Starters
Asparagus and marinated mackerel
20
Salad of mountain herbs and pickled red onions 
10
Carpaccio of Rubia Gallega dry aged 60 days, black truffle
28
Velvety leek and potato soup 
18
Beef tartare on charcoal-grilled marrowbone, with mustard seeds and marinated yolk
22

First Courses
Beetroot potato gnocchi, with creamy alpine cheese sauce
19
Fresh “Sedanini” pasta with prawns and courgettes in light curry sauce
21
Cod-filled ravioli, Bloody Mary sauce
20
Baked Sicilian-style Anelletti short pasta served in cocotte
25
Fusillone pasta with guanciale, pecorino cheese and broad bean cream
19
Spaghetti alla Chitarra, tomato and basil 
19

Main Courses
Smoked beef short ribs, mashed sweet potato 
32
Sea bream meunière, with lemon and parsley, on steamed potatoes 
28
Jar cooked rabbit with pine nuts, capers, olives and cherry tomatoes
29
Stuffed round courgette, aged bread, sun-dried tomatoes, mint
25

Side dish
Nouvelle potatoes
8
Green beans with lemon and oil (cold)
8
Tomato salad 
8
Seasonal grilled vegetables
8

Desserts
Crispy puff pastry, dark chocolate mousse, Maldon salt 
13
Red fruit biscuit, yoghurt foam, lime meringue
12
Green tea bavarois, strawberry gel, Novarino biscuit
12
Selection of home made sorbets
8
Fine cheese selection from „Degust“ with chutney and mustard
16