Menù

Bruschetta with burrata and marinated Sicilian anchovies INGREDIENTI E ALLERGENI FARINA 0, CRUSCA, LIEVITO MADRE, OLIO EVO, LATTE DI BUFALA, ACCIUGHE DISSALATE MAR ADRIATICO, PREZZEMOLO, ACETO BIANCO, OLIO DI SEMI GIRASOLE BIO

Bruschetta with Lard of the Appennines, green apple and balsamic vinegar INGREDIENTI E ALLERGENI FARINA 0, CRUSCA, LIEVITO MADRE, OLIO EVO, LARDO STAGIONATO DELL'APPENNINO TOSCANO, RIDUZIONE ACETO BALSAMICO, MELE GOLDEN

Marinated fresh anchovies in citrus, withe wine and tropea onion INGREDIENTI E ALLERGENI ALICI FRESCHE ABBATTUTE, ACETO BIANCO, VINO BIANCO, SCORZA DI LIMONE BIO, PREZZEMOLO, CIPOLLA FRESCA DI TROPEA

King's pie made of crunchy puff pastry filled with spinach and grana padano cheese with zafferano cream with greek yogurt hummus INGREDIENTI E ALLERGENI FARINA 0, MAIZENA, OLIO EVO, SPINACI FRESCHI, FORMAGGIO STAGIONATO, CREMA DI LATTE, ZAFFERANO, CURCUMA, SALE, YOGURT GRECO

Roasted stuffed artichoke on parmigiano reggiano 24 months fondue

Aubergine parmigiana with mozzarella , confit tomatoes au gratin grana padano with light basil and pistachio pesto

Nebraska beef carpaccio with Barolo Testun cheese fondue, fresh cicoria and hazelnuts

Salame, lardo, pancetta cotta, prosciutto crudo stagionato, sbriciolona and pecorino

Cremant De Limoux Salazar Rosè Pinot Nero Natura Sauvignon Colli Orientali Del Friuli

Linguine with mussels, clams, octopus, cuttlefish, prawn, fresh tomatoes and basil

Lasagnette with milk cream and pistachios

Black cabbage porridge soup

Bolognese lasagnette with taleggio cheese

Pistoia maccheroni with lean veal ragù, grana padano and nutmeg

Pici with white rabbit ragù, vermentino, taggiasca olive, porcini mushrooms and pecorino

Franciacorta Brut Ferghettina Vin De France Large Soif (Chardonnay - Chenin Blanc) Pinot Nero Abbazia Di Novacella

''OUR CATALAN'' Fresh seasonal fruit and vegetables with prawns, octopus and steamed cuttlefish and lemon vinaigrette

Sesame toasted tuna tataki with fennel salad, orange, ginger and teriyaki sauce

Tasting of three fish dishes: Bruschetta with burrata and marinated sicilian anchovies; Stuffed swordfish toasted with pistachio on evo oil beans ; Sesame toasted tuna with fennel salad, orange, ginger and teriyaki sauce

Stuffed calamari toasted with almonds on herring purè

Baked cod with rosemary scent on chickpeas in evo oil

Great vegetarian dish: Fennel cream , ricotta, parmesan cheese and artichoke flan; baked seasonal vegetables; bruschetta burrata and pistachio

Lean veal tartare with grain mustard with fennel salad, aioli sauce and bread chips

''Chianti'' tuna with beans

Sliced beef sirloin with herbs and baked potatoes

Toasted veal cheek on truffle parmentier

Franciacorta Brut Ferghettina Salina Bianco Colosi Carminio Rosso Di Casalbosco

Seasonal mixed salad with carrots, fennel, tomatoes, prawns, squid and lemon vinaigrette

Misticanza di stagione con mele, noci e pecorino pistoiese

Cuore di pasta sablèe con ganache al cioccolato bianco, coulisse di lamponi e lamponi freschi

Apple and cinnamon cake with english cream

Brownies al cioccolato fondente con frutti rossi , farina di castagne , farina 00, su crema inglese

Malvasia Cantine Colosi Passito Siciliano Cantine Colosi