Menu and wine list
Starters
Local Buffalo tartare with Egg Yolk, Mustard Tartare sauce and wild Rocket
18
Homemade Beef carpaccio with Aromatic Herbs, Artichokes and Primosale cheese
20
Sea Bass carpaccio, Peach, Basil Oil and Chili Pepper
20
Raw red Prawn with smoked Burrata and smith Apple
22
Battered Courgette Flowers with Ancovies and Buffalo Mozzarella with Lime and Mint Mayonnaise
16
Roasted and marinated Aubergines with San Marzano Tomato cream and Aromatic Herbs
15
First Courses
Bolognese-style artisanal Tortiglioni pasta with local Buffalo ragout
18
Carnaroli risotto with Scampi cream and steamed Scampi
25
Artisanal Spaghetti with Mediterranean blue Lobster, red and Yellow Datterini Tomatoes, Basil Oil, Oregano and Parsley
32
Homemade Fettuccine with salted Butter and Truffle
22
Homemade Tonnarelli pasta with Clams, Musky Octpus, Cuttlefish, Lime and crispy Breadcrumbs
24
Orecchiette pasta with Caper and Olive pesto with yellow Tomatoes and Chili Pepper Taralli powder
16
Dishes can be made gluten free upon request. The type of pasta may vary
Second Courses
Roman-style Chicken leg served with grilled Peppers marinated with Basil and Oregano
26
Ricotta and dried Tomato Sea Bass rolls with Datterino Tomato cream and Olives
26
Beef ribaye with Bay Leaves served with Potatoes, Carrots and sautéet Roman-style Broccoli (Garlic, Oil and Chili Pepper)
32
Fried Calamari and Prawns with Lime, spicy Paprika and Yogurt sauce
28
Grilled Amberjack served with grilled Iceberg Salad
32
Milanese-style Vegetables cutlet served with baked Potatoes
20
Side Dishes
Acquaponics biological farming mixed Salad
7
Baked/fried Potatoes
8
Sautéed Roman-style Chicory (Garlic, Oil and Chili Pepper)
8
Grilled Peppers marinated with Garlic, Oil and Basil
8
Green Beans with Oil, Lime and Salt
10
Desserts
Melon with Port liqueur
10
Classic Italian Coffee dessert
10
Roman Maritozzo with Mango cream and Whippead cream
12
Peach Buffalo Ricotta cheesecake
12
Different Chocolate textures and Raspberries
14
Homomade Almond biscuits with Vin Santo (sweet wine)
10
Regional Cheese platter served with artisanal Honey and homemade Jam dip