STARTERS
Borgo Affinatori cheese selection (7,8) [v]
12 00
Beef raw sausage and pickled vegetables (12)
12 00
Cow tartare with rocket leaves (10)
14 00
Porcini mushrooms carpaccio and mullet roe (4)
16 00
Citrus marinated apple with roaster cauliflower cream [vv]
12 00
Roasted horse with lake sardines mayonnaise (1,3,4,5)
14 00
FIRST COURSES
Risotto with cannellini beans, lard and mussels (7,9,12,14)
17 00
Lasagna with goat entrails ragù (1,7,9,12)
16 00
Rye flour tagliatelle with chanterelles and porcini mushrooms (1,3,7) [v]
18 00
Pumpkin gnocchi, radish pesto and chestnuts (1,3,7,8) [v]
15 00
MAIN COURSES
Marinated and roasted endive with nuts and mint tahine and daikon and persimmon salad (8,9,10,12) [vv]
18 00
Browned trout with zucchini (4,12)
22 00
Grilled beef shank with a side of your choice
22 00
Roasted sheep with a side of your choice (7,9,12)
22 00
Grilled beef heart with a side of your choice
20 00
Beef ribeye with a side of your choice
Price by hg, please ask the staff for the available weights
8 00
SIDES
Sautéed white chicory [vv]
5 00
White cabbage and olives salad [vv]
5 00
Sautéed Savoy cabbage (12) [vv]
5 00
DESSERTS
Gianduia ice-cream with cocoa grué and almonds and mixed nuts crumble (1,7,8) [v]
8 00
Custard tart with kiwi and mint (1,3,7) [v]
8 00
Crème brûlée with alkekengi and must (3,7,12) [v]
8 00
Cover charge 2,00€
Water - small 2,00€
Water - big 3,00€
(Our drinking water is micro filtered and processed with a reverse osmosis purification system, still or sparkling)
Allergens list:
1. Cereals containing gluten 2. Crustaceans 3. Eggs 4. Fish 5. Peanuts 6. Soybeans 7. Milk and products thereof 8. Nuts 9. Celery 10. Mustard 11. Sesame seeds 12. Sulphur dioxide and sulphites 13. Lupin 4. Molluscs
[v] = vegetarian
[vv] = vegan
* our products of animal origin, in particular those deriving from fishing and which are administered raw, are purchased fresh, processed and cleaned up through rapid temperature reduction. All this in order to guarantee safety from a health point of view (as described in the HACCP Plan pursuant to EC Reg. 852/04 and EC Reg. 853/04) and to keep the organoleptic qualities of the raw materials intact during storage.