| Specials from chef Costantino Passalacqua (from August, 13) |
- Vegetable salad with prawns in olive oil and fresh lemon juice - 85.00
- Roast beef with arugula, pink tomatoes and sliced Parmigiano - 75.00
- Spicy spaghetti with octopus - 95.00
- Risotto with seafood in bianco (without tomato sauce) - 115.00
- Risotto with chanterelle mushrooms - 95.00
- Sea bass rolls with cream of sweet yellow peppers - 129.00
- Veal escalope with Modena's balsamic vinegar and Parmigiano - 129.00
- Baked peaches in white wine - 53.00
- Peaches poached in white wine with berries and fresh orange and lemon juice - 53.00
|
|
| Specials from chef Costantino Passalacqua (from July, 23) |
- Canapé with fresh tuna fillets, Crimea onion and arugula - 189.00
- Tempura with squash flowers stuffed with fresh ricotta cheese - 79.00
- Sliced prosciutto crudo with melon - 89.00
- Pappardelle with sea bream and squash flowers - 115.00
- Ravioli with potato and Parmigiano sautéed in butter with pancetta - 79.00
- Risotto with chantarelle mushrooms - 95.00
- Tuna fillets sautéed with green haricots, sweet peppers and peanuts; served with Crimea onion and thin slices of lard - 135.00
- Grilled beef fillets served with fried ceps and tempura of sage leaves and pine nuts cream - 145.00
- Peaches poached in white wine with fresh orange and lemon juice and berries - 53.00
|
|
| Specials from chef Costantino Passalacqua (from July, 2) |
- Fruits and steamed prawns salad - 99.00
- Squids tempura with soya sauce - 79.00
- Sautéed squash flowers stuffed with fresh ricotta cheese - 79.00
- Ravioli stuffed with ricotta served with pesto sauce - 85.00
- Tagliatelle with butter, prawns and asparagus - 115.00
- Black couscous with stewed cuttlefish and its ink - 95.00
- Red mullet sautéed with sage and fresh orange juice sauce - 135.00
- Grilled lamb meatballs on the skewer with pink tomatoes sauce, arugula and basil leaves - 129.00
- Peaches poached with white wine with fresh orange and lemon juice and berries - 53.00
|
|
| Specials from chef Costantino Passalacqua (from June, 4) |
- Steamed baby sturgeon with couscous in lettuce sauce with cappers - 99.00
- Wood-burning oven baked bread toasts with cherry tomatoes, garlic, basil and oregano - 65.00
- Spicy pasta bavette with baby octopus and shrimps in tomato sauce - 115.00
- Home made fettuccine with ceps and stewed squids - 89.00
- Risotto Parma style with parmigiano and prosciutto cotto - 95.00
- South-African kingklip fish stewed in tomato sauce - 135.00
- Grilled mini beef fillet on the skewers with brandy and Dijon mustard sauce - 129.00
|
|
| Specials from chef Costantino Passalacqua (from May, 14) |
- Lightly steamed prawns on avocado cream - 108.00
- Sautéed breaded New Zealand mussels served with garlic sauce - 99.00
- Home made pasta trofie with halibut ragoût, Sicilian olives, cherry tomatoes and cappers - 105.00
- Spicy bevette with spinach and speck ham - 89.00
- Risotto with smoked sausage and pecorino sardo cheese - 96.00
- Grilled sea bass with red vinegar sauce, sundried tomatoes and arugula - 185.00
- Sliced grilled beef steak with pink pepper and eggplant concassé - 145.00
|
|
| Specials from chef Costantino Passalacqua (from April, 16) |
- Grilled prawns on the skewers with gipsy sauce of sweet peppers, tomatoes and olives - 92.00
- Fennels au gratin with butter and parmigiano reggiano - 99.00
- Home made tagliatelle with scampi and sauce of tomato and white wine - 130.00
- Sicilian style spaghetti with sardines, raisins and pine nuts - 92.00
- Risotto with red pesto sauce - 75.00
- Black box of halibut with onion cream - 85.00
- Beef medallions with Parmigiano sauce and purée of Jerusalem artichoke - 139.00
|
|
| Specials from chef Costantino Passalacqua (from March, 12) |
- Springtime salad with assorted lettuces, cherry tomatoes, walnuts, goat cheese and pesto - 95.00
