Burrata e acciugata

The classic recipe from Harry’s Bar in Venice, from the 1950’s: thinly sliced raw beef, Cipriani sauce

€ 23.00

Fassona beef tartare with black truffle and crispy quail egg

€ 24.00

Baked sliced eggplant, layered with tomato sauce, buffalo mozzarella, Parmesan cheese and bread crumbs

€ 21.00

Hearty Tuscan soup made with vegetables, potatoes, cannellini beans, served with crostini bread

€ 18.00

Seared scallops with Friarielli broccoli, chestnuts and mandarin reduction

€ 23.00