Our
Menu
The essence of our cuisine comes from all 20 regions of Italy; from the high Alps to arid Sardinia. We offer many seasonal dishes and use specially selected regional products and wines to bring you the flavors of Italy.
APERITIVO
PANE BIOLOGICO | 7.50
Organic bread with extra virgin olive oil and Maldon sea salt
ANTIPASTI - APPETIZERS
Classic Italian entrees with a modern twist. Discover an unprecedented Italian flavor explosion.
TARTARE DI MANZO | 23.50
Hand-cut tartare of “Friesian Red and White” beef tenderloin, mustard, Parmigiano Reggiano, and black pepper
Sommelier Selection: Famiglia Olivini, Lugana | 10.95
CARPACCIO DI BRANZINO | 21.50
Thinly sliced sea bass with fennel, orange vinaigrette, and a dressing of green herbs and anchovies
Sommelier Selection: Tenuta Colpaola, Verdicchio di Matelica | 9.95
BURRATA PUGLIESE | 19.50
Creamy burrata from Puglia with fresh figs, balsamic vinegar, and extra virgin olive oil
Sommelier Selection: Panizzi, Vernaccia di San Gimignano | 10.95
VITELLO TONNATO | 19.50
Medium-rare roasted eye of round veal with tuna cream, capers, and crispy black olive crumble
Sommelier Selection: Tenuta La Giustiniana, Gavi Lugarara | 10.95
GAMBERONI | 22.50
Wild tiger prawns with sweet potato cream, gremolata, and crispy tramezzini crumbs
Sommelier Selection: Masseria Frattasi, Falanghina di Montagna | 10.50
FUNGHI TRIFOLATI | 18.50
Mixed roasted mushrooms with thyme and black truffle oil from Umbria
Sommelier Selection: Tenuta Olim Bauda, Chardonnay I Boschi | 12.95
PRIMI - INTERMEDIATE COURSE
Our pastas are prepared in an authentic Italian way and served as a traditional Italian intermediate course
BIGOLI AL RAGÙ D’ANATRA | 22.50
Bigoli with slow-cooked duck ragù, orange, thyme, and duck jus
Sommelier Selection: Stefano Accordini, Valpolicella Classico Superiore Ripasso | 11.95
CAPPELLI ALLA ZUCCA | 21.50
Cappelli filled with pumpkin and amaretti, served with sage butter and Parmigiano Reggiano
Sommelier Selection: Tenuta Colpaola, Verdicchio di Matelica | 9.95
FETTUCCINE AL TARTUFO NERO | 22.50
Fettuccine with black truffle, baby spinach, and mascarpone
Sommelier Selection: Tenuta Olim Bauda, Chardonnay I Boschi | 12.95
LINGUINE AI FRUTTI DI MARE | 24.50
Linguine with wild white tiger prawns, clams, mussels, squid, and roasted cherry tomatoes,
finished with fish fumet, white wine, olive oil, and parsley
Sommelier Selection: Gini, Soave Classico | 12.50
GNOCCHI AL GORGONZOLA, SPECK E NOCI | 21.50
Gnocchi with creamy Gorgonzola, Italian speck, and walnuts
Sommelier Selection: Monchiero Carbone, Barbera d’Alba Pelisa | 10.95
PACCHERI ALLA NORMA | 19.50
Paccheri with tomato, roasted eggplant, basil, and grated ricotta salata
Sommelier Selection: Tenuta delle Terre Nere, Etna Rosso | 14.50
SECONDI PIATTI - MAIN COURSES
INVOLTINO DI CODA DI ROSPO E MELANZANA | 36.50
Monkfish fillet rolled in eggplant, with chunky caponata and bergamot sauce
Sommelier Selection: Famiglia Olivini, Lugana | 10.95
GUANCIA DI VITELLO BRASATA | 34.50
Slow-cooked veal cheek with mashed potatoes, glazed carrots, borettane onions, and veal jus with bay leaf
Sommelier Selection: Salcheto, Vino Nobile di Montepulciano | 13.50
SPECIALITÀ – SPECIALTY
COSTATA DI MANZO “DOUBLE DUTCH” | 99.50
Holstein Double Dutch côte de boeuf, 30 days dry-aged (for 2 persons, ± 1100 grams)
Served with roasted potatoes in their skins, Tuscan herbs, and oven-roasted Mediterranean vegetables
Sommelier Selection: Stefano Accordini, Valpolicella Classico Superiore Ripasso | 11.95
Sommelier Selection: Campo alla Sughera, Bolgheri Rosso Adèo | 15.95
FILETTO DI MANZO ALLA DAVID CON AGLIO NERO | 39.50
Beef tenderloin from “Friesian Red and White” cattle with porcini duxelles, fondant potato, black garlic, broccolini, and Marsala jus
Sommelier Selection: Campo alla Sughera, Bolgheri Rosso Adèo | 15.95
INVOLTINO DI FARAONA | 32.50
Label Rouge guinea fowl stuffed with dried figs, served with creamy herb polenta, chestnuts, and poultry jus with mustard
Sommelier Selection: Agostina Pieri, Rosso di Montalcino | 11.95
COSTOLETTE D’AGNELLO | 34.50
Medium-rare roasted rack of lamb with celeriac cream, herb crust with pistachio, oregano, and lamb jus
Sommelier Selection: Isole e Olena, Chianti Classico | 14.95
CAVOLFIORE ARROSTO | 27.50
Roasted cauliflower with cauliflower cream, pecorino, hazelnuts, and browned butter
Sommelier Selection: Gini, Soave Classico | 12.50
DOLCI - DESSERTS
Culinary craftsmanship down to the smallest detail. Taste again the taste of yesteryear with a modern twist.
TIRAMISÙ DELLA CANTINA | 12.50
A light, contemporary tiramisù with chocolate cake, mascarpone, zabaglione, espresso and cocoa
PANNA COTTA ALLA VANIGLIA | 11.50
Silky smooth panna cotta with salted caramel, Maldon sea salt and crispy cantuccini
SGROPPINO AL BERGAMOTTO | 14.50
Ice-cold sgroppino with bergamot sorbet, vodka and prosecco
AFFOGATO AL PISTACCHIO | 12.50
Pistachio ice cream with crispy kataifi and warm chocolate-espresso sauce
SELEZIONE DI FORMAGGI | 17.50
Four matured cheeses with fig mostarda, acacia honey and crostini
Sommelier Selection: Stefano Accordini, Valpolicella Classico Superiore Ripasso | 11.95
ESPRESSO MARTINI | 14.50
Dessert? Coffee? Cocktail? Why choose?
VINO DA DESSERT – DESSERT WINE
DI LENARDO, PASS THE COOKIES | 8.50
Golden dessert wine with acacia honey and vanilla, served with Tuscan cantuccini
🌿Vegetarian dishes.
We also serve gluten-free pasta.
Please let us know if you have any allergies and/or dietary requirements.
For groups of 10 or more, we offer attractive group packages.
Our strength
Italian kitchen brigade
We believe that good Italian food deserves attention and time; therefore, our Italian chefs cook all our dishes with the utmost dedication. Some of our Italian specialties require hours or even days of preparation time to achieve the perfect taste. And our pastas? Of course, we make these fresh daily in our own kitchen.
CHEF DE CUISINE
- Angelo Colombo
SOUS-CHEF
- Cesare Custode
- Carlo Mignotto
- Alex Paterlini
GARDE MANGER – PÂTISSIER
- Stefano Giovanni Marino
- Alessandro Battaglia
An impression
From our dishes
