Menu
Appetizers
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Warm seafood salad with sour vegetables
2 4 9 14 *
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Tomino cheese grilled with sauted Porcini mushrooms
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Charcuterie board with Tropea onions jam
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Messina style eggplant caponata
First courses
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Carnaroli rice with Porcini mushrooms and hazelnut crumble
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Spaghetti with sea bass, cherry tomatoes and aromatic bread
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Pappardelle with veal stew and salted ricotta cheese
Main courses
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Baked sea bass with vegetables and potatoes
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Braised veal cheek with soft potatoes
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Bavarian Scottona fillet grilled or cooked in Porcini sauce served with potatoes and vegetables
Dessert
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Tarte tatin with vanilla ice cream
8
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Dark chocolate lava cake with hazelnut crumble and ginger sauce
10
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Tiramisù in “Collini” style