ANTIPASTI
CARCIOFO ALLA GIUDIA
13
BUNUELOS DE BACALAO
11
UOVO POCHE
Organic egg, cooked at 68 °, cream of parmesan and black truffle, asparagus
13
TARTARE DI CHIANINA
Chianina raw meat, chicory, sour cream, black garlic gel
13
SUGARELLO
CBT horse mackerel fillet, liquid escarole, burnt carrot cream, lime gel, crunchy of black bread
12
PRIMI
RAGU D'ANATRA
Narrow hand-rolled fettuccina, duck ragu, pecorino romano DOP aged 18 months
13
SPAGHETTONE AL RICCIO
Spaghettone “Luigi Verrigni”, Galician sea urchin pulp “Erismar”, crunchy squid ink bread
15
RISOTTO
“Vialone Nano” rice, creamed with beetroot, goat cheese with herbs, smoked herring
14
RAVIOLO
Homemade ravioli stuffed with braised beef, its sauce, Parmesan foam 36 months
14
GRICIA DI CIPOLLE
Fusillone “Luigi Verrigni”, Genoese red Tropea onions, crispy bacon, pecorino romano DOP aged 18 months
12
SECONDI
OMBRINA
Homemade roasted meager fillet, cannellini beans, Riesling gremolata
21
CAVOLFIORE
Cauliflower “steak”, paprika popcorn, curry sauce, beetroot sauce
15
FLANK STEAK
Beef flank, “Diana” jus, roasted asparagus
19
TONNO
“Yellow Fin” tuna tataki, fermented pumpkin, buttered shallot, sweetening gel
18
GUANCIA BRASATA
Braised in red wine beef cheek, its sauce, mashed potatoes with truffles
18
DOLCI
TIRAMISU
7
PISTACHIO CHEESECAKE
8
APPLE CRUMBLE
7
SOTTOBOSCO
Namelaka, chocolate crumble, porcini mushroom powder, basil gel, red fruits
8
CREMOSO
Chocolate ganache, chocolate shell, mascarpone cream
8
