Appetizers
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CHICKEN
salad with green apple, red chicory, fresh spring onion and sultanas€ 14
CHICKEN -
TUNA FISH PROSCIUTTO
smoked, accompanied by a grape salad dressed with extra virgin olive oil€ 18
TUNA FISH PROSCIUTTO -
BISON
carpaccio, dressed with creamed smoked, thyme flavoured aubergines and red Tropea onion rings€ 19
BISON -
FREE-RANGE EGG
poached, with a parmesan eggnog and fresh seasonal truffles€ 15
FREE-RANGE EGG -
“SAN VENANZANO” SADDLE
accompanied by toasted bread and fresh seasonal fruit€ 14
“SAN VENANZANO” SADDLE -
HUMMUS OF CHICKPEAS
of Spello with a hint of lemon-balm, accompanied by a raw vegetable medley€ 13
HUMMUS OF CHICKPEAS
First Courses
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TAGLIOLINO
egg pasta, with basil pesto, voracious clams and toasted almonds€ 18
TAGLIOLINO -
GNOCCHI
made with Colfiorito red potatoes, served in a ragù of Prussian beef and the chopped pulp of fresh tomatoes€ 16
GNOCCHI -
TAGLIATELLA
warm pasta, with datterini tomatoes, basil, taggiasche olives and 24-month grana cheese€ 16
TAGLIATELLA -
RAVIOLI
with buffalo ricotta filling, seasoned with cherry-tomato and aromatic herb confit and a grating of fresh seasonal truffles€ 18
RAVIOLI -
STRINGOZZI
home-made pasta at goose sauce and cocoa beans€ 18
STRINGOZZI -
WARM CREAM
of tomatoes and carots, with a fresh spring onion flavour, served with raw celery stalks€ 14
WARM CREAM
Main Courses
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AUBERGINES
in a parmesan of courgettes, tomatoes, smoked provola cheese and basil€ 18
AUBERGINES -
PORK
loin, served with mixed salad leaves, lemon and grain mustard sauce, parsley and sun-dried cherry tomatoes€ 20
PORK -
PIGEON
cooked at low temperature, served with a fruity ginger chutney€ 26
PIGEON -
LAMB
rack in pistachio crust with a salad of pickled courgettes€ 24
LAMB -
RABBIT
fillet, with roasted peppers and taggiasca olives€ 20
RABBIT -
PRUSSIAN BEEF
rump steak, with extra virgin olive oil, salt and fresh seasonal truffles€ 24
PRUSSIAN BEEF -
PRAWNS
tartare with avocado, Yuzu sauce and black sesame€ 20
PRAWNS
Desserts
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THE PINEAPPLE
like a “Pina Colada”, tartare marinated in Barbados rum, with a coconut sorbet€ 10
THE PINEAPPLE -
THE CHOCOLATE
dark “Valrhona” iced chopsticks, with an elderberry compote and sugar-coated hazelnuts€ 12
THE CHOCOLATE -
THE SORBET
of the day, prepared exclusively with fresh fruit blended in the ice cream maker€ 10
THE SORBET -
THE PEACH
warm, with macaroons, crème caramel ice cream and a lemon verbena biscuit€ 10
THE PEACH -
THE LEMON
a soft lemon sweet, with lemon curd meringue and a chantilly cream with a hint of Gin 43 12€ 10
THE LEMON -
THE YOGURT
mousse, with an almond and raspberry crumble and a “Domori” white chocolate namelaka€ 10
THE YOGURT
Regional Menù
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Welcome to the Chef
Welcome to the Chef -
PUFF PASTRY PIE, filled with creamed smoked aubergines and red Tropea onions
PUFF PASTRY PIE, filled with creamed smoked aubergines and red Tropea onions -
TARTARE of knife-beaten beef fillet, served with Digion grain mustard
TARTARE of knife-beaten beef fillet, served with Digion grain mustard -
STRINGOZZI, home-made pasta, with fresh seasonal truffles
STRINGOZZI, home-made pasta, with fresh seasonal truffles -
PRUSSIAN BEEF, rump steak, dressed with extra virgin olive oil, salt and fresh truffles
PRUSSIAN BEEF, rump steak, dressed with extra virgin olive oil, salt and fresh truffles -
CARAMELIZED FIGS, stuffed with iced cream and almond crumble
€ 60
CARAMELIZED FIGS, stuffed with iced cream and almond crumble