starters

Codfish “bugnole”
buttered in beer batter
14,oo

“Pappa al pomodoro”
with squid salad
18,oo

Prawns with burrata cheese
& botargo oil
18,oo

Club sandwich as Ritz style
2o,oo

Mozzarella cheese, botargo
& carasau bread
18,oo

First courses

 

Spaghetti with sea urchin
2o,oo

Risotto with sour cream
& red prawns
2o,oo

“Amatriciana 1939”
14,oo

Fettuccine with anchovies,
zucchini blossom & tomatoes
14,oo

Potatoes gnocchi
with fish ragout
16,oo

Cold peas soup, sour cream
& calvisius caviar
18,oo

Main  courses

Pork shank 36h.
24,oo

Grilled Vaca vieja fillet
26,oo

Red tuna tataki, cannellini beans & onions
28,oo

 

Cotelèt a la milanès
28,oo

 

“Alla fornara” style veal hock
24,oo

 

Roasted octopus, lemon potatoes
& chimichurri
24,oo

Vignarola’s style roasted fish
26,oo

 

slide dishes

Sautéed chicory
5,oo

 

Sautéed cauliflowers
7,oo

 

L’orto di Manu (vegetable garden)
1o,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 a   t a g l i a t a   d i   f r u t t a
(fruit salad)
8,00

G e l a t o   d e l   g i o r n o
(ice-cream of the day)
8,00

I l   c a n n o l o   s e n z a   c a n n o l o
(ricotta cheese “cannolo”)
8,00

P a s t i e r a   n a p o l e t a n a
(ricotta cheese cake)
8,00

B a b à   c a r a m e l l a t o
a l l a   c r e m a   p a s t i c c e r a
(caramelized babà with cream & rhum)
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.