THE MENU

The seasonal menu, with a cover inspired by the great Renaissance artist, Giuseppe Arcimboldo, offers a selection of dishes created using prime regional products sourced from all over Italy thus the discerning client is taken on a truly gastronomic tour of that country.

ANTIPASTI

Roman puntarelle salad, green anchovies and pomegranates

Pan-fried whelks, pancetta, broccoli and polenta

Scottona beef carpaccio, pioppini mushroom, arugula and parmesan

Seared langoustines, Ombria lentils, ricotta and tartare condiments

Grilled squid, chickpea puree and tarragon condiments

"Grand Tanara" Parma ham 30 months of ripening and Abate pears

Raw artichoke salad, speck, apples and nuts

PRIMI PIATTI

Mantova pumpkin gnocchi, bacon pancetta, sage and parmesan

Fresh papardelle with hare stew in Tuscany

Risotto with "radicchio" salad from Treviso and Amarone wine

Green tagliatelle with pheasant and walnut stew

Linguine di Gragnano with langoustines, peppers, Tropea red onion

“Gentile” penne with tomato, anchovy, olives and ricotta sauce

Spaghetti di Gragnano with sardines, as in Sicily

CARNI E PESCI

Grilled octopus, vegetable caponata and classic green sauce

Large mixed frying of prawns, langoustine, squid and zucchini

Pan-fried sole fillets, zucchini artichokes and olives

“Gonzaga” veal sirloin steak with mushrooms, grapes and chestnuts

Sliced veal livers and classic Venetian onions

Pan-fried beef strip loin, steamed Treviso salad and fine herbs