Tomato sauce, mozzarella, *sfilacci di cavallo, rocket, **Grana Padano flakes. * Frayed dried horse meat typical from Padua in Veneto Region. ** Cow’s milk cheese used for grating, similar to Parmigiano Reggiano.
Tomato sauce, mozzarella, mushrooms, cooked ham, olives, asparagus,
Tomato sauce, mozzarella, *radicchio, **Gorgonzola, ***lardo di colonnata. *Red chicory. **Italian cow’s milk blue cheese. ***Type of salumi made by curing strips of fatback with rosemary and other herbs and spices from Tuscan Region.
Buffalo mozzarella served with tomatoes and basil.
Culatello, Pancetta al pepe nero, Lardo di colonnata, Giardiniera
*Culatello, black pepper bacon, **lardo di colonnata, mixed pickled vegetables. *Refined variety of salami from Parma Province.**Type of salumi made by curing strips of fatback with rosemary and other herbs and spices from Tuscan Region.
Ricotta fresca, Burrata e pomodorini essicati all'olio
*Ricotta, **Burrata and sun-dried cherry tomatoes with oil. *Soft cheese.**Typical Southern Italian soft cheese filled with butter.
Tris di mare
Smoked salmon, Seafood salad and Shrimps served in pink sauce.
Crosta di pane
Bread made with pizza dough with carpaccio of Swordfish, Tuna and smoked salmon.
Insalata di mare
Seafood salad: Octopus, cuttlefish, shrimps, celery, olives and salad.
Riso basmati julienne
Basmati rice served with zucchini and *Philadelphia. *Cream cheese.
Basmati rice served with vegetables *Julienne and king prawn tails. * Culinary Knife cut.
Bigoli dello chef
*Bigoli served with sausages, porcini mushrooms, **radicchio, double cream. *Typical pasta from Veneto Region similar to spaghetti.**Red chicory.
Bigoli mantecati al Baccalà
*Whipped Bigoli served with salted codfish. *Typical pasta from Veneto Region similar to spaghetti.
Ravioli di Branzino
Filled sea bass Ravioli scented by citrus with sautéed cherry tomatoes.
*Gnocchi served with pears, **walnuts and gorgonzola. *Typical Italian potato dumplings.**Italian cow’s milk blue cheese.
*Penne served with **Brié fondue and ***Speck ham. *Type of pasta.**Soft cow’s cheese from French.***Dry cured, lightly smoked ham, produced in South Tyrol, northern Italy.
* They can be also served with ragù (sauce of minced meat, tomato, and onion) or with tomato sauce, or with a sage butter sauce.
Typical dish from Vicenza Province made from dried salt-cured cod served with *polenta. *Dish made from maize flour cooked in salted water.
Filetto di Angus
Angus fillet served with green pepper and potatoes croquettes.
Duetto di pesce
Sea bass fillet served with prawn and roasted potatoes.
300 gr of *Chianina Hamburgher served with baked jacked potatoes. *Chianina is an Italian breed of cattle. It’s one of the oldest breeds of cattle, the Chianina originates in the area of the Valdichiana (Tuscany and Umbria).
Rosemary Rump steak slices served with sautéed potatoes.