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SOMETHING TO START

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

Beef Tartare, dried tomato, aubergine cream, parmesan chips _6.9.

ARTICHOKE cooked in EVO oil, poached egg, saffron suce, topinambur _1.2.9.

pecorino sheep cheese FLAN, broad beans, ciauscolo salami _2.9.

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

HANDMADE FIRST COURSES

Thick spaghetti, tomatoes variations _1.2.8.

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

Bocconotti pasta with peas and pulled Veal like “tuna” _1.2.

little Potatoes dumplings, “cheese and pepper” sauce, and wild asparagus_1.2.9.

pasta made with three fingers with free range“Cinta Senese” Pork_1.2.8.13.

SECOND COURSES ...

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

FILLET of Veal
oven backed arichocke

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

Oven-baked LAMB
chops in Sicilian Pistachio crust _6.

RABBIT filled
with black cabbage, bacon, with olives and onions sauce _8.13.

DESSERTS

Sicilian Cannoli with ricotta and pistachio _1.2.6.9.

Lemon meringue pie_1.2.9.

cocao half-sphere, marinated pear, chocolate mousse _1.2.6.9.

almonds buquit, caramel mousse, sandblased almonds_1.2.5.6.9.

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