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
10SALTED COD MANTECATED ON CRUMBLE WITH CUTTLEFISH AND ONION OF TROPEA BURNED
11CHEESE BURRATA, RAW TOSCANO DOP AND BREAD POD
12CARPACCIO D'ANATRA SMOKED WITH BEECH, MISTICANZA, ROCHER DI CAPRINO ALLA MENTA AND ORANGE SAUCE
12FLAN WITH PORCINI MUSHROOMS ON FONDUTA DI PARMIGIANO D.O.P 36 MONTHS
10MIXED TASTING OF SLICES, CHEESES AND MOSTARDS
20
for 2 people
Primi
FRESH PASTA GARLIC, OIL, HABANERO CHITARRIN WITH SHRIMP CARPACCIO
16CARNAROLI RICE WITH VERACI CLAMS WITH TUNA BOTTARGA AND LIME ZEST
16EGG TAGLIOLINI WITH BUTTER WITH SAN MINIATO TRUFFLE
18CASARECCE WITH RAGÙ WHITE RABBIT, TOASTED PINE NUTS AND UVETTA
15FAGOTTINI STUFFED WITH PEARS AND PECORINO ON FONDUTA DI PARMIGIANO DOP 36 MONTHS, NUTS AND ACACIA HONEY
14Tartare
TARTARE DI TONNO ROSSO, COCONUT WATER AND FILES
16TARTARE DI GAMBERI, COLTURA DI BURRATA AND BASIL OIL
16BEEF TARTARE WITH GREEN APPLE TZAZIKY SAUCE AND PINK PEPPER
16BEEF TARTARE WITH DARK EGG AND TRUFFLE FLAKES
18Secondi
TATAKI DI TONNO IN CRESTA DI SESAMO ON SENAPE SAPA WITH HONEY AND PEACHES CONFIT
22"FISH AND CHIPS" LIGHT FRIZZURINA OF CALAMARI AND GAMBERI, CHIPS OF POTATOES AND SAUCES MURALES
16ROASTED POLPO ON BURRED QUENELLE AND REDUCTION AT CHIANTI
20LOMBI DI CONIGETTO STUFFED IN DOUBLE COOKING ON DARK MUSHROOMS WITH PORCINI MUSHROOMS
18CARBON STEAK THREAD WITH TRUFFLE FLAKES AND RED WINE SAUCE
24Dolci