Duncan excellent premium Irish fines oysters | 24,50 | 43,00

(Half a dozen | Whole dozen)
Sommelier selection: De Sousa & Fils, Champagne Brut Tradition | 15,50

ZUPPA DI PESCE | 22,50

Fish soup
Sommelier Selection: Azienda Agricola Gini, Soave Classico | 11,50

CARPACCIO DI MANZO | 21,50

Carpaccio of Friesian Roodbont beef according to the recipe of David
Sommelier Selection: Azienda Agricola Marco Cecchini D’orsaria Pinot Grigio | 7,50

VITEL TONNÉ | 21,50

Thinly sliced veal fillet, tuna and caper sauce
Sommelier Selection: Panizzi, Vernaccia Di San Gimignano | 9,50

BURRATA, CUORE DI BUE E BALSAMICO IGP (20 ANNI) | 22,50

Burrata, Cuore Di Bue tomatoes with 20 year old balsamic vinegar
Sommelier Selection: Masseria Frattasi Taburno Falanghina Di Montagna | 8,50

POLPO E FAGIOLI | 24,50

Grilled octopus served with white beans
Sommelier Selection: Gabbas, Manzanile Vermentino Di Sardegna | 9,00

SEPPIE E PISELLI | 21,50

Baby squid served with peas in tomato sauce
Sommelier Selection: Biologische Rosé, Azienda Collefrisio | 9,50

TARTARE DI MANZO MENTA E YOGURT | 23,50

Steak tartare from Black Angus beef served with mint and yogurt
Sommelier Selection: Tenuta De Angelis, Offida Pecorino | 7,50

STROZZAPRETI AL RAGÙ BOLOGNESE (Wagyu Beef) | 29,50

According to an authentic recipe from Accademia Italiana della Cucina with Wagyu Beef
Sommelier Selection: Cantina Tollo, Montepulciano D’abruzzo Riserva Mo | 8,50

RAVIOLI RICOTTA E SPINACI | 27,50

Ravioli with a ricotta-spinach filling, mascarpone sauce and prosecco
Sommelier Selection: Cascina La Barbatella, Barbera D’Asti | 10,50

TAGLIATELLE AL TARTUFO E SPINACI | 28,50

Homemade tagliatelle, black truffle and spinach
Sommelier Selection: Cantine Due Palme, Sangaetano Primitivo Di Manduria | 7,50

SPAGHETTI BOTTARGANARA | 29,50

Spaghetti with dried tuna roe Carbonara
Sommelier Selection: Gabbas, Manzanile Vermentino Di Sardegna | 9,00

TROFIE ZAFFERANO SALSICCIA E ASPARAGI | 26,50

Hand rolled pasta, Italian sausage and asparagus with saffron
Sommelier Selection: Cantina Tollo, Montepulciano D’abruzzo Riserva Mo | 8,50

TAGLIOLINI NERI ALLO SCOGLIO | 32,50

Black Tagliolini with seafood
Sommelier Selection: Panizzi, Vernaccia Di San Gimignano | 9,50

PACCHERI ALL’ASTICE | 37,50 | 52,50 ( ± 600 gram )

Paccheri, half Canadian lobster
Sommelier Selection: Tenuta Olim Bauda, Piemonte Chardonnay I Boschi | 9,50

PASTA BAMBINO | 15,50

For the kids: spaghetti, tomato sauce and Parmesan cheese

FILETTO DI MANZO AL PORTO | 42,50

Friesian Roodbont tournedos with port sauce (± 200 grams), served with seasonal vegetables and potatoes from the oven
Sommelier Selection: Stefano Accordini, Valpolicella Classico Supériore Ripasso | 11,50 | 59,50

SPECIALITÀ – SPECIALTY

COSTATA DI MANZO ALLA BRACE ( Per 2 persone ) | 95,00

Friesian Roodbont Dry aged Tomahawk steak ( For 2 people, ± 1200 grams ) served with seasonal vegetables and potatoes from the oven
Sommelier Selection: Stefano Accordini, Valpolicella Classico Supériore Ripasso | 11,50 | 59,50
Sommelier Selection: Cascina Bongiovanni, Barolo | 95.00

STINCO DI’AGNELLO | 32,50

Lamb shank (Slow cooker) from the oven, served with mashed potatoes
Sommelier Selection: Tenuta Isole E Olena, Chianti Classico | 11,50 | 59,50

FILETTO DI BRANZINO ALLE MANDORLE | 31,50

Sea bass fillet with a crispy crust of sun dried tomatoes and almonds with lime butter sauce
Sommelier Selection: Panizzi, Vernaccia Di San Gimignano | 9,50 | 59,50

SALMONE MARINATO ALLA BARBABIETOLA | 29,50

Salmon fillet with green pea wasabi cream
Sommelier Selection: Azienda Agricola Gini, Soave Classico | 11,50 | 59,50

GAMBERONI AL VINO BIANCO | 34,50

Wild jumbo shrimp with garlic and parsley
Sommelier Selection: H. Lun, Alto-Adige Chardonnay | 9,00 | 47,50

TIRAMISÙ AL PISTACCHIO | 12,50

According to an authentic recipe with pistachio

COPPA DI DAVID | 16,50

Tuscan cantuccini, espresso, Frangelico liqueur, hazelnut ice cream, mascarpone cream and whipped cream

CRÈME BRÛLÉE CON FRUTTI DI BOSCO | 14,50

Crème brûlée with forest fruit

SGROPPINO ALLA MELA VERDE | 16,50

Ice cold spoom: green apple sorbet, vodka and prosecco

SELEZIONE DI FORMAGGI | 19,50

Four different types of Italian cheese, apple syrup, honey and mustard

GELATO BAMBINO | 9,50

For the kids :two scoops of ice cream of your choice with fruit

DI LENARDO, PASS THE COOKIES | 8,50

Dessert wine with a deep golden color and a fruity perfume of acacia honey and vanilla with Tuscan Cantuccini