Hot roasted cherry tomato, char-grilled artisanal sourdough baguette with olive oil, basil, mozerella, small salad and balsamic reduction
22 $
The Market Basket
Steamed, grilled and roasted vegetables and potato on leaves with herbs black pepper and lemon dressing
25 $
Foglia
Leaves, cucumber, fennel, radish, red onion and lemon dressing
12 $
Chef's recommendations
Lamb and Orecchiette
Lamb shoulder cooked slowly for 8 hours with mirepoix and red wine, then turned into an aromatic ragu finished with country style semolina pasta, tomato fondue and grana padana cheese.
32 $
Beef cheeks and homemade gnocchi
Gnocchi tossed with beef cheeks - braised with dried porcini mushrooms, red wine and mirpoix, seasoned with a touch of pomegranate molasses, thyme, black pepper and bay leaves, a splash of truffle oil, roasted pumpkins and grana padana cheese.
32 $
Risotto "From the forest floor"
Vialone nano rice cooked slowly with dried porcini mushrooms and chardonnay, topped with shallow fried bitter greens, and mixed mushrooms roasted with cherry tomatoes
28 $
Chicken Pizzaiolo Style
Tenders of free range grain-fed chicken marinated in lemon and rosemary and char-grilled with molden salt finished in a sauce made from roasted tomato, basil and mozzarella then served on soft polenta with greens and grana padana cheese.
27 $
Put a smile on your face
Orange and Almonds on the Beach in Tunisia
Claudia Rodens Spanish cake with a lime marmalade glaze, crushed pistachios and rose petals
25 $
Love and chocolate
A wedge of brownie topped with chocolate ganache and served with chocolate doodles and fruit
22 $
Kahlua and chocolate mousse
A bowl filled with whipped cream stiffened with dark chocolate and dusted with cocoa powder