| Risotto |
| seafood risotto |
27 |
| with shaved bottarga and prosecco |
| saffron risotto |
24 |
| with green asparagus and parmesan cheese |
| porcini risotto |
24 |
with veal jus and chianti reduction
|
| Fish and Seafood |
| atlantic cod fillet |
34 |
| with asparagus, grilled marinated zucchini, cherry tomato and herb oil |
| roasted mediterranean seabass fillet |
36 |
| served with sauteed garlic spinach, crispy pesto risotto |
| and saffron emulsion |
| dover sole |
62 |
| with fresh seasonal tomato, grilled seasonal vegetables |
and liguria extra virgin olive oil
|
| Meat |
|
| australian lamb chop |
36 |
| with smoky eggplant puree, sweet and sour shallot, tomato salsa |
| and balsamic glaze |
| barolo braised milk fed veal shank |
34 |
| served with Parmesan risotto and borlotti beans ragout |
| veal milanese styled |
39 |
| served with preserved roma tomato, melted mozzarella |
| and rocket lettuce |
| kurobuta pork chop |
44 |
| served with caramelized black figs and wild berry sauce |
| Black angus beef tenderloin |
42 |
| with pan-fried goose liver ,roasted potatoes and porcini mushroom sauce |
| Free range veal chop |
38 |
| served with wild mushrooms cannelloni and black truffle sauce |
| black angus beef sirloin |
36 |
| with tuscan styled roasted garlic, artichoke and asparagus in a rosemary thyme sauce |
Menu
