ginger and chives

Grilled bone marrow served with frisée and crumble Parmigiano with beef tartar, musto and mango puree

Raw oysters

Half a moon, stuffed with mascarpone cheese and basil with asparagus and brandy sauce

Homemade pasta with squid ink and diced lobster, shiitake mushrooms, lemon thyme, mascarpone

Cracked black pepper with a blend of pecorino and Parmigiano cheese

Homemade spaghetti with spicy nduja burrata foam and shrimp

Ricotta gnocchi with Parmigiano cheese and a hint of truffle

Boneless oxtail with vegetable puree with a hint of cocoa powder topped with ricotta salata

Homemade pasta with ground veal and pancetta in tomato sauce

Tomato water from slow-cooked campari tomatoes

Cherry tomatoes with toasted breadcrumbs

Pounded chicken breast parmigiana

Slow-cook roasted pork with rosemary and orange reduction

Rack of lamb seasoned with homemade spice crust

Organic chicken breasts dusted with panko over white wine and lemon sauce top with baby arugula along with fruits of the season

No knife scaloppini in a lemon and caper sauce

Braised short ribs over polenta

Zucchini, fennel, tomatoes and mint

Grilled shrimp with house salad or scampi sauce

Wild Icelandic cod in pistachio puree