Our dinner menu changes daily. Below is a sample from this season.

Panisse 10


Pane griglia with fresh ricotta, crushed favas, Taggiasca olives and spinacini 16

Marinated lobster salad with peas, their shoots, parsley and Capezzana 2016 olive oil 19

Hand-cut tagliarini verde with spring nettles, nutmeg and parmesan 17

Poached ox tongue with fingerlings, celery hearts and tarragon vinaigrette 18


Wild halibut grilled with asparagus, Castelluccio lentils, sorrel and marinated anchovy 36

Rabbit and sage saltimbocca with speck, capers and spinach 32

Lombatello chargrilled over rosemary branches with crema di cariofi, pinenuts and parsley 33


Pernod cream 10

Tiramisu 10

Pistaccina 10

Colonel 11

 Chocolate tart 10





Beton Brut
Byrrh, Rye, Pastis  15


Gin, Cognac, Cocchi Americano, Crème de Peche  14


Muscadet, Crème de Cassis, Cocchi Americano  13


Marquis de Sade
Pisco, Lavender & Orange cordial  14


Campari, Cocchi Dopo Teatro Vermouth, Sparkling Wine  13