Secondi piatti

Guancetta di vitello all’Amarone con zoccolo di polenta dolce e salsa al cavolfiore

22,00 €

Veal cheek cooked with Amarone wine served with sweet polenta and cauliflower sauce

Ricciola marinata al caffè e cioccolato su crema di sedanorapa ed indivia belga

28,50 €

Fillet of greater amberjack marinated in coffee and chocolate garnished with chicory and a puree of celeriac

Fillet of yellowfin tuna with cherry vinegar and pureed pumpkin

Fritto dell’Adriatico in tempura con verdurine

28,50 €

fish from the adriatic and vegetables deep fried in a tempura batter

Seasonal pick

Branzino su vellutata di spinacino e brunoise di pera al rosmarino

26,00 €

Fillet of sea bass with pureed spinach and sliver of rosemary flavoured pear

Fillet of Italian beef marinated in ginger and served with mushrooms

Petto d’anatra con salsa alla verza, cavolo e cappuccio rosso marinato

25,50 €

Duck breast with a cabbage sauce, cabbage and marinated red cabbage

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