Our Easter menu
STARTERS
Easter appetizer platter (corallina salami, boiled meatballs with green sauce, breaded sweetbreads, focaccia…) – 18
Toasted bread with lamb offal and rosemary, served with a pecorino crisp – 12
Jewish-style fried artichoke with potato and mint cream – 11
Eggs in “tripe style” with pecorino and mint – 10
Burrata from Putignano with tomato and caper tartare, and basil oil – 14
PASTA COURSES
Fresh fettuccine with white ragù and artichokes – 19
Ricotta and spinach ravioli with “merollo” ragù and meat – 22
Cacio e pepe with pistachios and lemon – 16
“Coda di soreca” gnocchetti with Amatriciana sauce – 18
MAIN COURSES
Lamb (abbacchio) in broth-style sauce with roasted potatoes – 32
Pork tenderloin with Cesanese wine sauce and pumpkin fondant – 22
Sliced Angus beef with smoked ricotta, fried artichoke, and Cesanese reduction – 32
Lamb chops with thyme, Cesanese reduction, and sautéed chicory – 26
DOLCI
Zuppa Inglese (Italian trifle with custard and chocolate) – 9
Marsala zabaglione – 9
Minted pears with custard and chocolate shavings – 9
Guanaja chocolate crumble with pastry cream – 9
Set menu
Choice of coratella crostini or fried artichoke
Choice of fettuccine or cacio e pepe
Choice of lamb chops or pork tenderloin
Dessert
€55 (drinks not included)