Aperitif
| Violet potato cream, rosemary oil, Parmesan sauce, and cured ham powder | 20,00 |
| Citrus-scented beef stew with Taggiasca olives | 15,00 |
| Mussels Pepata | 13,00 |
| Raw and burrata | 13,00 |
| Mixed charcuterie board of the house | 14,00 |
STARTERS
| Bigoli with duck ragu | 12,00 |
| Kale risotto with pecorino cheese and crispy prosciutto | 16,00 |
| Spaghetti cacio e pepe | 12,00 |
| Fish soup with garlic croutons | 20,00 |
| Linguine with clams | 16,00 |
| Spaghetti with seafood | 18,00 |
SECONDS
| Ossobuco with saffron risotto | 25,00 |
| Seared salmon slice with a garden of crisp vegetables and orange cream | 18,00 |
| Sliced beef with rocket and Parmesan or artichoke cream | 18,00 |
| Salt cod Vicenza style with soft polenta | 17,00 |
| Braised pork cheek served with grilled radicchio | 18,00 |
| Grilled octopus tentacles on a rosemary-infused cream of chickpeas and purple potatoes | 16,00 |
| Vegetarian dish with our best side dishes, accompanied by mozzarella di bufala or burrata of your choice | 15,00 |
OUTLINES
| Baked or fried potatoes | 5,00 |
| Grilled vegetables | 6,00 |
| Mixed salad | 5,00 |
| Grilled radicchio | 6,00 |