starters

Codfish “bugnole”
buttered in beer batter and melon
14,oo

Egg, bread, pecorino cheese
and artichokes
14,oo

Red prawns, burrata cheese
and mixed salad leaves
18,oo

Artichokes salad with botargo
14,oo

First courses

Home made fettuccine with grouper ragu
14,oo

Seafood risotto
2o,oo

The drunk “carbonara”
18,oo

“Rigatoni” with broccoli, candied lemon and pecorino cheese
14,oo

“Pappardella” with Guinea fowl ragout in its own sauce
2o,oo

 

soups

Black beans soup, sour cream and roasted octopus
12,oo

Broad beans puree with shells
14,oo

Main  courses

Pork shank 36h
24,oo

Grilled Vaca vieja fillet
26,oo

Red tuna, cannellini beans and onions
28,oo

Cotelèt a la milanès
28,oo

Smoked duck breast with artichokes chips and spicy chicory
26,oo

Codfish with turnip tops
24,oo

Veal kidney with potatoes and green sauce
24,oo

 

slide dishes

Sautéed chicory
5,oo

Endive sprouts with anchovies sauce
8,oo

Artichokes salad
7,oo

Sautéed cauliflowers
7,oo

Dessert

 

L a c a p r e s e
(chocolate cake)
8,00

I l t i r a m i s u d i a l f r e s c o
(al fresco’s tiramisu)
8,00

L o s t r u d e l d i m e l e
(apple strudel)
8,00

Saturday and Sunday Lunch

On Saturday and Sunday for lunch we offer a special menu, always different. 

A special way to share the pleasure of being together.