Speisen

Aspa­ra­gus foam soup with par­me­san crou­tons

Bread salad with Buf­fa­lo-Mozza­rella and San Mar­za­no tomatoes

Salad from green and white aspa­ra­gus with roas­ted hazel­nuts

Varie­ty of anti­pas­ti with fish, meat and vege­ta­bles

Bru­schet­ta-Tri­lo­gy: San Mar­za­no tomatoes and bur­ra­ta / rocket salad, par­ma ham and Par­me­san chee­se / avo­ca­do and North Sea shrimps

Steak tar­ta­re from US beef with crè­me fraîche and truf­fles

Home­ma­de Ravio­li, fil­led with aspa­ra­gus and ricot­ta, in a wild gar­lic sau­ce

Home­ma­de taglia­tel­le with truf­f­le

Risot­to with green and white aspa­ra­gus

… with beef fil­let

… with black tiger shrimps

Pap­par­del­le with lamb ragout

Pen­ne or who­le meal pen­ne with spring oni­ons and chil­li, in toma­to sau­ce

… with beef fil­let

… with prawns

Gui­nea fowl fil­led with goats chee­se and avo­ca­do, on mas­hed pota­toes with a sau­ce from sun dried tomatoes

Sal­tim­boc­ca (veal fil­let medail­lon) with par­ma ham and sage in white wine sau­ce

New Zea­land rack of lamb with a thy­me-gar­lic sau­ce, spi­n­ach and mas­hed pota­toes

Beef fil­let with a pine nut crust, on Baro­lo sau­ce, gril­led vege­ta­bles

… from Argen­ti­na 200g

… from Argen­ti­na 300g

… from Pome­ra­nia 200g

… from Pome­ra­nia 300g

Brief­ly roas­ted tuna with sesa­me seeds and a spi­cy toma­to-risot­to

Monk fish with shrimps and green aspa­ra­gus, in a lobs­ter sau­ce

Gril­led who­le sea bream (approx. 500 — 600g) with fresh herbs and oli­ve oil

King prawns with gar­lic and herbs