VEGETARIAN & VEGAN 

Parmigiana aubergines millefoglie
Gnocchi with porcini mushrooms and parmesan cream
Potatoes gateau with fontina cheese on a Jerusalem artichoke cream
Handmade cavatelli with black cabbage, basil pesto, creamy ricotta and datterino tomatoes
Handmade tortelloni stuffed with ricotta cheese in a black truffle sauce and parmesan cream
Couscous with asparagus, garden vegetables and saffron (vegan)
Portobello mushrooms stuffed with courgettes (vegan)
Quinoa & avocado salad with datterino tomatoes, taggiasche olives and chicory (vegan)

FISH

Risotto in a light cherry tomato sauce with red prawns, mussels, calamari and clams
Handmade gnocchi with prawns in a courgettes crust
Salmon & radicchio with saffron and orange mash potato
Octopus and potatoes on a basil cream, with datterino tomatoes
Couscous salad with lobster, datterino tomatoes, lime and almonds
Sea bass in a mascarpone cream with kiwi and pomegranate
Prawns and mango salad with red chicory, maio, dill dressing and croutons

MEAT

Beef fillet tartare, mustard, fried capers, caramelised red onions and rocket
Handmade strozzapreti pasta in a slow cooked boar ragu’ with a touch of orange zest and pecorino cheese
Lasagna “alla bolognese”: handmade pasta, meat ragù, béchamel and mozzarella
Spicy caramelised pork with saffron mash potatoes
Handmade strozzapreti with Italian sausage, porcini mushrooms and black truffle cream
Beef carpaccio, datterino tomatoes, parmesan, rocket and truffle oil

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