Wednesday to Friday, lunch and dinner
Saturday, dinner
Antipasti
to start...
Marinated sardines,
roasted red bell peppers, fennel seeds,
mint and parsley juice
14
Lukewarm seared baby octopus salad with green beans, fingerling potatoes, sundried tomatoes, roasted hazelnuts
and sweet and sour red onion
15
Pappa al pomodoro
(day-old bread and San Marzano tomato stew), fresh burrata, Salvagno extra-virgin olive oil
13
Pasta
...to continue...
Rosemary tagliatelle, rabbit ragout, green asparagus and taggiasca olives breadcrumbs
13 | 18
Tagliolini with beetroot, goat’s milk yoghurt, chive sauce and walnuts
12 | 17
Tortelli stuffed with braised veal shank (ossobuco), Parmigiano cream and gremolada
15 | 21
Secondi
...meat, fish or veggies...
Crispy suckling pig, honey, lavender and caramelised shallot
23
Seared turbot with sautéed spring vegetables and watercress juice
30
Luxembourgish beef tartare seasoned “all’italiana”: parmigiano cream, anchovy sauce, chives, organic egg yolk cream, toasted almonds and fried capers.
Served with arugula and parmigiano salad
Fried courgette flowers,
stuffed with ricotta and mozzarella, house made aioli
26
21
Contorni
...choose one with your secondi...
Roasted purple eggplant,
San Marzano tomato,
burrata and basil oil
Broad beans stewed in tomato and anchovy sauce
Braised escarole with olives, capers and rosemary
Pan fried squashed potatoes,
slightly spicy ‘nduja condiment
Insalate
(only available at lunch)
Rossa
Confit baby beetroots, red and white endives, pumpkin seeds and lentils, greek yoghurt
15
Verde
Mustard leaves, honey-mustard seasoning,
marinated sardines, sunflower seeds, hazelnuts,
crispy chickpeas
15
Dolci
...to finish!
Lemon and extra virgin olive oil cream, candied olives and
almond crumble
9
Apricots and peaches marinated in Rhum, house made saffron ice cream
11
Tiramisù: mascarpone mousse,
coffee soaked brioche, espresso ice cream