- Black box of halibut with onion cream - 85.00
- Homemade potato gnocchi with seafood - 95.00
- Lasagne with ceps - 89.00
- Risotto curry with chicken and shrimps - 95.00
- Prawns stewed with white beans - 135.00
- Roast beef English style - 110.00
|
|
| Specials from chef Costantino Passalacqua (from February, 12) |
- Beef carpaccio with arugula, field mushrooms and Grana Padano cheese - 85.00
- Baked camambert, wrapped in pancetta and served on a bed of arugula and cherry tomatoes - 115.00
- Flour and bread gnocchi Piacenza style; served with beans stewed in tomato sauce - 87.00
- Homemade pasta maltagliati with chopped black olives sauce - 79.00
- Ravioli Pippeo (with fresh cream, pancetta and field mushrooms) - 96.00
- Stew of cuttlefish in tomato sauce with potatoes - 115.00
- Chicken breast Riviera style (sautéed with olives, cappers and sun-dried tomatoes) - 115.00
- Roasted rack of New Zeland lamb - 225.00
|
|
| Specials from chef Costantino Passalacqua (from January, 19) |
- Halibut and basmati rice salad with vegetables and curry - 110.00
- Warm ciabatta toasts with mozzarella and prosciutto di Parma - 89.00
- Spaghetti with stewed seafood ragout - 95.00
- Lasagne with pesto - 85.00
- Home made fettuccine amatriciana (with onion, pancetta, black olives and tomato sauce) - 85.00
- Seabass fillets al cartoccio (baked in foil with tomatoes and fresh Spanish mussels) - 159.00
- Lamb meat balls stewed in tomato sauce with aubergines; served with cous cous - 95.00
|
|
| Specials from chef Costantino Passalacqua (from December, 18) |
- Roll of salmon stuffed with salmon fillet mousse - 75.00
- Grilled pancetta wrapped mussels served on a bed of arugula and cherry tomatoes - 99.00
- Home made pasta quadri with shrimps and cherry tomatoes - 120.00
- Cheese gnocchi parisienne style - 99.00
- Fisherman's risotto with seafood - 135.00
- Salmon tataki of the chef on Sicilian citrus and onion salad - 115.00
- Briefly fried beef fillet with mustard sauce - 99.00
|
|
| Specials from chef Costantino Passalacqua (from November, 20) |
- 6 fresh creuses oysters from Cancale (#0) with vinaigrette sauce - 250.00
- Warm octopus with potatoes and cherry tomatoes - 115.00
- Penne with langoustines, tomato sauce, fresh cream and brandy - 115.00
- Spaghetti with stewed seafood in light tomato sauce - 125.00
- Small potato gnocchi with salmon and fresh cream - 85.00
- Pappardelle with oysters, bread crumbs and thyme - 125.00
- Halibut stew with cappers and black olives - 115.00
- Grilled beef tournedó steak with whisky sauce - 129.00
|
|
| Specials from chef Costantino Passalacqua (from October, 30) |
- Steamed sturgeon in green cappers sauce - 125.00
- Fresh Spanish mussels stewed with garlic, parsley and white wine - 139.00
- Onion soup au gratin - 55.00
- Homemade pasta quadri with small lamb meatballs, Grana Padano cheese and rosemary - 89.00
- Ligurian ravioli pansootti with ricotta and spinach served with walnuts sauce - 95.00
- Polenta with pesto sauce - 85.00
- Grilled sea bream with butter sautéed asparagus - 189.00
- Stew of salsiccia Sausage with beans - 110.00
|
|
| Specials from chef Costantino Passalacqua (from October, 9) |
- Prawns and sweet pepper tempura - 75.00
- Ligurian style fresh Spanish mussels (stuffed with Mortadella stewed in tomato and herbs sauce) - 120.00
- Onion soup au gratin - 55.00
- Home made lasagnole with foie gras - 99.00
- Risotto with smoked pancetta in grana padano basket - 115.00
- Roasted sea bass with baked potatoes, tomatoes and olives - 189.00
|
|
| Specials from chef Costantino Passalacqua (from September, 18) |
- Roasted zucchini seasoned with anchovy, cappers and spicy red pepper - 65.00
- Sausage chunks grilled with sage, served with beans cream - 72.00
- Spaghetti with tuna fillet and tomato sauce - 119.00
