“nuovaMente Agli Amici!”

seaweedOnly: my sea salad * (3, 7)

raw: local lobster and salted weever with frozen grilled broth, radish and pink grapefruit gel (2, 4)

grilled amberjack with reduction of chicken and ginger (4, 7, 9)

ravioli with coffee, mascarpone and sea urchin sauce (1a, 3, 7, 14)

à la Rossini: tortelli with veal and goose liver,
black truffles and zabajone (1, 3, 7)

veal lacquered with fermented raspberries and cuttlefish eggs (4)

lemon curd and vegetables
with almond ice cream and cucumber water-ice (3, 8, 9)

For the tasting menu is required the participation of the entire table

the menu € 130 p.p.

We suggest the pairing with“rare wines and beyond” € 65 p.p.

“go green”

salted meringue, beans, potatoes and basil-pesto ice cream (3, 7, 8)

seasonal vegetables scapece-style with shiro miso (6, 9)

ravioli with eggplant, tomato essence and Montasio cheese (1, 3, 7)

lasagna powdered with raspberries, flowers and zucchini (1, 3, 7)

more &/or less?* (10)
dryed tomatoes salad with cucumber mustard

extra virgin olive oil cream
with puffed chocolate and basil ice cream* (1, 3, 7, 8, 9)

red, pink & roses! (1, 3, 7, 8)
fig with milk reduction, red turnips sorbet, creamy Araguani chocolate, pink pepper and roses

For the tasting menu is required the participation of the entire table

the menu € 95

The wine pairing: Vines, Wineyards and Winegrowers around Italy, in five steps € 50

“Grand Tour”:
postcards from Italy

Venice  Small cuttlefish, sea broth,
vinegar and onion 4, 14

Udine  Steamed bread with Friulian saffron,
salted butter with flax seeds and chicken broth 1, 3, 7

Naples  like Queen Margherita:
cloud of bread, piennolo tomato and caper powder 1, 7

Cagliari  Sardinian fregola with yellowfin tuna marrow broth,
anchovies and a scent of lemon 1, 4

Turin  Tortelli with boiled meat,
horseradish and green sauce 1, 3, 9

L’Aquila Eggs & cheese with our quail bbq 3, 7

Florence goldsmith art 1, 3, 7, 8
soft biscuit with ivoire cream and black currant, mango and lemon sorbet

For the tasting menu is required the participation of the entire table

the menu € 110 p.p.

The pairing with spirit and wine in five tastings € 50 p.p.

à la Carte

You can also choose dishes à la carte:

3 dishes per person: 95 Euro
4 dishes per person: 110 Euro
5 dishes per person: 120 Euro
* asterisk means “just with the complete tasting menu”.

Extra menu: selection of italian cheeses (from € 20)

Food Allergens

1. Cereals containing gluten, namely: a- wheat (such as spelt and Khorasan wheat), b- rye,      c- barley, d- oats
2. Crustaceans for example: a- prawns, b- crabs, c- lobster, d -crayfish
3. Eggs
4. Fish.
5. Peanuts
6. Soybeans
7. Milk
8. Nuts: namely a- almonds, b- hazelnuts, c- walnuts, d- cashews, e- pecan nuts, f- Brazil nuts, g- pistachio nuts, h- macadamia (or Queensland) nuts.
9. Celery and celeriac
10. Mustard
11. Sesame
12. Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
13. Lupin, which includes lupin seeds and flour.
14. Molluscs like a- clams, b- mussels, c- whelks, d- oysters, e- snails and f- squid

Based on the information listed, if you have a food allergy to any of the ingredients prepared or served in our restaurant, please keep in mind, when deciding which food items are right for You, that there are products containing wheat/gluten, soy, milk, and eggs in our restaurant. Cross-contact may occur during food preparation and storage.

. Fish raw or almost raw , found among our proposals has been subjected to a blast chilling,  accordingly the regulation EC 853/2004.

. Smoking is forbidden in our local under Law no. 584 11/11/1975

COVID-19: Measures for your Health and Safety

We have adhered to the Italian Government’s instructions, trained our staff and improved our hygiene and sanitization procedures, so that Your stay in our property will be safe, as well as pleasant.

Here are the indications from the Italian Government, which we ask you to follow:

– do not go to the restaurant if you have flu symptoms or fever (temperature above 37.5 ° C);
– follow the directions for access and for movements within the room, limiting the latter as much as possible;
– always maintain the interpersonal distance of one meter;
– always wear the mask, even when contacting staff, the mask should only be removed when You are sitting to Your table;
– use the hand sanitizing sprays or gels made available;
– if possible, avoid using cash.