à la carte menu

à la carte menu

Appetizer
Octopus carpaccio in Mediterranean recipe 11,00
Smoked swordfish 11,00
Parma’s raw ham 8,50
Veal Piedmontese way whit tuna sauce 11,00
Burrata(mozzarella filled with cream), tomato and basil 9,00
Game salami with vinegar vegetables 11,00
Start
Vegetable soup 8,00
Onion’s soup 8,00
Tagliatelle with nettles 8,00
Wide noodles with sauce of wild game meat 12,00
Risotto with Barolo wine 12,50
Potato Gnocchi with scallops 15,00
Spaghetti with whole wheat flour with sauce fish and shellfish 15,00
Tagliatelle hit crabmeat sauce 15,00
Fish dishes
Mullet in orange sauce 14,00
Jerusalem artichoke puree served with seared scallops 16,50
Slice of  grilled swordfish 16,50
Main Course of meat
Beef fillet  Rossini with foie gras 22,00
Grilled sirloin of Canadian bison 25,00
Grilled Loin of Deer 18,00
Cut of veal with rocket 15,00
Rib of beef grilled 22,00
Fillet of beef with green pepper o blue cheese 18,00
Side dishes
Mixed salad 4,00
Grilled seasone vegetable 4,50
Roast potatoes 4,00
Garden of winter vegetable in extra virgin olive oil 4,00
Dessert
Our desserts trolley 5,00
Seasonal fruit 4,50
Ice cream 4,00

2,00
Illy Coffee