Menu
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MENU
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STARTERS
Beef tartare, pears, Grana cheese and toasted walnuts
16
Fried polenta with sautéed porcini mushrooms and crispy guanciale chips
16
Smoked goose breast carpaccio with honey mustard and marinated red cabbage
16
Mazara del Vallo red prawn tartare, candied lemon
and pink peppercorn mayonnaise
and pink peppercorn mayonnaise
17
Poached egg with baby spinach and truffle robiola cheese
14
Sous-vide artichoke on topinambur cream and herb oil
14
FIRST COURSES
Risotto with braised leeks, guanciale and toasted hazelnuts
16
Fresh egg maccheroncini with slow-cooked beef ragù
17
Trapani-style busiata with swordfish, tuna and Sicilian pesto
16
Tagliolino with porcini mushrooms and Mazara del Vallo red prawn tartare
20
Cappellaccio filled with roasted aubergine mousse,
pecorino fondue and mint
pecorino fondue and mint
16
Gnocchetti with yellow pumpkin cream and thyme-scented crispy breadcrumbs
15
MAIN COURSES
Braised beef cheek on creamy mashed potatoes
19
Beef tagliata with rocket and Grana cheese
18
Beef tagliata with sautéed porcini mushrooms
20
Pork belly with plum sauce and Savoy cabbage
16
Sous-vide turbot with potato and shallot cream and borlotti beans
22
Yellow pumpkin stew on broccoli cream with pine nuts and raisins
16
SIDE DISHES
Roasted potatoes, mixed oven-baked vegetables
5
DESSERTS
Tiramisù
7
Baked cinnamon custard with caramelised apples and salted biscuit
7
Warm puff pastry with ricotta, pears and chocolate
7
Vanilla gelato
5
Lemon gelato
5
Cantucci and Vin Santo del Chianti
6
Pineapple
6
Passito "Il Via" Tenuta Baccanella
5
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