Menu (English)

APPETIZERS

Knife-cut roastbeef tartarre, warm grilled bread
Asparagus pie, mountain cream cheese, sliced goose breast
Salteed shrimps on a creamy zucchini purèe, mint and bufalo ricotta and a touch of lemon
Sea's cappuccino: grilled prawns, mashed potatoes cream and dry olives powder
Vegetarian eggplant meatballs, with a heart of provola smoked cheese, tomato cream and salted ricotta

FIRST COURSE

Spaghetti Pasta Carbonara (slow cooked)
Raviolo pasta filled with burrata cheese, asparagus, tomatoes and prosciutto from San Daniele
Homemade gnocchi herbs from the field, with rabbit meat sauce and taggiasca olives
Capelli d'angelo pasta, garlic, chilli pepper and lime clams

MAIN COURSE

Viel tenderloin with green pepper
Angus goulash a bit spicy with baked potatoes
The Great Fish fry: Squids and Shrimps yogurt sauce on the side
Sliced meagre baked on a mediterranean sauce (capers, taggiasca olives, cherry tomatoes) and baked potatoes

FROM OUR DRY AGER

T-Bone Steak (Fiorentina cut) baked Potatoes and grilled Vegetables
Rib-eye Steak baked Potatoes and grilled Vegetables

Dessert

Tiramisù
Warm Chocolate Cake on the side Pistachio Icecream
Our mille-feuille with vanilla cream and strawberries
Cheesecake pineapple and amaretti cookies
Homemade Sorbet