Capesante scottate

Antipasti

Seared scallops with Friarielli broccoli, chestnuts and mandarin reduction

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

€ 23.00

Burrata served with anchovies, parsley and taralli crumble

€ 20.00

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