Dinner

STARTERS

MOZZARELLA BURRATA / 18,5
With caramelized figs, red wine reduction, arugula and slices of sourdough bread

BEEF CARPACCIO / 19
With shiitake mushrooms, caramelized onion, mushroom mayo, sourdough bread crumbs and amaranth sprouts

BEEF CHEEKS / 17
With eggplant bechamel, gnocchi Parisienne, hazelnuts and radish

WILD MUSHROOMS SAUTEED / 16
Goat cheese cream, espresso sabajon, parsley and aromatic herb oil

IBERICO SPARE RIBS / 21
Apple Korean bbq and kimchi

WHITE FISH CEVICHE / 18
With coriander, chili, mango, fennel and guacamole

ROASTED ASPARAGUS / 26
With onion cream, coconut milk, lemongrass, pistachio crumble and roasted coffee oil

CROAKER WITH WHITE BEAN CREAM

SALADS

Cherry tomatoes, carob croutons, pickled onion, caper leaves, mozzarella buffala, fresh basil, olives and cucumber / 15

Mixed salad with chicken in cereal crust, brown mushrooms, arugula, pecorino cheese, walnuts, celery and Caesar’s dressing / 16

Salad with cabbage, broccoli, pear, pancetta affumicata, caramelized nuts, poppy seeds and truffle honey / 14

Salad with lettuce, broccoli, shaved zucchinis, asparagus, avocado, caramelized hazelnuts and lemon-basil dressing / 15

CROAKER WITH WHITE BEAN CREAM

CONCHIGLIONI RIGATI

MAIN COURSE

Fish of the day with roasted in salt celeriac, mushroom duxelles, fennel root and celeriac broth (Price and availability may vary according the fish of the day)

Croaker with white bean cream, sauteed greens and lemongrass-ginger sauce / 32

Seabass served with tamarisk, roasted lime and yuzu / 29

Black Angus tagliata, served with arugula, cherry tomatoes and truffle pecorino / 31

Lamb shank braised with fregola sarda, ras ell hanout, caramelized chicory an pecorino / 25

Iberico neck with parsley root puree, homemade kimchi and aged balsamic glaze / 23

Free range chicken with roasted Jerusalem artichoke, potato cream and n’duja / 17

MOZZARELLA BURRATA

BEEF CUTS

CHESTNUT CRÈME PATISSERIE

Dinner

STARTERS

SALADS

PASTA

MAIN COURSE

BEEF CUTS

SIDES

DESSERTS

RESERVATIONS