Menu

Menu for printing (pdf): Complete (12 pages / 3 MB)

Antipasti

Insalatina Mista 55:-

Lettuce and tomato salad

Insalata Italia 78:-

Salad with tomato, red onion, pickled vegetables, croutons and pine-nuts

Bruschetta al Pomodoro 58:-

Garlic bread with fresh tomatoes, olive oil and basil

Crostino alla Napoletana 69:-

Toasted garlic bread with grilled peppers and mozzarella

Crostini Tricolori 78:-

Three crostini with truffle, duck liver pate’ and marinaded tomato

Antipasto di Salumi Nostrani 78:-

Italian cold-cuts with Caciotta cheese, artichokes olives and taralli

Carpaccio di Carne 80:-

Thinly sliced raw beef with parmesan cheese, wild mushrooms rocket salad and lime dressing

Tartara di Salmone 82:-

Tartar of smoked salmon, capers, prawns and lemon; served with rucola pesto

Saltata di Gamberoni, Cozze e Cape Sante 92:-

Scallops, clams and prawns with lime, parsley and artichokes

Prosciutto di San Daniele D.O.P. con Fichi Caramellati 85:-

Cured Friulan d.o.p. ham with balsamic figs and grissini

Pasta Fresca

Gnocchi alla Lombarda 135:-

Potato dumplings with pancetta, red wine, tomato and sliced beef

Rigatoni Pollo e Pesto 129:-

Pasta tubes with chickenbreast, pesto, diced tomato and cream

Tagliolini alla Siciliana 138:-

Thin ribbon noodles with swordfish, cherry tomatoes, capers, egg plant, olives and white wine

Fettuccine al Salmone 138:-

Thin ribbon noodles with smoked salmon, white wine sauce, marinaded tomatoes and rocket salad

Tagliatelle Tartufate 148:-

Pasta with fillet of veal, truffle, mushrooms, cream and cherry tomatoes

Panzerotti di Cernia col Fumé di Pesce e Crescione 148:-

Pasta filled with seabass, served with a creamy fish sauce, prawns and water cress

Casarecce del Buongustaio 141:-

Pasta with gorgonzola sauce, fillet of pork, courgette and pepper

Agnolotti ai Carciofi 134:-

Pasta filled with artichokes; served with parsley pesto, cream, vegetables and broccoli

Linguine ai Frutti di Mare 145:-

Thin ribbon noodles with prawns, white wine, parsley, tomato and shellfish

Secondi

Pesce del Giorno 185:-

Today´s fish, please ask

Pesce Spada con Aromi 180:-

Grilled swordfish with lemon, garlic, herbs, vegetables and a fresh potato sallad

Petto d’Anatra 196:-

Duck breast on tomato polenta with artichokes,
crema di balsamico and roasted pancetta

Portafoglio di Vitello al Marsala 240:-

Fillet of veal stuffed with parma ham and pecorino cheese in Marsala sauce.
Served with broccoli and boletus mushroom risotto.

Noce d’Agnello in Crosta 220:-

Herb-baked lamb with gremolata, grilled vegetables and a leek and potato gratin.

Tagliata 230:-

Grilled tender beefsteak with rucola, aubergine, truffle sauce and potato terrine.

Filetto di Manzo 250:-

Fillet of beef medallions with duck liver mousse, red-wine and borettane sauce,
baked cherry tomatoes and pancetta wrapped potatoes

Desserts

Pecorino Primo Sale 66:-

Sicilian ewe´s milk cheese with orange- and chestnut honey and toasted pistachio nuts

Caciotta Tartufata 68:-

Truffle cheese from Umbria with mostarda, walnuts and crema di balsamico

Tiramisú 69:-

Typical Italian dessert with coffee, liqueur, mascarpone and savoiardi bisquits

Panna Cotta con Salsa di Ribes 65:-

Italian cream pudding with white chocolate and blackcurrant sauce

Gelato all’Italiana 54:-

Italian ice-cream

Tartufo Italia 16:-

Chocolate truffle

Affogato al Caffé 65:-

Italian hazelnut ice-cream soaked in espresso and almond liqueur

Affogato al Limoncello 65:-

Italian lemon ice-cream in limoncello liqueur

Mousse di Cioccolato 58:-

Chocolate mousse with orange taste

updated in October 2009