Guancia di manzo al nero d'avola
Second Course
Beef cheek with mashed potatoes, mushrooms, and seasonal vegetables
Geweldig
Goed
Gemiddeld
Matig
Slecht
Meer in Second Course
Tataki di tonno all'eoliana
Aeolian-style tuna tataki served with a pesto of tomatoes, basil, capers, olives, pine nuts, garlic, olive oil.
3.7
2 ratings
€ 34.00
Filetto al nero d'avola
A Tournedos fillet,cooked at low temperature with nero d`avola reduction, aromatic herbs, thyme-flavoured potato millefeuille and including mixed salad
4.0
1 ratings
€ 38.00
Parmigiana
Aubergines, tomato sauce, basil, parmesan cheese and mozzarella
€ 22.00
Anatra confit su mela cotogna
Duck leg cooked at low temperature, mostard and quince puree, salt shallots, celeriac and seasonal vegetables
€ 32.00