À la carte menu

Delicately cooked roast beef from young heifer | Fried porcini mushrooms | Modena balsamic vinegar ^{4 - 5 - 10 - 12}

Gragnano tubetti pasta sautéed with San Marzano tomato reduction | olives | capers | Calabrian ‘nduja | salted cottage cheese | Cantabrian anchovies ^{4 - 5 - 9}

Acquerello risotto creamed with red beetroot | Blu di Grotta cheese from South Tyrol ^{4 - 5 - 10 - 12 - 14}

Fresh pasta tortello filled with braised veal | its reduced jus | Williams pears ^{4 - 5 - 10 - 12}

Daikon velouté | valley ricotta with lemon | smoked herring caviar | crispy bread chips ^{4 - 5 - 9 - 10 - 14}

Sea grill platter | salmon | sea bream | amberjack | prawn tails | sweet-and-sour samphire | baby leeks ^{2 - 9 - 12 - 13}

Lamb cutlets à la Villeroy | milk and ham cream | grilled friggitelli peppers ^{4 - 5 - 8 - 10 - 12 - 14}

Cured veal tongue | green sauce | potato foam | crunchy pickled vegetables ^{4 - 5 - 8 - 9 - 10 - 12}

Traditional grilled Carne Salada | stewed borlotti beans | onion rings in tempura ^{4 - 5 - 10 - 12 - 14}