top of page

APERITIF

RAW FISH APERITIF     19,-

PEPPER TACO WITH AMBERJACK AND JAPANESE MAYO

TUNA TATAKI, YELLOW CURRY SAUCE

GALLIPOLI PURPLE SHRIMP, CORATINA OIL AND SALT FLAKE

SMOKED TUNA, HONEY MUSTARD

TERIYAKI OCTOPUS WITH FRESH SPINACH AND BLACK LIME

 

CURED MEATS AND CHEESES APERITIF    16,-

PEPPER CHIPS, CAPOCOLLO FROM GIANNELLI (cured meat factory) AND MARTINI JELLY

MORTADELLA BOLOGNA IGP AND MOZZARELLA FIOR DI LATTE 

CACIOTTA NERETINA (local cheese) 

CALZONE WITH SALALMI, STRACCIATELLA CHEESE AND HONEY MUSTARD

CACIOCAVALLO CHEESE CROUTON AND DRIED CHERRY TOMATOES

À LA CARTE

PEPPER TACO WITH AMBERJACK TARTARE AND JAPANESE MAYO        18,-

 

ALALUNGA TUNA TARTARE, BLACK GARLIC, CORATINA OIL, PEPPER AND SALT FLAKES 15,-

 

STEAM MONKFISH, WITH BLACK SESAME, BURNT CARROT AND SUMISO         14,-

TERIYAKI OCTOPUS WITH FRESH SPINACH AND BLACK LIME  15,-

ALALUNGA TUNA TATAKI, CRURRY SAUCE AND CAMPARI JELLY         16,-

 

DEER FILLET WITH BLUEBERRIES, MAYO, CARROT CHIPS AND MARINATED PUMPKIN        18,-

 

BEEF TARTARE, TOASTED HAZELNUTS, CAPER FRUIT AND HONEY MUSTARD         16,-

PORK BELLY, NORI SEAWEED, ROASTED CARROT AND TOMATO AND RED MISO DASHI     15,-

ARTICHOKE DRIPPING (sauces of red miso, black garlic, honey mustard, japanese mayo,)      15,-

 

CAULIFLOWER WITH BUTTER, CETARA ANCHOVY AND LEMON PULP       12,-

 

CARDONCELLO MUSHROOM BAKED WITH SALT AND LEEK CREAM         12,-

 

STEW PUMPKIN PUREE WITH SAGE AND TOASTED NORI SEAWEED POWDER        13,-

CALZONI

2 PIECES PER PORTION 

 

AMBERJACK SASHIMI, ARTICHOKE FROM COMMERCIAL FARM I CONTADINI AND JAPANESE MAYO        14,-

 

COOKED FIGS MUST CAPOCOLLO , DRIED CHERRY TOMATOES, STRACCIATELLA CHEESE  AND LEMON PEEL       12,-

 

TUNA SASHIMI, COOKED GRAPES MUST ONIONS AL MOSTO FROM COMMERICIAL FARM I CONTADINI

     AND BUFALA MOZZARELLA       14,-

 

MORTADELLA BOLOGNA IGP , CACIOTTA NERETINA AGRISTELLA AND HONEY MUSTARD       10,-

 

PUMPKIN CREAM, NORI SEAWEED, OLIVES  POWDER AND ASIAGO DOP        10,-

 

CARDONCELLO MUSHROOM AND 36 MONTH GRANA       14,-

CHOPPING BOARDS

CURED PORK AND CHEESES SELECTION        16,-

CHEESES SELECTION      12,-

CURED PORK SELECTION        14,-

 

BASED ON AVAILABILITY WILL BE SERVED

MORTADELLA DI BOLOGNA IGP

COOKED FIGS MUST CAPOCOLLO GIANNELLI 

AGED PORK FILLET

CULATTA STUCCATA AL NERO DI TROIA

ASIAGO DOP

CACIOTTA NOSTRANA (local cheese)

FRESH PECORINO SENESE 

36 MONTH GRANA PADANO

PARMIGIANO REGGIANO VACCHE ROSSE

bottom of page