ANTIPASTI

Starters

CARCIOFO ALLA GIUDIA

Crispy artichoke, cheese and pepper cream

13

BUNUELOS DE BACALAO

Fried codfish balls, homemade mayonnaise, puttanesca sauce, onion sauce

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


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13

SUGARELLO

CBT horse mackerel fillet, liquid escarole, burnt carrot cream, lime gel, crunchy of black bread

12

PRIMI

Main courses

RAGU D'ANATRA

Narrow hand-rolled fettuccina, duck ragu, pecorino romano DOP aged 18 months


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13

SPAGHETTONE AL RICCIO

Spaghettone “Luigi Verrigni”, Galician sea urchin pulp “Erismar”, crunchy squid ink bread


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15

RISOTTO

“Vialone Nano” rice, creamed with beetroot, goat cheese with herbs, smoked herring


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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

Main Courses

OMBRINA

Homemade roasted meager fillet, cannellini beans, Riesling gremolata


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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


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18

GUANCIA BRASATA

Braised in red wine beef cheek, its sauce, mashed potatoes with truffles


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18

DOLCI

Desserts

TIRAMISU

7

PISTACHIO CHEESECAKE

8

APPLE CRUMBLE

7

SOTTOBOSCO

Namelaka, chocolate crumble, porcini mushroom powder, basil gel, red fruits


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8

CREMOSO

Chocolate ganache, chocolate shell, mascarpone cream

8

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