Lunch & Dinner

Starters

Raw Seafood — €38

Tasting of crustaceans, fish, and mollusks.

Meat Tartare — €18

Fassona beef tartare with crispy chicory salad, toasted garlic bread bites, and a selection of Giuseppe Giusti vinegars.

Egg — €18

Wild herb flan with pecorino romano cheese sauce and caramelized chestnuts. (Vegetarian)

Octopus — €20

Octopus tentacle with broad bean purée, confit tomato, and black olive powder.

Cuttlefish and Shrimps — €20

Indian Ocean cuttlefish and Mozambique red shrimp sautéed on broccoli cream with crispy bacon and squid ink oil.

Duck — €18

Duck roast beef on raw radish salad with Groppello wine reduction, pine nuts, and capers.

First Courses

Lake Carbonara — €18

“Gerardo di Nola” spaghetti with fennel liaison and smoked trout julienne.

Risotto — €23

Pumpkin risotto with Treviso radicchio sautéed in Groppello wine and Gorgonzola cheese quenelle. (Vegetarian)

Homemade Raviolo — €25

Whole wheat ravioli filled with salmon and prawns, served with dried tomato and fried leek.

Tagliatella — €25

Tagliatelle with porcini mushrooms and Umbrian black truffle. (Vegetarian)

Pumpkin Gnocchi — €23

Pumpkin and ginger gnocchi sautéed in butter and sage on black cabbage cream with crispy bacon.

Spaghetti alla Chitarra — €25

Spaghetti with clams on turnip-top cream and fried anchovy bread.

Second Courses

The Boar — €26

Boar cheek braised in Valpolicella wine with sweet potato purée.

The Beef — €32

Grilled Black Angus fillet (approx. 250g) on brioche bread with grilled radicchio and sautéed seasonal vegetables.

The Lamb — €29

Pan-seared lamb loin (250g) with black garlic sauce, berries, and potatoes with butter and sage.

Mixed Seafood Grill — €38

Mixed seafood grill with crustaceans, mollusks, and fish.

The Shrimps — €25

Shrimp tails wrapped in kataifi pastry with vegetable caponata and sweet-and-sour sauce.

The Soy — €20

Soy steak with raw fennel and orange salad topped with soy-roasted sunflower seeds. (Vegan)

Tasting Menu — Meat

(€60 per person)

Duck

Duck roast beef on raw radish salad with Groppello wine reduction, pine nuts, and capers.

Pumpkin Gnocchi

Pumpkin and ginger gnocchi sautéed in butter and sage on black cabbage cream with crispy bacon.

Lamb

Pan-seared lamb loin with black garlic sauce, berries, and potatoes with butter and sage.

Sicilian Cannolo

Deconstructed Sicilian cannolo dessert.

Tasting Menu — Seafood

(€60 per person)

Octopus

Octopus tentacle with broad bean purée, confit tomato, and black olive powder.

Lake Carbonara

“Gerardo di Nola” spaghetti with fennel liaison and smoked trout julienne.

Shrimps

Shrimp tails in kataifi pastry with vegetable caponata and sweet-and-sour sauce.

Sorbet