Menu

  • Starters

    • Tuna Carpaccio
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      Æ’35
      Yellowfin Tuna with fresh songino, black olives, olive oil, capers powder, lemon zest.
      • Crispy Scallops
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        Æ’32
        Scallops wrapped in pancetta with rosemary and purple mash potato.
        • Shrimps on Pineapple Carpaccio
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          Æ’24
          Shrimps on thinly slice ginger infused pineapple.
          • Crispy Beef Tartar
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            Æ’35
            Beef tenderloin tartar with crispy egg,shallot,angostura,local crest.
            • Truffle Beef Carpaccio
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              Æ’27
              Beef tenderloin Carpaccio with fresh songino,truffle shaving,truffle mayo,oil.
              • Gnocchi alla Norcina
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                Æ’38
                Ricotta cheese gnocchi with Norcina sausage, 36 month old Parmigiano Reggiano and black summer truffle cream.
                • Burrata Cheese Caprese Style
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                  Æ’40
                  Fresh Burrata imported from Italy with black summer truffle and cherry tomatoes. (when available)
                • Main Courses

                  • Pumpkin Ravioli
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                    Æ’45
                    Ravioli pasta with pumpkin,amaretti bisquits,butter and sage.
                    • Trofie alle Vongole
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                      Æ’60
                      Trofie pasta with fresh clams,chilli flakes,garlic,parsley, cheekpeas puree. (when available)
                      • Fettuccine Gamberi e Burrata
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                        Æ’45
                        Fettuccine pasta with light pink creamy tomato and burrata sauce,courgette,black tiger shrimps.
                        • Calamarata allo Scoglio
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                          Æ’60
                          Calamarata Pasta with tiger shrimps,scallops,chilli flakes,garlic and parsley.
                          • Filet Tagliata
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                            Æ’48
                            Sliced Filet with light balsamic and extra vergin olive oil dressing,paired with songino salad,topped with 48 month old Parmigiano Reggiano.
                            • New Zealand Lamb Cutlets
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                              Æ’50
                              Hazelnut encrusted lamb cutlets with Dijon mustard and fresh salad.
                              • Tuna Tagliata
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                                Æ’45
                                Sliced grilled Tuna with olives,capers,paprika,cilantro and songino salad.
                                • Red Snapper Filet
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                                  Æ’55
                                  Pan seared Red Snapper with chickpeas puree and crispy purple potatoes.
                                • Sides

                                  • Tagliolini Cacio e Pepe
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                                    Æ’20
                                    Tagliolini pasta with 36 month old Parmigiano Reggiano and black pepper.
                                    • Tagliolini Cacio, Pepe e Tartufo Nero Estivo
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                                      Æ’30
                                      Tagliolini pasta with 36 month old Parmigiano Reggiano,black pepper,black summer truffle.
                                      • Oven roasted Potatoes
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                                        Æ’7
                                        • Garlic greenbeans
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                                          Æ’10
                                          • Mix Salad
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                                            Æ’18
                                          • Desserts

                                            • Chocolate Vulcano
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                                              Æ’20
                                              Dark chocolate souffle’,toffee caramel heart, vanilla ice cream,crumble.
                                              • Crostata di limone
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                                                Æ’20
                                                Lemon Tart with vanilla ice cream.
                                                • Sgroppino
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                                                  Æ’20
                                                  Lemon sorbet, vodka, prosecco.
                                                  • Selezione di formaggi
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                                                    Æ’25
                                                    Selection of the finest italian cheeses served with acacia’s honey,balsamic glaze from Modena and italian lemon curd.
                                                  • Digestivo

                                                    • Limoncello
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                                                      Æ’15
                                                      • Frangelico
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                                                        Æ’15
                                                        • Amaretto Disaronno
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                                                          Æ’15
                                                          • Sambuca
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                                                            Æ’13.5
                                                            • Grappa
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                                                              Æ’18
                                                              • Tia Maria
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                                                                Æ’13.5
                                                                • Cointreau
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                                                                  Æ’13.5
                                                                  • Grand Marnier
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                                                                    Æ’13.5
                                                                    • Baileys
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                                                                      Æ’15
                                                                      • Port
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                                                                        Æ’18