- Tortelli stuffed with squash served with carrot sauce and Prana Padano - 85.00
- Risotto with cuttlefish and cèps - 99.00
- Sea bass fillet with cherry tomatoes, olives, lemon peel - 139.00
- Rabbit casserole with aromatic herbs - 129.00
- Squares of grana padano with honey, celery and balsamic vinegar - 69.00
|
|
| Specials from chef Costantino Passalacqua (from August, 14) |
- Sautéed squash flowers stuffed with fresh ricotta cheese - 79.00
- Raw prawns served on yellow and pink tomatoes with oregano - 85.00
- Carpaccio of tuna with citrus and pink pepper sauce - 115.00
- Yellow and black homemade fettuccine with New Zealand mussels - 125.00
- Couscous with sweet peppers, onion and tomatoes - 75.00
- Risotto with green and red pesto sauce - 85.00
- Swordfish steak sautéedin white wine with herbs - 149.00
- Roasted assorted meats on the skewer - 115.00
- Mango sorbet served with summer fruits - 52.00
|
|
| Specials from chef Costantino Passalacqua (from July, 17) |
- Steamed salmon fillet with pink tomatoes, Crimea red onion, arugula and balsamic vinegar of Modena - 85.00
- Slices of bresaola (cured beef from Valtellina valley) with lettuces and Asiago cheese - 95.00
- Orecchiette with zucchini, prawns and arugula - 110.00
- Spaghetti with fresh tomatoes, onion and sausage from Veneto - 85.00
- Potato gnocchi with Gorgonzola cheese and pine nuts - 89.00
- Risotto with chantarelle mushrooms - 95.00
- Swordfish steak sautéed in white wine with herbs - 149.00
- Sautéed pork fillets with Asiago cheese, speck and sage leaves - 95.00
- Peaches poached in white wine with fresh orange and lemon juice and berries - 53.00
|
|
| Specials from chef Costantino Passalacqua (from June, 26) |
- Pink tomatoes with arugula and fresh goat cheese - 75.00
- Warm ciabatta toasts with Mozzarella and prosciutto di San Daniele - 89.00
- Nettle dough tagliatelle with roasted sea bass fillet and rosemary - 99.00
- Spaghetti with curry sauce, squids and king prawn - 115.00
- Risotto with new green haricots, spek and Grana Padano - 85.00
- Ostrich escalopes in white wine with cappers, arugula and pink tomatoes - 125.00
- Warm vanilla cream with berries and home-made pine nuts biscuits - 56.00
|
|
| Specials from chef Costantino Passalacqua (from June, 5) |
- Beef carpaccio with field mushrooms, arugula, cherry tomatoes and Grana Padano cheese - 73.00
- Roast sweet peppers fillets with anchovies, cappers and olives - 85.00
- Potato gnocchi with zucchini, black olives and Grana Padano - 75.00
- Black couscous with stewed cuttlefish in its ink - 88.00
- Valencia style saffron risotto with pork, chicken, beef and seafood - 135.00
- White asparagus sautéed in butter and Grana Padano - 75.00
- Grilled veal on the bone - 125.00
- Summer strudel with exotic fruits, honey and passion fruit sorbet - 59.00
|
|
| Specials from chef Costantino Passalacqua (from May, 15) |
- New bruschette toasts - 49.00
- Beef fillet tartar with capers, red onion, Pecorino cheese and quail egg yolk - 96.00
- Small tort with Gorgonzola and banana - 82.00
- Bella stagione soup with home made quadrucci pasta, vegetables and prawns - 68.00
- Home made pappardelle with pesto, potatoes and asparagus - 75.00
- Risotto Parma style with butter and Parmigiano Reggiano - 85.00
- Beef fillet escalopes with cabernet sauce and Grana Padano - 120.00
|
|
| Specials from chef Costantino Passalacqua (from April, 10) |
- Salad with fresh vegetables, avocado and camembert - 95.00
- Warm octopus with boiled potato - 110.00
- Polenta with pesto sauce - 85.00
- Spaghetti alla caprese with mozzarella, fresh tomatoes and basil - 99.00
- Home-made pappardelle pasta with scampi in tomato sauce - 115.00
- Squids stuffed with cuttlefish stewed in seafood sauce - 135.00
- Grilled beef Robespierre with vegetables on arugula bed - 129.00
|
| |
 1 2 |
 |
