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STARTERS

Chianina I.G.P. beef tartare in a philo pastry basket, home made mayonnaise and fresh truffle   20

Milk bread roll, foie gras escalope and caramelized apple   22

Beef tataki, chickpeas hummus and onions in vermentino tempura   18

Our selection of cold cuts and cheeses   20

Stuffed salt baked potatos with wild musherooms and Reblochon  fondue  18

Steamed squid salad, artichokes and eggs mullet roe   20

Fried anchovies , fresh goat cheese and Guidalberto’s tasting onions   18

      

      

FIRST COURSES

 

Ricotta and spinach “gnudi”, I.G.P chianina ragù  and Tête de Moine cheese   16

Whole wheat fettuccine with duck sauce, smoked breast and coffee  20

Spaghetti “Chitarrine“ breton salted butter and fresh truffle   26

Onion soup with gratinated “caciotta” cheese    16

Squid ink “chitarrine” with anchovies and butter, spinach pesto and pecorino cheese   20

Potatos gnocchi, morel mushrooms and sea urchin pulp  25

MAIN COURSES

Honey glazed pigeon, fermented garlic and smashed potatoes with fresh truffle   32

Picanha manzetta beef with potatoes rösti,oysrer sauce, cardoncelli mushrroms and spring onions   26

Beef fillet with port wine, spinach and almonds   32

Catch of the day, cannellini bean cream and fried leeks   28

Cuttlefish inzimino, purple potatoes and crispy chorizo   25

   

Our selection of beef steaks available à la carte served with potatoes

Click here for Steak Menu

All fresh pastas are bronze-drawn and of our own production, some of them prepared with wholemeal flours and others with stone-ground organic flours.
Cover charge… 3