Anchovies, ricotta cheese and confit tomatoes
Podolica beef tartare with tuna sauce
“Passatelli” with white lamb ragù canestrato cheese cream and crusco pepper
Veal tenderness, pumpkin cream and aglianico wine sauce
Eggnog and coffee icecream
Wine pairing
The chosen menu is for the whole table
Carpaccio di branzino con rapa rossa e bufala
Pizzaiola style codfish
“Cubettini” pasta, beens, guanciale and mussels
Risotto with black olives cream, blue cheese sauce, apple mustard and crusco pepper
Faraona, gel di peperoni e salsa gravy
Cremoso all’aglio nero e gelato alla nocciola
Wine pairing
The chosen menu is for the whole table
Tasting of seven modern cuisine courses selected by the chef
Wine pairing
The chosen menu is for the whole table
| FRANCIACORTA BRUT – Enrico Gatti |
10 € |
| CHAMPAGNE BRUT RESÉRVE – Petit Vallèe |
15 € |
| GIN TONIC – 1000LIRE Gin e Cortese Tonic |
8 € |
| NEGRONI (campari, gin, vermouth) |
10 € |
| COSMOPOLITAN (vodka, cointreau, cranberry juice) |
10 € |
| Water San Pellegrino/Panna (sparkling/still) |
4 € |
| Water Filette (slight sparkling) |
5 € |
| Acqua Perrier (France) |
7 € |
| Water Voss (Norway) |
12 € |
| Wine by the glass |
10 € |
| Beer Brewnerd |
8/18 € |
| Liquors |
4 € |
| Distillates |
8 € |
| Distillates “premium” |
18 € |
| Coffee "Illy" |
2 € |
| The/Teas |
3 € |
| Coke/Fanta |
4 € |
English 
Italian