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

Panisse 9


Pumpkin ravioli with marjoram butter 17

 Florence fennel and shaved celeriac with lentils and herbs 14

Whipped salt cod with grilled polenta, chili and olives 19

Rose veal with artichokes, parsley, capers and anchovy 22


Chargrilled onglet with chickpeas and Salsa Etruscan 32

Halibut roasted with crushed borlotti beans, Treviso, thyme and red wine vinegar 37

Guinea hen for two roasted in Soave Castelcerino with spinach, lemon and ricotta 58


Watercress salad with a mustard dressing 9

 Lemon and bay potatoes 9


Pernod parfait with an anise biscuit 12

 Baked apple with almonds, prunes and Amaretto 9

 Chocolate tart with crème fraîche 9

 Date and cognac tart 9




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