| 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
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| 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
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| 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
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| 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
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| 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
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| 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
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