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Chef di Cucina: Andrea Giacomoni


Antipasti Caldi

CALAMARI DORATI 13.50
Golden fried calamari

POLIPO ALLA GRIGLIA 14.50
Grilled octopus with potatoes, fava beans and roasted red peppers in a basil dressing

SCAMORZA AFFUMICATA, POLENTA ALLA PIASTRA E FUNGHI DI STAGIONE 13.50
Smoked scamorza cheese, corn polenta and mixed mushrooms


Antipasti Freddi

SARDE EN SAOR E POLENTA BIANCA 13.50
Fresh sardines marinated in vinegar, olive oil, pine nuts and raisins served over white polenta.

PIATTO DI SALUMI ED INSALATA DI RINFORZO 16.00
Italian cold cuts served with homemade pickled vegetables.

MOZZARELLA DI BUFALA, PROSCIUTTO, POMODORO E BASILICO 14.50
Buffalo mozzarella bocconcini with prosciutto San Danielle, fresh tomato salad and basil.

CARPACCIO DI TONNO, SEDANO RAPA E TARTUFO NERO ESTIVO 16.00
Tuna carpaccio, served with celery root and black summer truffle.

CARCIOFI, ZUCCHINE, MELANZANE E POMODORO SOTT'OLIO 13.50
Artichokes, zucchini, eggplant and tomatoes in olive oil with
robiola cheese and white balsamic vinegar dressing


Le Insalate

INSALATA RICCIA CON AVOCADO E CUORI DI PALMA 11.50
Frisse salad with avocado, cucumbers, hearts of palm, cherry tomatoes and feta cheese.

INSALATA DULCAMARA 9.00
Endive, arugula and radicchio salad with balsamic dressing.

INSALATA MISTA IN CESTINO DI PARMIGIANO 12.00
Mesculin lettuce, cherry tomatoes served in a parmesan cheese basket.

RUCOLA, NOCCIOLE, GORGONZOLA E PERA 11.00
Arugula, hazelnuts, gorgonzola and caramelized pears.

INSALATA DI RAPE 12.00
Red beets, golden beets, turnips and goat cheese.

AVOCADO E CARCIOFINI 14.00
Avocado and baby artichokes with shaved parmesan cheese in an olive oil lemon dressing.


Paste

FUSILLI ALLA SICILIANA 17.00
Pasta with eggplant, fresh tomatoes and mozzarella cheese.

PAPPARDELLE AL SUGO DI ANATRA 20.00
Wide tagliatelle with duck ragout.

FETTUCCINE ALLA BOLOGNESE 19.75
Home made pasta with beef ragout sauce.

TAGLIOLINI FUNGHI E SPECK 21.00
Pasta with porcini mushrooms and imported smoked prosciutto.

GARGANELLI AI FRUTTI DI MARE 21.00
Hand rolled pasta with seafood sauce.

PACCHERI ALL'ASTICE 21.00
Large rigatoni in a brandy bisque lobster sauce.

LASAGNA ALL'EMILIANA 19.00
Traditional lasagna.

LINGUINE ALLE VONGOLE VERACI 18.75
Pasta with baby clams in a garlic, white wine and olive oil sauce.

CHITARRUCCI AL POMODORO FRESCO E BASILICO 16.00
Home made spaghetti with fresh tomato sauce and basil.

TRECCE DI GRAGNANO ALLA GENOVESE 21.00
Spiral shaped special grain pasta with veal onion ragout.

TORTELLONI DI RICOTTA E SPINACI AL BURRO E SALVIA 21.00
Spinach and ricotta tortelloni in a butter sage sauce.

RISOTTO AI PORCINI 23.00
Porcini mushroom risotto.


I Pesci

GUAZZETTO DI PESCE 29.00
Mussels, clams, calamari, shrimp, scallops and a fish of the day in a light tomato
garlic broth, served with croutons.

BISTECCA DI TONNO ALLA GRIGLIA 26.50
Grilled tuna steak served with fennel, oven dried cherry tomatoes and black olives.

DENTICE CON CROSTA DI POLENTA 28.50
Corn-flour crusted Red Snapper filet served with fried zucchini and eggplant.

ORATA AL FORNO 27.00
Oven baked Mediterranean Sea-brim.


Le Carni

BISTECCA ALLA PIASTRA CON RATATUILLE AL FORNO. 32.00
Grilled Sirloin steak served with ratatouille.

BATTUTA DI VITELLO ALLA MILANESE. 26.50
Classic veal cutlet topped with arugula, tomatoes and red onion salad.

COSTICINE DI BUE AL BALSAMICO. 29.00
Beef short ribs slow braised in aged balsamic vinegar served with mashed potatoes.

DADOLATA DI POLLO AL VINO BIANCO. 23.00
Diced chicken breast sautéed in white wine reduction, served with sautéed spinach,
sun dried tomatoes and white asparagus.

COSTELETTA DI MAIALE GRIGLIATA, CON PANCETTA E CIPOLLINE. 25.00
Grilled pork chop with crispy bacon pearl onions and scallions served with broccoli
rabe and balsamic reduction.

FRICASSEA D'AGNELLO CON CARCIOFI E PATATE. 25.00
Lamb shoulder stew with artichokes and potatoes

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