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STARTER

Focaccia
Naturally leavened homemade focaccia, tomato salad, basil, organic Apulian burratina
11
Salmone
Smoked salmon carpaccio, roasted fennel, kefir, cucumber gel
13
Duck's salad
Seared lettuce, pulled duck with its jus, parmesan crumble, anchovy sauce
12
Buñuelos de Bacalao
Rafols fried cod balls, red onion gel
12
Pizzaiola in tartare
Chianina beef tartare, anchovy crumble, tomato and caper mayonnaise, oregano powder
13

FIRST COURSE

Ravioli di mare
Ravioli stuffed with burrata cheese, scampi cream, seared prawns
15
Ragu di agnello
Narrow tagliatelle with Moroccan lamb ragout, yoghurt sauce, lemon confit
13
Risotto
Vialone nano rice creamed with goat cheese, grilled zucchini, aromatic herbs, black garlic
12
Gricia di cipolle
Calamarata creamed with red onion cream, pecorino romano dop, amatrice's bacon
12
Nero di seppia
“Luigi Verrigni” spaghetti creamed with cuttlefish ink, cuttlefish tartare, chopped green cherry tomatoes
14

SECOND COURSE

Vitello tonnato
Veal round 52°, tuna sauce, potatoes, parsley and capers
18
Calamari ripieni
Stuffed squid with soft crumb, traditional caponata
17
Flank steak
Sliced ​​beef steak with its truffle jus, radicchio gratin with hazelnuts and blue cheese
20
La Melanzana
Roasted aubergine, harissa, yoghurt sauce, onion crumble
16
Il Baccalà
Heart of cod fillet, Basil pil pil, potatoes, snow peas and pine nuts
19

SIDE DISHES

Radicchio gratin, hazelnuts, blue cheese
10
Traditional Caponata 8
Ratte potatoes with parsley 7
Coral beans and cherry tomatoes

7

DESSERT

TIRAMISU
Classic recipe: egg yolk, mascarpone, ladyfingers, coffee
7
Cheesecake
American cream cheese, biscuit, coulis and fresh red fruits, white chocolate land
8
Ricotta e pesche
Creamed sheep's milk ricotta, Viterbo hazelnut bisque, rosemary sautéed peaches
8
Bavarese
Bavarian cream with sage and Madagascar vanilla, biscuit and black cherry soup, fresh cherries
8
Steccogelato
Ice cream stick with coffee semifreddo, dark chocolate icing, coffee balsamic gel
8
Cestino di pane
( Forno “Ceccacci”)
3

In this place the fish and the products destined to be consumed
raw, or practically raw, have been subjected to treatment of
preventive remediation in compliance with the rules of the Regulation
CE 853/2004, annex III, section VIII, chapter 3, letter D,
point 3.

In case of food allergies or intolerances, please advise
the service staff.

Reserve table