Anatra confit su mela cotogna
Second Course
Duck leg cooked at low temperature, mostard and quince puree, salt shallots, celeriac and seasonal vegetables
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Tataki di tonno all'eoliana
Aeolian-style tuna tataki served with a pesto of tomatoes, basil, capers, olives, pine nuts, garlic, olive oil.
3.7
2 ratings
€ 34.00
Filetto al nero d'avola
A Tournedos fillet,cooked at low temperature with nero d`avola reduction, aromatic herbs, thyme-flavoured potato millefeuille and including mixed salad
4.0
1 ratings
€ 38.00
Parmigiana
Aubergines, tomato sauce, basil, parmesan cheese and mozzarella
€ 22.00
Guancia di manzo al nero d'avola
Beef cheek with mashed potatoes, mushrooms, and seasonal vegetables
€ 34.00