Primi Piatti - First Course
Tagliolini con granchio, peperoncino e rucola (NV)
Tagliolini pasta with handpicked Crab, Rocket leaves, oven roasted Tomatoes and a hint of Chilly
890.00
Spaghetti agli agrumi con gamberetti e carciofi (NV)
Spaghetti with pan-fried Prawns, Artichokes and Citrus scented sauce
870.00
Pappardelle con confit di anatra e funghi misti (NV)
Fresh Pappardelle pasta with Duck confit, Mushrooms and jus
680.00
Risotto con mela verde e salsiccie (NV)
Risotto cooked with Green Apple, Sherry and crumbled Sausages-A great combination of flavours
730.00
Linguine con le zucchini alla Nerano (V)
Linguine tossed with crispy Zucchini, extra virgin oil and Provolone, light and delicious
560.00
Stracci alla panzanella (V)
Fresh hand-made pasta tossed with Tomato, Garlic, Chilly, Olives and toasted Bread
570.00
Gnocchi di patate farciti con scamorza e pesto (V)
Gnocchi filled with smoked Cheese, tossed with fresh Cherry Tomato sauce and a dollop of homemade Pesto
630.00
Tortelli con burrata e sedano rape con burro e limone (V)
Fresh Pasta bundles filled with Burrata and Celeriac, tossed in Butter and Lemon Zest
730.00
Ravioli tondi con fonduta, salsa di funghi (V)
Round Ravioli filled with creamy Fondant, tossed in a wild Mushroom sauce
590.00
Risotto con barbabietola e frutti di bosco (V/NV)
Fresh risotto with Beetroot, wild Berries and Taleggio fondue-with or without Prawns
With Prawns: 870.00 without Prawns: 730.00
Vellutata di zucca e arancia con funghi porcini (V)
Light and refreshing Pumpkin and Orange soup with tossed wild Mushrooms
480.00
Zuppa di cipolla e finocchio con un’idea di zenzero e pesto ai pistacchi (V)
Onion and Fennel soup with a hint of Ginger and a spoonful of Pistacchio Pesto
480.00
