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Fig and goats’ cheese salad with a balsamic reduction
Avocado salad with baby spinach, Belgium endive, tomato and crispy bacon
White crabmeat cocktail with avocado and iced gazpacho
Baked courgette flowers filled with ricotta cheese and a zucchini flan
Seared scallops with wilted spinach, beetroot and a passion fruit sauce
Carpaccio of organic salmon with a grapefruit and orange salad
Carpaccio of veal with a minted tuna sauce
Mature Tuscan ham with melon
Bresaola of venison with buffalo mozzarella, artichokes and a lemon sauce
Wild mushroom risotto with pumpkin and summer truffles
Potato gnocchi with cherry tomatoes, broad beans and salted ricotta
Pappagallo’s spaghetti with fresh lobster, and a tomato and basil sauce
Tagliolini with crabmeat, cherry tomatoes, rocket leaves and chilli
Half-moon pasta filled with sea bream and prawns, with clams and asparagus
Duck cannelloni with a chick pea velouté
Ravioli filled with lamb in butter and sage sauce, with pan-fried sweetbreads
Ravioli filled with pears and cheese in a poppy seed and beetroot sauce
Steamed cod steak with a pepper velouté and crispy vegetables
Pan-fried tuna steak in a sesame seed crust with shredded vegetables
Pan-fried fillet of wild sea bass with spinach, couscous and a Jerusalem artichoke sauce
Monkfish with a cannellini bean sauce, sea asparagus and grilled king prawns
Slow cooked neck of pork with violet potatoes and a purée of pears
Fillet of beef with celeriac puree, foie gras and summer truffles
Roasted cannon of lamb in an aromatic herb crust with minted peppers and a potato croquette
Medallion of rabbit with braised fennel, in a liquorice sauce
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