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Toasted rustic bread served to your choice
Deep-fried mozzarella with a spicy tomato sauce
Charcoal grilled aubergines served with parma ham, mozzarella, cherry tomatoes and basil
Shitaki mushrooms sautéed with olive oil and garlic served with parmesan cheese and crispy bacon on a bed of crispy spinach
Fresh artichoke hearts sliced and mixed with red chicory lettuce, parmesan cheese and truffle olive oil
Fresh crab and mango salad | (this dish may contain shell fragments)
San Daniele parma ham with seasonal fruit
Carpaccio of fillet of beef served with rucola and parmesan cheese
Tuna carpaccio with thinly sliced fennel marinated in olive oil and lime
Charcoal grilled vegetables with subtle goat's cheese, lightly grilled
Wild boar prosciutto marinated in red wine served with dried pears drizzled with honey
Soup of the day
Thick bean soup with pasta
Traditional minestrone soup with pancetta
Seasonal wild mushrooms sautéed with white wine, garlic and herbs served with polenta
Mixed salamis served with small onions marinated in balsamic vinegar and whole-wheat bread
Flat noodles with venison ragout
Risotto cooked with wild mushrooms and wrapped in parma ham
Spaghetti with garlic, olive oil and chilli
Lasagne with a traditional meat sauce
Pasta quills sautéed with mushrooms, truffle oil and rucola
Thin noodles with a fresh crab sauce | (this dish may contain shell fragments)
Ravioli filled with ragout of veal served with tomato and basil
Fine noodles sautéed with prawns, courgettes and saffron
Home-made ravioli filled with seabass and basil in a butter sauce
Butterflied roast baby chicken with rosemary, chilli and cherry tomatoes
Calf's liver served as you like
Veal escalope in a light butter and lemon sauce
Veal chop in breadcrumbs topped with rucola and tomato
Lamb's kidneys sautéed with garlic, parsley, chilli and white wine served with polenta
Roasted rack of lamb served with a dijon mustard, red wine and herb sauce | (cooking time 25 minutes)
Parcels of veal, taleggio cheese and cherry tomatoes sautéed in white wine and marjoram
Thinly sliced forerib of beef with rucola marinated in olive oil and lemon
Deep-fried selected mixed fish
Pacific prawns butterflied and sautéed with ginger, garlic, white wine and chilli served on a bed of crispy spinach
Charcoal grilled scallops served on a bed of rocket
Baby octopus sautéed and served with fresh tomato, basil and polenta
Charcoal grilled sea bass
Charcoal grilled tranche of monkfish on a bed of red chicory lettuce marinated in olive oil and lemon
Knuckle of veal cooked slowly with celery, carrots, onions and white wine served with milanese rice
Eel baked with tomato, capers and black olives or simply grilled
Deep-fried courgettes
Fine green beans
Vegetables of the day
Fresh leaf spinach
Choice of roast, mashed or boiled potatoes
Selection of salads
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