Menu

The freshness of raw materials, the search for ingredients
to make a dish better and better, time dedicated to
conceive and think about everything that could make you rip
a smile to our guests

Antipasti

CIABATTINA FRIED WITH LAMPREDOTTO DI MARE WITH GREEN SAUCE HOME MADE AND MAJO WITH OCTOPUS WATER

SALTED COD MANTECATED ON CRUMBLE WITH CUTTLEFISH AND ONION OF TROPEA BURNED

CHEESE BURRATA, RAW TOSCANO DOP AND BREAD POD

CARPACCIO D'ANATRA SMOKED WITH BEECH, MISTICANZA, ROCHER DI CAPRINO ALLA MENTA AND ORANGE SAUCE

FLAN WITH PORCINI MUSHROOMS ON FONDUTA DI PARMIGIANO D.O.P 36 MONTHS

MIXED TASTING OF SLICES, CHEESES AND MOSTARDS

for 2 people

Primi

FRESH PASTA GARLIC, OIL, HABANERO CHITARRIN WITH SHRIMP CARPACCIO

CARNAROLI RICE WITH VERACI CLAMS WITH TUNA BOTTARGA AND LIME ZEST

EGG TAGLIOLINI WITH BUTTER WITH SAN MINIATO TRUFFLE

CASARECCE WITH RAGÙ WHITE RABBIT, TOASTED PINE NUTS AND UVETTA

FAGOTTINI STUFFED WITH PEARS AND PECORINO ON FONDUTA DI PARMIGIANO DOP 36 MONTHS, NUTS AND ACACIA HONEY

Tartare

TARTARE DI TONNO ROSSO, COCONUT WATER AND FILES

TARTARE DI GAMBERI, COLTURA DI BURRATA AND BASIL OIL

BEEF TARTARE WITH GREEN APPLE TZAZIKY SAUCE AND PINK PEPPER

BEEF TARTARE WITH DARK EGG AND TRUFFLE FLAKES

Secondi

TATAKI DI TONNO IN CRESTA DI SESAMO ON SENAPE SAPA WITH HONEY AND PEACHES CONFIT

"FISH AND CHIPS" LIGHT FRIZZURINA OF CALAMARI AND GAMBERI, CHIPS OF POTATOES AND SAUCES MURALES

ROASTED POLPO ON BURRED QUENELLE AND REDUCTION AT CHIANTI

LOMBI DI CONIGETTO STUFFED IN DOUBLE COOKING ON DARK MUSHROOMS WITH PORCINI MUSHROOMS

CARBON STEAK THREAD WITH TRUFFLE FLAKES AND RED WINE SAUCE

Dolci

CIABATTINA FRIED WITH LAMPREDOTTO DI MARE WITH GREEN SAUCE HOME MADE AND MAJO WITH OCTOPUS WATER

SALTED COD MANTECATED ON CRUMBLE WITH CUTTLEFISH AND ONION OF TROPEA BURNED

CHEESE BURRATA, RAW TOSCANO DOP AND BREAD POD

CARPACCIO D'ANATRA SMOKED WITH BEECH, MISTICANZA, ROCHER DI CAPRINO ALLA MENTA AND ORANGE SAUCE

FLAN WITH PORCINI MUSHROOMS ON FONDUTA DI PARMIGIANO D.O.P 36 MONTHS

MIXED TASTING OF SLICES, CHEESES AND MOSTARDS

FRESH PASTA GARLIC, OIL, HABANERO CHITARRIN WITH SHRIMP CARPACCIO

CARNAROLI RICE WITH VERACI CLAMS WITH TUNA BOTTARGA AND LIME ZEST

EGG TAGLIOLINI WITH BUTTER WITH SAN MINIATO TRUFFLE

CASARECCE WITH RAGÙ WHITE RABBIT, TOASTED PINE NUTS AND UVETTA

FAGOTTINI STUFFED WITH PEARS AND PECORINO ON FONDUTA DI PARMIGIANO DOP 36 MONTHS, NUTS AND ACACIA HONEY

TARTARE DI TONNO ROSSO, COCONUT WATER AND FILES

TARTARE DI GAMBERI, COLTURA DI BURRATA AND BASIL OIL

BEEF TARTARE WITH GREEN APPLE TZAZIKY SAUCE AND PINK PEPPER

BEEF TARTARE WITH DARK EGG AND TRUFFLE FLAKES

TATAKI DI TONNO IN CRESTA DI SESAMO ON SENAPE SAPA WITH HONEY AND PEACHES CONFIT

"FISH AND CHIPS" LIGHT FRIZZURINA OF CALAMARI AND GAMBERI, CHIPS OF POTATOES AND SAUCES MURALES

ROASTED POLPO ON BURRED QUENELLE AND REDUCTION AT CHIANTI

LOMBI DI CONIGETTO STUFFED IN DOUBLE COOKING ON DARK MUSHROOMS WITH PORCINI MUSHROOMS

CARBON STEAK THREAD WITH TRUFFLE FLAKES AND RED WINE SAUCE

MILLEFOGLIE WITH CHANTILLY CREAM AND STRAWBERRY COMPOSITE

TIRAMISÙ BY MURALES BISTRÒ AL PASSION FRUIT

HABANERO DARK CHOCOLATE FLAN ON WHITE CHOCOLATE GANACHE AND AMARETTI

BASIL COOKED CREAM WITH RED TOMATO JAM AND COCOA CRUMBLE BITTER