Menu and wine list
Starters
Layered potato and beetroot millefeuille with oxheart tomato and pea cream
18
Seared bluefin tuna tataki with celery, cherry tomato and oyster sauce
22
Catalan-style prawns with coriander potatoes
25
Beef tartare with truffle and creamy carbonara-style egg
24
First Courses
Orecchiette pasta with Pantelleria-style ragù, capers, sun-dried tomatoes and pistachio
20
Mediterranean-style tonnarello pasta with red prawn tartare
22
Milanese saffron risotto with raw tuna tartare
25
Spaghetti with truffle, clams and bottarga
24
Dishes can be made gluten free upon request. The type of pasta may vary
Second Courses
Roasted miso-glazed eggplant with cumin-scented babaganoush purée
20
Pan-seared amberjack with mixed greens salad, asparagus and bottarga
32
Monkfish medallions with parsnip purée, cherry tomatoes and caper blossom
30
Sliced beef steak with salmoriglio sauce and sautéed chicory
32
Side Dishes
Mixed Salad
7
Baked/fried Potatoes
8
Sautéed Roman-style Chicory (Garlic, Oil and Chili Pepper)
8
Desserts
Seasonal sliced fruit
10
Lemon tart with meringue
12
Tiramisù with coffee mousse
12
Ricotta cup with sour cherry gelée and dark cocoa crumble
12
Coconut mousse with mango heart and raspberries
12
Dark chocolate mousse with hazelnut cream and salted caramel