MENU’

A MENU' CREATED TO BE SPECIAL

We find it difficult to define the concept of “ specialty” on a menu created to be special in itself.
So we will consider “Special” some dishes we consider our best result.

COUNTRY OURS D’OUVRE
A tasty mix of tastes where are melded in perfect equilibrium earth and sea tastes.

 

Cipolline al balsamico,salumi e sott’oli   Frittelle di baccalà  Insalatina di moscardini
Tomini piemontesi e lingua al verde   Zuppetta di polpo  Funghi porcini fritti

FIRST COURSES

Boeri a mixture of truffle, mush rooms and cheeses inside some oven grilled beignets
Three flavors tortellacci with grana cream
Parisian blown gnocchi

 

Funghi porcini freschi   Gnocchi soffiati alla parigina   Tortellacci ai tre sapori
Pasta fresca fatta in casa   Spaghetti alla Bottarga di Muggine

SECOND COURSES

The meat and vegetable triumph. A great selection of the best meat cuts with extremely fresh seasonal vegetables.

 

Trionfo di carne e verdure alla griglia   Funghi porcini nostrani   Porcetto sardo
Filetto all’aceto balsamico

CHEESES

Cheese mix with honey and sauces on the cart

 

Selezione di formaggi   Miele sardo

DESSERT

The “Fruttini” a lot of qualities of different fruits made into ice cream keeping their original tastes and garnished with sauces and creams.

 

Bönet    Fruttini gelato

Riduci/Espandi