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Our 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 bread1.13.

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" style8.13.

DESSERTS

Sicilian Cannoli with ricotta and pistachio 1.2.6.9.

Tart with dark chocolate mousse, apricot gel1.2.

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

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