| Specials from chef Costantino Passalacqua (from February, 27) |
- Tuna tartar with red Crimean onion and quail eggs - 119.00
- Radicchio, arugula, lettuce leaves and cherry tomatoes with balsamic vinegar and slices of Parmigiano Reggiano - 95.00
- Fettuccine with prawns and curry sauce - 99.00
- Fusilli with spicy tomato sauce with cèps and speck - 85.00
- Meat (beef, pork, chicken) stuffed tortelli sautéed in tomato and cream sauce, topped with prosciutto di Parma - 85.00
- Risotto with walnuts and Gorgonzola - 98.00
- Beef rolls with prosciutto and Emmenthal cheese, served on a bed of sautéed asparagus and garlic - 125.00
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| Specials from chef Costantino Passalacqua (from February, 6) |
- Red beans and prawns with Crimean onion and apples dressed with curry-mustard sauce - 95.00
- Lasagne of small pancakes with black truffles and Grana Padano - 75.00
- Ligurian home-made pasta trofie with pesto sauce - 65.00
- Home-made black spaghetti with spicy tomato stew of cuttlefish - 89.00
- Spaghetti with mackerel, green peas and tomato sauce - 75.00
- Grilled squids - 119.00
- Jumbo prawns sautéed with brandy - 159.00
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| Specials from chef Costantino Passalacqua (from January, 16) |
- Salmon fillet roll with Grana Padano and pink pepper - 78.00
- Stew of squids in tomato sauce with toasted garlic bread - 89.00
- Onion soup ua gratin - 38.00
- Spaghetti with clams and saffron - 115.00
- Tagliatelle with sea bream fillet, arugula, lemon and pepper - 110.00
- Risotto with asparagus and Grana Padano - 85.00
- Black pepper beef fillet with whiskey sauce - 135.00
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| Specials from chef Costantino Passalacqua (from December, 5) |
- Salad with steamed scorpion fish, cherry tomatoes, Crimea onion and olives -85.00
- Sautéed veal brain in brandy sauce - 59.00
- Fettuccine with stewed sweet peppers, tomatoes, anchovies and olives - 95.00
- Gnocchi of spinach with gorgonzola sauce and prosciutto cotto - 77.00
- Ravioli pansotti stuffed with ricotta and new walnuts served with new walnuts sauce - 89.00
- Risotto with red radicchio, speck and Grana Padano - 75.00
- Halibut à la munière (pan-fried and stewed in white wine) - 115.00
- Stew of rabbit with olives and herbs with sweet peppers stew - 105.00
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| Specials from chef Costantino Passalacqua (from November, 14) |
- Aubergines in cocotte with prosciutto cotto, mozzarella, cèps and Grana Padano - 69.00
- Crushed prawns with green celery and red radicchio - 89.00
- Vegeterian rigatoni (with sweet pepper, tomatoes, peas and zucchini) - 69.00
- Round ravioli stuffed with halibut and spinach served with octopus stewed in tomato sauce - 95.00
- Spaghetti with tomato sauce, mascarpone and speck - 75.00
- Risotto with clams and cuttlefish - 99.00
- Deep fried seafood platter: squids, cuttlefish, red mullet and prawns - 125.00
- Oxtail tomato stew Roman style - 83.00
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| Specials from chef Costantino Passalacqua (from October, 24) |
- Marinated salmon fillet with Grana Padano on arugula bed - 58.00
- Sautéed zucchini with Mozzarella ua gratin served with garlic ciabatta toasts - 63.00
- Home made pasta stuffed with ricotta (fresh cheese) baked with four cheeses sauce - 96.00
- Bavette with stewed cuttlefish and curry - 72.00
- Home made maltagliati with anchovies, sweet peppers, broccoli, cappers and Sicilian olives - 86.00
- Risotto with saffron and Grana Padano - 65.00
- Stew of prawns with chanterelle and cèps - 129.00
- Beef fillet of the Chef with brandy sauce - 119.00
- Chocolate tart with apricot jam and black truffles, served with sweet Mascarpone cheese - 58.00
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| Specials from chef Costantino Passalacqua (from October, 3) |
- Lemon marinated mackerel fillets with diced tomatoes and aromatic herbs - 65.00
- Stew of cèps and chanterelle mushrooms with garlic toasts - 69.00
- Vegetable soup minestrone with pesto sauce - 45.00
- Bavette with langoustine, tomato sauce, brandy and scampi tails - 125.00
- Tagliatelle with asparagus and rucola - 88.00
- Ligurian pansooti stuffed with squash and crushed almond biscuits; served with squash and Grana Padano sauce - 73.00
- Red mullet fillets fried in butter with sage leaves - 95.00
- Grilled three chops beef fillet with black pepper and aromatic herbs - 139.00
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| Specials from chef Costantino Passalacqua (from September, 12) |
- Ashgabat melon with Prosciutto di Parma - 77.00
- Lemon marinated scorpion fish salad - 62.00
- Pappardelle with zucchini, sweet pepper, tomatoes and prawns - 97.00
- Gnocchi with seafood and cappers Eolian style - 75.00
- Baked cannelloni stuffed with trio of chicken, beef and pork - 85.00
- Risotto with chanterelle mushrooms - 79.00
- Roasted sea bass with chanterelle mushrooms - 160.00
- Chef's curry with young chicken from the farm - 89.00
- Fresh peaches with white wine, fresh orange juice and berries - 52.00
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| Specials from chef Costantino Passalacqua (from August, 7) |
- Tartar of pink tomatoes with Crimea onion, leeks and Balsamico sauce - 67.00
- Summer vegetables salad with prawns - 75.00
- Tuna fillets and mozzarella served with fried dumplings and pesto - 127.00
- Home-made Ligurian trofie with pesto sauce - 65.00
- Classic spaghetti with cuttlefish and ink - 95.00
- Risotto with shrimps and curry - 87.00
- Grilled squids - 75.00
- Grilled beef tournedo with seasonal lettuces - 125.00
- Fresh peaches with white wine, fresh orange juice and berries - 52.00
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