Lunch 12.00 to 15.00* (Mon to Fri) :: Dinner 18.00 to 22.00* (Mon to Fri) | Open all day from 12.00 :: 22.00* (Sat) & 21.30* (Sun) | *Last order
Chicken liver pâté, toasted organic homemade bread
Rocket salad with shavings of 36 months matured Parmigiano Reggiano
Organic homemade bread, garlic, datterino tomatoes, fresh basil and extra virgin olive oil
Deep fried whitebait
Smoked scamorza cheese rolled in cured Tuscan ham and baked in the char grill oven
Deep fried artichoke served with salsa all’erba cipollina (chives sauce)
Mozzarella enclosed in a crispy bread coating, spicy tomato sauce
Aubergine, tomatoes sauce, Grana Padano cheese and baked in the oven
Mozzarella di Bufala Campana DOP,tomatoes, fresh basil
Burrata cheese, confit red and yellow baby plum tomatoes, fresh basil
Grilled mixed vegetables, extra virgin olive oil and fresh basil
Sliced raw sashimi grade tuna, chopped tomatoes, peppers, onions, lemon, extra virgin olive oil
Thinly sliced beef tenderloin, rocket salad, 36 months matured Parmigiano Reggiano and chef’s special sauce
Warm octopus and squid salad, extra virgin olive oil, parsley and lemon juice
Deep fried fresh squid served with tartar sauce
Wild red prawns carpaccio from Mazara del Vallo served with stracciatella cheese, emulsion of Sicilian tomatoes and wild fennel
Borlotti beans cooked in a flask with sage and extra virgin olive oil
Winter chicory salad with anchovies, basil, garlic, vinegar and extra virgin olive oil
Thick bean soup with fresh pasta
Cannellini beans and prawns in extra virgin olive oil, parsley, basil and radicchio di chioggia
Cured Tuscan ham and fresh pears
Light broth, scrambled egg, a dash of fresh tomato sauce, lemon juice, 36 months matured Parmigiano Reggiano, toasted bread
Fresh vegetable soup
Riso Vialone Nano IGP with fresh mixed mushrooms and 36 months matured Parmigiano Reggiano
Riso Vialone Nano IGP, prawns, red prawns, squid and octopus, salicornia and lemon zest
Riso Vialone Nano IGP with fresh black truffle
Short twisted pasta, fresh homemade tomato passata sauce
Twisted fresh pasta typical of Liguria served with homemade pesto sauce (contains nuts)
Spaghetti egg pasta, guanciale, fresh chili and pecorino
Spaghetti egg pasta, guanciale (gamey), free range eggs, Pecorino, black pepper (the real carbonara, NO CREAM)
Thick pierced egg pasta, pancetta, onions, chilli, Pecorino, pepper and a dash of homemade tomato passata sauce
Macaroni egg pasta with a creamy pecorino sauce and cracked black pepper
Ribbed egg penne, stracchino cheese, sausage meat, black pepper
Chef special pasta made with small pieces of flattened pasta dough folded over a filling of braised beef seasoned with sage and butter
Fresh egg flat pasta cut into a broad ribbon shape traditionally of Tuscany served with our family wild boar sauce
Spaghetti, fresh clams, parsley, garlic and chilli
Spaghetti with octopus, squid, prawns, red prawns, clams, mussels and fresh homemade tomato passata sauce
Flat thick spaghetti with half fresh lobster, fresh homemade tomato passata sauce
Fine flat egg pasta noodles with butter and fresh black truffle
Fresh egg pasta parcels filled with melted cheese and mixed wild mushrooms
Macaroni egg pasta with gorgonzola, walnuts and chopped red chicory from Chioggia
Sea Bream cooked with caramelised fennel and white wine garnished with parsley and cherry tomatoes
Charcoal grilled tiger prawns, garlic, parsley, olive oil and garnished with misticanza salad
Char-Grilled black tiger prawns, parsley, olive oil, citrus dressing and garnished with a misticanza salad
Charcoal Grilled whole sea bass drizzled with extra virgin olive oil
Mussels in a garlic, white wine and pepper sauce
Mussels in a garlic and tomato sauce
Grilled fresh whole sardines served with rocket salad and citrus dressing
Julienne cut calf’s liver with onions, salt and served with polenta
Traditional skewered grilled lamb characteristic of Abruzzo served with toasted bread and dipping sauce of extra virgin olive oil, mint, garlic and rosemary
Calf’s liver sautéed with sage
Thin veal escalope sautéed with rosemary, garlic and garnished with a misticanza salad
Italian Veal escalopes piccata, lemon sauce topped with red radish cress
Corn fed chicken cooked on a brick (scorched on the outside) served with a mustard sauce and a garnish of misticanza salad
Roast rabbit with rosemary, garlic and a tomato and wine sauce garnished with rainbow carrots
Thinly sliced fillet of beef lightly cooked with garlic, Extra Virgin olive oil and garnished with a misticanza salad
Shin of veal served with saffron risotto
60 days dry age grain fed rib-eye steak Char-Grilled, garnished with a misticanza salad
Breaded veal cutlet, hammered thinly and panfried in clarified butter. Served on the bone
30 days dry age grain fed beef cooked on Charcoal Grill (served rare only)
Classic Italian dessert made with sponge fingers, mascarpone cheese, coffee, chocolate, and coffee liqueur
A sponge layered dessert with almonds, mascarpone cream and topped with an Italian meringue
Panna cotta “baked cream” served with a fruit of the forest coulis
Sliced fresh oranges in a caramel syrup
Oven-baked Italian cheesecake served with raspberry coulis
Traditional Italian Chocolate Salami
Three Sicilian Cannoli, garnished with Chocolate, Pistacchio and Almond
Pastry cream on a base of shortcrust pastry, covered with pine nuts, almonds and powdered sugar
Apple tart with a hint of cinnamon
Chocolate and amaretti flan
Vanilla ice-cream
Milk chocolate ice-cream
Salted caramel
Italian chocolate chip ice-cream
Lemon sorbet
Fresh strawberry sorbet
Dark chocolate sorbet
Smooth and creamy sorbet using Sicilian pistacchio
Italian farmhouse cheeses chosen by our chef, served with cracker varieties and chutney
