Menu




Minestra maritata: spring vegetable broth with sausage, chicken and pork ribs *

Broad bean puree with cime di rape, asparagus chicory and roasted fennel V *

Apulian burrata, roasted artichoke, radicchio tardivo and baby capers V *

Seared squid, warm Castelluccio lentil salad and chilli dressing *

Seared organic beef carpaccio, toasted hazelnuts, aged parmesan, winter leaves *

* * *

Risotto with artichoke V *

Raviolone filled with roasted pumpkin, ricotta and egg yolk, butter sauce V (Truffle)

Agnolotti filled with roasted meats and spinach, butter and sage sauce (Truffle)

Pappardelle with duck ragout simmered in red wine and herbs

Spaghetti with fresh crab, tomato, garlic, chilli and rocket

* * *

Lightly salted fillet of roasted cod, potato, courgette, mussels and saffron *

Roast brill, fennel puree, roasted fennel and artichoke, olive salsa *

Breast of guineafowl, braised leg, pan-fried radicchio, peara’ sauce

Pan-fried calves liver with puntarelle and cipollata umbra *

Sirloin of dry-aged beef, Swiss chard, salsa peposa, Controne beans all’uccelletto *

* * *

Gianduia tiramisu

Ginger panna cotta, rhubarb and strawberry soup, delizia croutons

Chocolate and hazelnut cake with sour cherries and vanilla ice cream

Selection of homemade ice creams and sorbets

A selection of traditionally made Italian farmhouse cheeses
served with walnut bread and homemade preserves

V = Vegetarian * = Non Gluten-containing ingredients