Menu

SOMETHING TO START

Pastry filled with Chicken liver patè served and strawberry sauce _{1.2.6.8.9.11.}

Beef Tartare, blackberry gelè, dried fruits _6.9.

Poached EGG, fresh black truffle, almonds _2.6.9.

Melted pecorino sheep cheese, candied fruit, toasted bread _1.8.9.

Codfish cooked in EVO oil, and special tiny beans from Trasimeno Lake _8.

HANDMADE FIRST COURSES

Thik spaghetti, long cooking white ragù sauce, parmesan cheese chips _1.2.8.9.

Ravioli filled with Carbonara sauce with artisanal pork cheekand seasoned cheese _1.2.9.

Paccheri pasta with wild peas, and ciauscolo salami _1.2.8.

Tortelli filled with wild boar, butter, pinenuts _{1.2.6.8.9.13.}

Ricotta e spinach doumplings, tomato sauce, tomato dried, tomato powder _1.2.8.

SECOND COURSES ...

Thigh DUCK
in "confit" with plums and dried cherry tomato from Sicily _1.13.

FILLET of Veal
Red onion jam, tasted bread_1.13.

Boneless and stuffed QUAIL
with sausages from Panicale _1.2.9.

Oven-baked LAMB
chops in Sicilian Pistachio crust _6.

RABBIT filled
Loin in porchetta with black cabbage and pancetta, "cacciatora" style_8.13.

DESSERTS

Sicilian Cannoli with ricotta and pistachio _1.2.6.9.

Tart with dark chocolate mousse, apricot gel_1.2.

Panna cotta with salted caramel and cocoa crumble _1.2.9.

tiramisu _1.9.

Allergens: 1) gluten 2) eggs 3) shellfish 4) fish 5) peanuts 6) nuts 7) soy 8) celery 9) milk and lactose 10) mustard 11) sesame seeds 12) lupins 13) sulfur dioxide 14) clams