Lunch Menu

THREE-COURSE PRIX FIXE 25

Chef Andrea's three-course lunch varies daily and is available Tuesday to Thursday

 

ANTIPASTI

ZUPPA DI STAGIONE    Soup of the season 

POLIPO  17
Octopus, lemon confit, baked black olives, fresh tomatoes

BARBABIETOLE  11
Assortment of marinated baby beets, walnuts, creamy goat cheese, crispy Grana Padano

TARTARA DI TONNO   17
Yellow fin tuna tartar, ricotta, pickled cauliflower, black truffle emulsion

I CALAMARI    10
Seared calamari, fava beans, Toscanelli, Taggiasche olives, spiced tomato sauce, garlic crostino

CUORI DI LATTUGA      9
Heart of lettuce, walnut chutney, Granny Smith apples, goat cheese, Sicilian citrus vinaigrette

CARNE CRUDA*    12
Thinly sliced raw beef tenderloin, sundried tomato, black olive tapenade, Regiano shavings, arugula


PRIMI

GNOCCHI   18
Smoked eggplant gnocchi, wild boar sausage, fennel, chili, castelmagno

CHITARRA  26
Chitarra, Maine lobster, veal, tomato confit, preserved lemon, her crumbles

BORSA  18
Potato "bags", beef rib meat, green asparagus tips, sage sauce, parmesan espuma

SCHIALATELLI  17
Scialatelli, veal, zucchini, wild mushroom

PENNE 17
Penne shepherd style - speck, porcini, English peas, beef ragu

RISOTTO      22
Organic ramp Acquerello risotto, tomato gelee, smoked burrata

SECONDI

MAIALINO    24
Suckling pig, apricot marmalade, celery root puree, apples, baby leeks

MANZO  29
Beef tenderloin, sweet and sour red onions, porcini mushrooms, chive potato cake, oxtail red wine sauce

VITELLO   34
Veal tenderloin piccata, fingerling potato rosti, porcini mushrooms, marjoram and oregano sauce

 

 CHEF ANDREA PACE

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