Authentic Food

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STARTERS

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‘Toc in Braide’ with Storo polenta, a Barzotto egg, Cacio cheese and black pepper

 

Venison tartare with raw and cooked porcini mushrooms

 

Chargrilled seafood salad

 

Grilled eel skewers with kale

 

Snails with wild garlic and whiskey

 

Sweetbread with King Oyster mushrooms, chanterelle mushrooms and Choron sauce

 

Oscietra and Calvisius caviar (20gr) and crème fraiche waffle

 

FIRST COURSES

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Gratin onion soup with chicken liver and liquorice

 

Wild garlic orzotto with raw venison sausage

 

Three-meat ravioli ‘ del plin ‘ with capers and anchovies

 

Chargrilled celeriac risotto with cuttlefish and squid ink sauce

 

Spaghetti in tomato water with Romesco sauce and marinated sea bream

 

MAIN COURSES

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Cinta Senese pork with ‘Nduja sauce

 

Roasted lamb with smoked aubergine and tzatziki

 

Venison with foie gras sauce

 

Chargrilled ‘ cappello del prete ‘ with Bao and curly kale

 

Catch of the day with almonds and Panzanella salad

 

DESSERT

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Selection of six cheeses (2 local, 2 Italian and 2 French) with apricot bread, walnuts and mustard

Rhubarb Tarte Tatin with elderflower syrup and goat’s milk gelato

Fruit salad with mascarpone and chocolate ‘langue de chats’ biscuits

Local ‘Brazorà’ with chilled zabaione

Peach melba

Homemade sorbets and gelato

 

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