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TOMATO BASIL BRUSCHETTA (vegetable)

Delicious slices of toasted bread topped with a blend of ripe tomatoes, fresh basil and garlic, delivering an explosion of Mediterranean flavors.

BRUSCHETTA TRIO WITH HOMEMADE PESTO (vegetable)

(zucchini, pepper and sun-dried tomato pesto)

CAPRESE CIOCIARA (vegetable)

(buffalo, tomato mix, Tropea red onion, Genoa pesto (homemade)

WARM OCTOPUS SALAD, POTATOES, TOMATOES, CAPERS, OLIVE

a delicious mix of tender octopus, potatoes, tomatoes, capers and olives. A tasty and balanced dish that brings a Mediterranean touch to your table.

PANZANELLA TUSCAN (vegetable)

(stale bread softened in water and vinegar, herbs, tomatoes, red onions, cucumber, basil, olive, mozzarella)

GREEN SALAD

MIXED SALAD

PAPPARDELLE WITH MORELS AND GRANA SHAVES (vegetarian)

Enjoy our Pappardelle with Morels and Grana Shavings, a vegetarian combination of wide strips of al dente pappardelle, tender morels and tangy Grana cheese shavings. Each bite is a perfect harmony of textures and flavors.

TAGLIATELLE WITH ZUCCHINI PESTO AND SMOKED SCOTTISH SALMON

Al dente tagliatelle coated in a creamy zucchini pesto, accompanied by pieces of Scottish smoked salmon, for a highly gourmet and balanced culinary experience.

FETTUCCINE ALFREDO

Delight in the simple elegance of fettuccine pasta topped with a luscious, velvety Alfredo sauce made with butter, cream and Parmesan cheese.

FREGOLA SARDA WITH SEAFOOD

small ball-shaped pasta from the Sardinian tradition, dried tomato pesto and seafood depending on availability

LASAGNA BOLOGNESE COOKED IN A WOOD OVEN

traditional Bologna recipe: Bolognese sauce, béchamel, grana

GNOCCHI CARBONARA

MEAT TORTELLINI, CREAM, GUANCIALE AND PEAS

BEEF FILLET A LA ROSSINI, POTATO AND VEGETABLE PURÉE

160 gr beef fillet, crispy bread, foie gras, black truffle cream, Marsala sauce

BEEF TAGLIATA WITH GREEN PEPPER, CREAMY SAUCE, FRIES, VEGETABLES.

Entrecôte 200 gr, green pepper, sauce: brandy, butter and mascarpone

SALTIMBOCCA A LA ROMANA, FRIES, VEGETABLES

veal escalope, sage, Parma ham, white wine sauce

VEAL ESCALOPE WITH MARSALA SAUCE, POTATO PUREE, VEGETABLES

CIOCIARA BEEF TARTAR, FRIES, VEGETABLES

200 gr beef, dried tomato pesto, parmesan, worchester, dried egg yolks

FILLET OF SEA BREAM OR FERA IN MAD WATER

pan-fried fish fillet, capers, olives, cherry tomatoes, zucchini, steamed potatoes)

GRILLED OCTOPUS WITH MINT PESTO ON A CREAM OF POTATOES AND VEGETABLES

PERCH FILLET MEUNIERE WITH FRIES AND VEGETABLES

SICILIAN GARLIC BLACK TIGER SHRIMP WITH SALADINA

“la conza”: apart from a bowl of almonds, golden breadcrumbs, parmesan, parsley)

ROAST BEEF AND HOMEMADE TARTAR SAUCE WITH FRIES

VITELLO TONNATO IN THE ANCIENT STYLE (TURIN) WITH FRIES

veal cooked at low temperature, sauce: capers, anchovies, tuna, hard-boiled egg, marsala)

MEAT ON SLATE ENTRECÔTEE 200 GR

3 sauces: tartare, green pepper, Paris coffee FRIES, VEGETABLES

MEAT ON SLATE ENTRECÔTE 300 GR

3 sauces: tartare, green pepper, Paris coffee FRIES, VEGETABLES

MEATS ON SLATE BEEF FILLET 200 G

3 sauces: tartare, green pepper, Paris coffee FRIES, VEGETABLES

Origin of meat:

Beef: Switzerland, Argentina/Poultry: Switzerland, Brazil/Veal: Switzerland Fish and shellfish origin: Fish: Switzerland, Eastern Europe, Scotland, France/Shellfish: Vietnam, Italy

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TAGLIATELLE WITH TOMATO SAUCE

NUGGETS, FRIES

TIRAMISU

original recipe restaurant “le Beccherie” Treviso: savoiardi, pasteurized egg yolk, mascarpone, sugar, coffee and bitter cocoa

CHOCOLATE MOUSSE

RED FRUIT PANNA COTTA

CAPRESE FROM THE ISLAND OF CAPRI (chocolate cake)

A traditional chocolate cake from the island of Capri, this dessert combines a melting texture and an intense taste of chocolate with subtle notes of almonds. This version is lactose-free, gluten-free and served with whipped cream or red fruits.

RICOTTA CHEESECAKE AND SPECULOOS

GOURMET COFFEE

ICE CREAMS