Starters

Zucchini flan on saffron mousse with brisée crumble (G-C-A) € 15

Soft-boiled egg on parmesan cream, black truffle and hazelnut powder (C-G-H) € 16

Mixed local cold cuts and cheeses with homemade fried bread (G) € 20

First courses
(All pasta is handmade)

Acquerello rice with saffron with Sangiovese reduction, caramelized onion powder
and porcini mushroom quenelle (G) € 20

Tagliatella 3.0 with black truffle and mountain butter  (C-G-A) € 18

Tortellini in meat broth (A-C-I) € 20

Second courses

Slow-cooked filet with fresh porcini mushrooms (G) € 26

Beef cheek braised in red wine on grilled polenta (N) € 21

Zucchini velouté with marinated vegetable carpaccio and herb-crusted croutons (A-G) € 20

Side dishes

Roast potatoes €6.00

Caponata € 6

Desserts

Yogurt cloud on strawberry coulis (G) € 10

Forest tiramisu (A-C) € 10

Blonde caramel cheesecake (A-C) € 10

Cover charge €2.50

Allergens
A – Gluten | B – Crustaceans | C – Eggs | D – Fish | E – Peanuts | F – Soy | G – Milk | H – Nuts | I – Celery | L – Mustard | M – Sesame seeds | N – Sulfur dioxide | O – Lupins | P – Molluscs