The Menu

• Starters
• First Courses
• Second Courses
• Side Dishes
• Desserts

Starters

• Fried zucchini blossom with cheese and anchovies
• Fried codfish with peppers cream
• Buffalo mozzarella
• Fried artichoke
• Stewed artichoke with pecorino cream
• Pumpkin pie with smooked cheese and chives
• Burrata cheese, crunchy bread and grilled tomatoes
• Raw ham
• Caprese salad
• Salmon tartare with guacamole sauce
• Tuna tartare
• Octopus with basil pesto and julienne of potatoes
• Mixed raw fish

First Courses

• Pasta with pork cheek, cheese and tomato sauce
• Pasta with pork cheek and cheese
• Pasta with cheese and pepper
• Pasta with pork cheek, cheese and eggs
• Ravioli with ricotta and spinach
• Tagliatelle with Bolognese sauce
• Lasagna with veal white ragout
• Fettuccine with artichokes
• Spaghetti with clams
• Pasta tuna olives and capers
• Long pasta with porcini mushrooms

Second Courses

• Eggplant parmigiana
• Sliced chicken with scapece zucchini cream
• Veal escalope with lemon
• Slices of veal with ham and sage
• Roman style oxtail
• Salmon fillet with broccoli
• Lamb ribs with roasted potatoes and rosemary
• Sea Bass fillet with lime & thyme and spinach
• Pistachio crusted tuna tataki with aubergine cream
• Sliced beefcut with roasted potatoes
• Grilled Danish beef fillet

Side Dishes

• Roasted potatoes
• Green or mixed salad
• Seasonal vegetables

Desserts

• Icecream (cream or lemon)
• Crème Brùlée
• Tiramisù
• Pistachio parfait with raspberry cream
• Chocolate cake