antipasti

Antipasto Savore lobster and asparagus salad with blood orange vinaigrette				18
Seppioline grilled cuttlefish with chickpea puree and foccacina al rosmarino				15
Insalata di Mare seafood salad with tomato and arugula				15
Tonno trio of big eye tuna: carpaccio, tartar and grilled				16
Asparagi grilled white asparagus with sformatino alla robiola and balsamic				15
Carciofi artichokes stuffed with veal and served with beets salad				15
Agnello loin of lamb in black pepper crust with braised kale and beans				15
Quaglia roasted quail with apples and walnuts				15
Prosciutto san danielle, parma and speck				16

pasta

Agnolotti filled with tuscan style beef stew, tossed with sage and red wine				16
Pappardelle with porcini mushroom sauce and melted pecorino cheese				19
Gnocchi ricotta cheese dumplings with spinach and veal reduction				16
Garganelli with sausage, green peas and marijoram				15
Tris di Pasta vegetarian trio: cavatelli, tonnarelli and trofie				16
Tagliolini with shredded asparagus and yellow tomato sauce				16
Ripieni cannelloni, gnocchi and ravioli				16
Risotto with langostine and saffron				24

secondi piatti

Sogliola roasted dover sole with lemon, rosemary and sea salt				39
Tonno pan - seared tuna with mussel stew, potato, leeks and thyme				29
Grigliata di Pesce grilled shrimp, lobster, octopus and cuttlefish				31
Branzino roasted sea bass with spinach, peas and bay scallops				27
Anatra semi boneless roasted duck with winter vegetables				29
Manzo beef medallions with porcini sauce, potato, string beans and spinach				29
Agnello lamb chops with roasted fennel, tomato and baby eggplant				31

insalate & zuppe

Mista organic mesclun with seasonal vegetables				12
Mozzarella buffalo mozzarella with yellow and red tomatoes				18
Tiepida warm frisee with prosciutto crudo and red wine vinaigrette				14
Belga endive, pears, walnuts and gorgonzola				12
Minestra bean soup with barley, rosemary and garlic pesto				14
Caciucco di Ceci chickpea soup with anchovies and swiss chard				14