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Festive Menu 2019
Appetizer
Mango tartare with scampi and toasted quinoa
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Pan-fried scallops wrapped in crispy bacon with Romesco sauce
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(Roasted capsicum, tomato, almonds, hazelnuts and a touch of chili)
First course
Risotto with pear and Parmesan cheese with a heart of basil ice cream
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Ravioli, egg pasta, filled with braised veal with citrus and cardamom sauce
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Sherbet
Pineapple and lemongrass sherbet
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Main Course
Red snapper in casserole with turnip tender tops, Burrata cream and anchovy's oil
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Beef fillet with cabernet and blueberry sauce
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Dessert
Chocolate and licorice delight with burned mint cream and carrot sherbet
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Traditional Panettone with vanilla ice cream
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Festive Menu - 60 euro per person
Flying Lunch
Heart based menu
Potato dumplings
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with meat ragout and Pecorino cheese
Meatballs
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with tomatoes and fresh basil
Steamed broccoli
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Sea based menu
Musky octopus
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with potatoes and green peas
Black rice cake
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Steamed broccoli
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Plant based menu
Orecchiette pasta
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with turnip tops
Three kinds of vegan croquettes
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Arugula salad
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with cherry tomatoes and hazelnuts
Flying Lunch| Euro 18
Menu includes water (cl. 500), 1 glass of house wine or soft drink & coffee
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Price indicated per person, not subject to discounts. € 2.00 - Service charge (not subject to discounts), kids up to 12 years are exempt
Pokè
Choose your base:
Basmati Rice
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Wholegrain Red Rice
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Quinoa
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Toppings
Earth Based
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Teriyaki chicken, roasted pineapple with cinnamon, edamame, red radish, roasted capsicums, cherry tomatoes, sesame oil, toasted cashew nuts
Sea Based
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Steamed salmon marinated in herbs, avocado, carrots, black olives, grilled zucchini, bok choy, sesame oil, black sesame seeds
Plant Based
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Smoked tofu, beetroot, edamame, pink grapefruit, mango, cucumber, sesame oil, white sesame seeds
Sauce
Soy Sauce
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Goji Berries
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Fresh Ginger
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Chives
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Fresh Chili
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Price
16 euro per person
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Lunch Menu
Starters
Mozzarella cheese
- 16
with a heart of fresh cream, served with fennel, apple and radish salad with crunchy pumpkin seeds
Buffalo Mozzarella cheese
- 14
with fresh tomatoes and basil
Ham and Cheese Board (x 2 pax)
- 25
Parma ham, air-dried beef from Valtellina, Tuscan lard, salami, Piedmont Toma, Castelmagno & Gorgonzola cheese, with honey, nuts and rosemary focaccia
First Courses
Carbonara
- 13
Hard wheat spaghetti, bacon, cured sheep milk cheese and egg yolk
Pumpkin from Mantova and ginger veloutè
- 12
Risotto with saffron and Parmesan cheese
- 14
Mixed vegetable soup
- 12
with fresh basil
Hard wheat spaghetti
- 13
with cherry tomato, tomato sauce & fresh basil
Salads
Caesar Salad
- 14
Romaine lettuce, bread croutons, shaved Parmesan cheese, grilled chicken breast, bacon & Caesar dressing
Greek Salad
- 14
Romaine lettuce, cucumber, tomato, capsicum, onion, black olives and Greek Feta cheese
Main Courses
Veal chop in crispy-flaked breadcrumb
- 30
Beef sirloin steak
- 24
Salmon fillet
- 22
Spring chicken
- 24
Roast potatoes
- 7
Selection of grilled or steamed vegetables
- 7
Dessert
Tiramisù
- 13
Three chocolate mousse
- 13
Selection of our Artisan' ice cream
- 13
Mosaic of sliced seasonal sliced fresh fruit
- 13
Dinner Menu
Appetizers
Rabbit loin
- 16
with green olives tapenade and tomatoes confit
Pan-fried scallops with edamame, "red soil" & Nori seaweed
- 16
Mozzarella cheese with a heart of fresh cream
- 16
served with fennel, apple and radish salad with crunchy pumpkin seeds
Steamed codfish
- 16
with cherry tomato sauce, black olives, oregano and basil
Buffalo Mozzarella cheese
- 14
with fresh tomatoes and basil
Cheese and ham board (x2 pax)
- 25
Parma ham, air-dried beef from Valtellina, Tuscan lard, salami,Piedmont Toma, Castelmagno & Gorgonzola cheese, with honey, fruit compote, rosemary focaccia
First Course
Carbonara
- 13
Hard wheat spaghetti, bacon, cured sheep milk cheese and egg yolk
Spaghetti Pomodoro
- 13
Hard wheat spaghetti with cherry tomato, tomato sauce & fresh basil
Penne all'arrabbiata
- 13
Hard wheat penne pasta in spicy tomato sauce with a hint of garlic
Tagliatelle
- 13
with beef ragout & tomato sauce
Risotto
- 14
with saffron and Parmesan cheese
Chef First Course
Handmade egg pasta
- 16
filled with prawns from Sanremo and Burrata, on a bed of a creamy leek, zucchini & turmeric puree
Tortelloni egg pasta
- 16
filled with chestnuts, demi-glace, Castelmagno cheese fondue & toasted hazelnuts
Spaghetti
- 14
with baby calamari & umbrina, cherry tomatoes and fresh basil
Spelt
- 14
with a creamy onion and yogurt sauce topped with crunchy leek and caramelized onion
Porcini mushrooms Risotto
- 15
with black truffle and shaved Castelmagno cheese
Soup
Pumpkin from Mantova and ginger veloutè
- 12
Sapori dell'orto
- 12
Mixed vegetable soup with fresh basil
Salad
Caesar Salad
- 14
Romaine lettuce, bread croutons, Parmesan cheese, Grilled chicken breast, bacon, anchovy fillets & Caesar dressing
Greek salad
- 14
Romaine lettuce, cucumber, tomato, capsicum, onion, black olives and Greek Feta cheese
Avocado salad
- 14
Mixed lettuce, avocado, cherry tomatoes, grated carrots, grilled zucchini and walnuts
Garden salad
- 14
Arugula & mâche with roasted pumpkin from Mantova, Raisin, cashew nuts, toasted quinoa and Taleggio cheese
Traditional Main Courses
Veal chop in crispy-flaked breadcrumb
- 30
From the grill
Salmon fillet
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Beef sirloin steak
- 24
Spring chicken
- 24
Chef' signature main courses
Beef tenderloin
- 30
with Porcini, Portobello & Finferli mushrooms and potatoes chateau
Iberico pork Presa
- 28
with cocoa beans and orange sauce
Lamb shanks Tagine
- 26
with Mediterranean couscous with sautéed vegetables, chickpeas and raisin
Baked red snapper
- 26
with olives crumble, tomatoes coulis and crunchy celery on potatoes cake
Sides
Roast potatoes
- 7
Selection of grilled or steamed vegetables
- 7
Cheeses
Cheese tasting selection accompanied with honey and fruit
- 14
Grana Padano, Taleggio, Gorgonzola e Castelmagno
Dessert
Mascarpone cream layered
- 13
With Espresso coffee soaked lady finger biscuit chocolate dust
Pie filled with sweet Ricotta cheese and wild berries
- 13
Lemon cake
- 13
with papaya curd and caramelized chili
Three chocolate mousse
- 13
Mosaic of sliced seasonal sliced fresh fruit
- 13
Selection of our Artisan' ice cream
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