skip to Main Content

Menù

Appetizers

Scallop with crispy bacon and pea coulis

Raw ham and melon

Caprese salad of buffalo mozzarella with datterini tomatoes and basil

Salmon carpaccio with seasonal salad, croutons and butter curls

Salted meat with buffalo ricotta cheese and poppy seeds

First courses

Fresh pasta  with swordfish, aubergine, cherry tomatoes and basil mousse

Lasagne with meat sauce

Pasta filled with scamorza cheese and aubergines, tomato sauce and salted ricotta cheese

Fresh pasta with Ewe’s cheese cream and pine nuts

Fresh noodles with clams and lemon

Dumplings with tomato, burrata cheese and basil

Thin tagliatelle Genoese style (flour, basil, pine nuts, milk, peanut oil, garlic)

Thin tagliatelle Bolognese style

Second Courses

Grilled octopus with sautées potatoes and green sauce

Milanese cutlet

Sliced beef with vegetable/potatoes ratatouille

Mixed fried fish

Fish of the day

Tower of aubergine with PDO burrata cheese and liquid escarole

Salads

Ceasar Salad (mixed salad, chicken, parmigiano cheese and ceasar sauce)

Classic Salad (mixed salad, cherry tomatoes, mozzarella cheese and tuna fish and corn)

Venus Salad (Venus rice, vegetables bounoise, marinated salmon and crispy fennel)

Side Dishes

French fries

Baked potatoes

Grilled vegetables

Steamed vegetables

Mixed salad

Desserts

Tiramisù

Cheese Cake

Bavarian cake with coconut and lime

Cream pudding with citrus fruits

Ice ceam of the day

Fresh pineapple

Back To Top