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Menù

Appetizers

Octopus salad with cherry tomatoes and Taggiasca olives

Red tuna tataki in sesame crust with fennel and orange salad

Aubergine Parmesan su salsa di pomodoro con burratina e crema di basilico.

Beef tartare with raw quail egg, capers and red onion

Parma raw ham 36 months with buffalo mozzarella

First courses

Spaghetti from Gragnano with clams

Potato dumplings with monkfish ragout, courgette flowers and fennel powder

Fresh pasta tagliatelle with sausage and chiodini mushrooms

Paccheri pasta with Chianina meat ragout and Grana Padano crumble

Tortello fresh pasta filled with lavaret with cherry tomatoes, torn burrata and basil

Second Courses

Grilled seafood

Mixed fried seafood with tartar sauce

Stewed fish soup with datterini tomato sauce and with flavored croutons

Grilled beef fillet with escarole and demi-glace

Argentine entrecôte on rocket salad with Grana cheese flakes

Salads

Ceasar Salad (misticanza salad, chicken, Parmigiano cheese, boiled egg, Ceasar sauce)

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

Side Dishes

French fries

Baked potatoes

Grilled vegetables

Boiled vegetables

Mixed salad

Desserts

Tiramisu in the glass

Chocolate cake

Nougat semifreddo and dark chocolate sauce

Panna cotta with berries

Ice cream of the day

Fresh pineapple

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