Ricotta tonnata 13
4 toasted bread slices served with a mix of ricotta cheese, raw tuna, topped with salty anchovies’ fillet and greek cappers.
Guanciale e balsamico 13 (L)
Delicious, fine slices of pork cheecks, served on top of bread slices and topped with drops of aceto balsamico tradizionale di Modena D.O.P 30years old.
Formaggi misti 15 (G)
Ubriaco al Barolo, Piave mezano, Taleggio D.O.P, served with two different kind of jams.
Affettati misti 14 (G) (L)
Share this delight, little assortment of 60gr mortadella al pistaccio, 40gr salami gran magro Fiocco, 4pc green olives mammouth.
Insalatina mista 8 (G) (V) (L)
A straight forward green salad with Radicchio, frisse, pumpkin seeds, marinated red onion, EVO oil dressing.
Gorgonzola e pere 12
90C degrees cooked pear, caramelized with sugar cane topped with melted gorgonzola cheese.
Gamberi al pomodoro 13 (G)
Cooked tiger prawn with herbs, EVO oil and tomatoes.
Pesto di ceci 12 (V)
Chickpeas puree, olive oil EVO, hazelnuts and black pepper.
Tartare vegana 13 (V)
Raw cherry tomato, zucchini, roasted eggplant, deep fried onions, citrus vinaigrette, tomato jam, Dijon mustard, black pepper and parsley.
Pasta alla puttanesca 22 (L)
Dry pasta with tomato sauce, black olives, anchovies, Sicilian cappers, garlic and flat parsley.
Pasta alla puttanesca vegana 20 (V)
Dry pasta with tomato sauce, black olives, Sicilian cappers, garlic, and flat parsley.
Risotto 23 (G) (L)
Every week we are serving a different risotto.
Spaghetti con le cozze 25 (L)
Dry pasta with mussels, garlic, EVO oil, flat parsley, anchovies’ oil. It comes sprinkled with flavoured breadcrumbs.
Seppia con piselli 23 (G) (L)
Mediterranean squid stewed with green peas and vegetable in tomato sauce.
Arrosto di manzo 27 (G) (L)
Low temperature slow cooked Dutch beef, served in slices with creamy mushroom sauce and roasted potatoes.
Insalata mista 18 (V)
Mix green salad with roasted vegetables, marinated red onion, pumpkin seeds, olive oil EVO and salt.
Savoyardi cake, mascarpone cheese, coffee, cacao, and chocolate.
Torta de la nonna 12 (L)
Housemade crust pie with butter, flour, sugar, filled with crème patisserie, served with pine nuts and powdered sugar on top.
Formaggi misti 15 (L)
Ubriaco del vajot, Piave mezano, Montasio joven, served with jam.
Vegan Cake 10 (V)
We accept lunch vouchers only at lunch time.
Our menu may undergo changes based on availability.
L = lactose free
V = vegan
G = gluten free
N = nuts