Our menus

with green olives tapenade and tomatoes confit

(capsicum, cherry tomatoes, coriander and lime)

served with fennel, apple and radish salad with crunchy pumpkin seeds

with cherry tomato sauce, black olives, oregano and basil

with fresh tomatoes and basil

Parma ham, air-dried beef from Valtellina, Tuscan lard, salami,Piedmont Toma, Castelmagno & Gorgonzola cheese, with honey, fruit compote, rosemary focaccia

Hard wheat spaghetti, bacon, cured sheep milk cheese and egg yolk

Hard wheat spaghetti with cherry tomato, tomato sauce & fresh basil

Hard wheat penne pasta in spicy tomato sauce with a hint of garlic

with beef ragout & tomato sauce

with saffron and Parmesan cheese

filled with prawns from Sanremo and Burrata, on a bed of a creamy leek, zucchini & turmeric puree

filled with eggplant and smoked Scamorza cheese with Parmesan cheese sauce

with baby calamari & umbrina, cherry tomatoes and fresh basil

with an intense flavor of capsicum and bacon

with black truffle and shaved Castelmagno cheese

Mixed vegetable soup with fresh basil

Romaine lettuce, bread croutons, Parmesan cheese, Grilled chicken breast, bacon, anchovy fillets & Caesar dressing

Romaine lettuce, cucumber, tomato, capsicum, onion, black olives and Greek Feta cheese

Mixed lettuce, avocado, cherry tomatoes, grated carrots, grilled zucchini and walnuts

Arugula & mâche with roasted pumpkin from Mantova, Raisin, cashew nuts, toasted quinoa and Taleggio cheese

with Porcini, Portobello & Finferli mushrooms and potatoes chateau

with cocoa beans and orange sauce

with Mediterranean couscous with sautéed vegetables, chickpeas and raisin

with olives crumble, tomatoes coulis and crunchy celery on potatoes cake

Grana Padano, Taleggio, Gorgonzola e Castelmagno

With Espresso coffee soaked lady finger biscuit chocolate dust

with papaya curd and caramelized chili

with Neapolitan style beef ragout

with turnip greens

with cuttlefish and lettuce sauce

with roasted boletus mushroom

filled with amatriciana (concentrated onion, bacon&tomato sauce) with their own sauce

with sautéed escarole

baked potato and brown bread

accompanied with crunchy chicory tips, anchovies and black olives from Taggia

accompanied with creamy potatoes with hazelnuts, boletus mushrooms and black truffle shavings

with tasty reduced tomato sauce, baked ricotta, eggplant and fresh basil

with saffron and caramelized veal jus

with goat cheese, oyster mushrooms and aromatic herbs

with baby plum tomato, tomato sauce & fresh basil

with fresh basil

Lettuce, bread croutons, Parmesan, chicken, bacon, anchovy fillets & Caesar dressing

Lettuce, cucumber, tomato, sweet peppers, onion, black olives and Greek feta cheese

Lettuce, egg, tomato, tuna, black olives, green beans & potatoes

with citrus fruit salad with almonds, pistachio and sun dried tomatoes

with mushrooms, baby carrots & potatoes

served with turnip greens, escarole, potato and cherry tomato

Mascarpone cream layered with coffee soaked gluten free lady finger biscuitt and chocolate dust

Our Chef Pasquale D'Ambrosio interpretation of the ever green Neapolitan dessert

VERO LATTE