SOMETHING TO START
Pastry filled with Chicken liver patè served and strawberry sauce 18.104.22.168.9.11.
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 asparagus1.2.9.
pasta made with three fingers with free range“Cinta Senese” Pork22.214.171.124.
SECOND COURSES ...
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.
chops in Sicilian Pistachio crust 6.
with black cabbage, bacon, with olives and onions sauce 8.13.
Sicilian Cannoli with ricotta and pistachio 126.96.36.199.
Lemon meringue pie1.2.9.
cocao half-sphere, marinated pear, chocolate mousse 188.8.131.52.
almonds buquit, caramel mousse, sandblased almonds184.108.40.206.9.
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