Carpaccio di manzo con sedano e tartufo in olio extravergine di oliva di prima spremitura
Beef carpaccio with sliced celery, shaved "Parmigiano Reggiano" and truffle
in first press extra-virgin olive oil
18.00
Antipasto all'italiana
"Prosciutto di Parma" and Speck, baby artichokes and eggplants cured in extra-virgin olive oil,
baby buffalo mozzarella and baby greens salad. Served with salted cantucci
18.00
Insalata mista Baby greens salad, champignon mushrooms, celery, cherry tomatoes, red radicchio and Belgian endive
9.00
Bresaola
Bresaola is a traditional cured lean beef from Valtellina in the north of Italy.
It is presented finely sliced, dressed with "Extra Virgin Olive Oil" and fresh lemon juice,
served with baby arugula in a vinaigrette of "Aceto balsamico Originale di Modena" and
shaved "Parmigiano Reggiano".
18.00
Il Tagliere dei formaggi A selection of imported italian cheese served on a wooden cutting board accompanied with dry raisins,
walnuts and red bell pepper marmelade: Parmigiano Reggiano(cow- aged 24 months from Parma),
Pecorino di Pienza (sheep- aged 12 months from Tuscany), Gorgonzola dolce (cow- from Lombardia), Mozzarelline di bufala campana (buffalo- from Napoli)
