FEBRUARY 2012

STARTERS

Codfish

whisked with extra virgin olive oil, chopped turnip greens,

€ 14,50

Tuna fish

marinated, raw fennel and green apple, raisins and cashew nuts, soft roe

€ 14,50

Wild boar

mashed chickpeas with rosemary wafers, spicy sauce

€ 13,50

Goat cheese flan

in a bath of Belgian endive, figs marinated in chilli caramel

€ 13,50

Steamed cauliflower

spicy orange infusion, olives crumbly

€ 13,00

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FIRST COURSERS

Homemade spaghetti

amberjack fillet with creamed broccoli, olives and crusty bread

€ 15,50

Chestnut flour macaroni

with beef sauce and pioppini mushrooms

€ 13,50

Buckwheat flour gnocchi

cheese fondue and toasted almond

€ 13,50

Acquerello carnaroli rice

with pumpkin purè, crispy rosemary, Grana Padano 24 months mousse

€ 12,50

Topinambur winter cream

with pearl barley cabbage, celery and carrots

€ 13,00

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MAIN COURSERS

Sturgeon

lentils stewed with rosemary, crispy bacon

€ 24,00

Amberjack

dried broad beans purè with black ink, crustaceans cream

€ 24,00

Veal

ribs and glazed pumpkin, pioppini mushroom

€ 23,00

Alfredo’s home made cotechino

creamy potatoes pure ,balsamic sauce,black truffle

€ 23,00

Steamed thistles

crunchy hazelnut, Fontina cheese cream

€ 22,00

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DESSERT MENU

Meringue of tea with bergamot,

lemon cream and berries

€ 11,00

Chocolate cake

with raspberries and crunchy wafer

€ 11,00

Chestnut cannoli

ricotta cheese and chocolate, rum cream

€ 11,00

Warm walnut tart

and coffee with milk ice cream

€ 11,00

Mango parfait with

hot chocolate and cocoa crumbled blown

€ 11,00

Ice cream

nuts and English sauce

€ 11,00

Cocoa beans sorbet

rosemary pears and chocolate biscuit without flour

€ 11,00

Best of dessert

a selection of aur best dessert in one plate

€ 18,00

Cheese selection

a selection of cow and goat milk cheese, with our jams and honey

€ 15,00

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TASTING MENU

Lobster carpaccio,
marinated radicchio in orange juice and Campari, saffron and fennel sauce

Cellarius Franciacorta Brut ’07 Berlucchi

Foie gras terrine,
fig jam, caramelized red port reduction and toasted brioche bread

Sauternes ‘03 Ch. Liot

Tortelli

stuffed with bread and thymeartichokes in thei soupe, Iberian ham

Dolcetto d’Alba ’09 Mirafiore

Veal Cheek
gently basking in its sauce, polenta and black truffle reduction

Barbera ’06 Olmo Antico

Choose of dessert

€. 68,00

The wine tasting €. 23,00

 

 

LITTLE TASTING MENU

Foie gras terrine, fig jam,
caramelized red port reduction and toasted brioche bread

I Capitelli ’08 Anselmi
 
Veal Cheek gently basking in its sauce,
polenta and reduction of black truffle

Dolcetto d’Alba ’09 Mirafiore

Choose of dessert

€. 47,00

The wine tasting €. 15,00