À la carte menu


Cured meats and cheese board

Salumi selezionati Coccia Sesto e formaggi della Tuscia consigliato per due persone

Mixed fried starter

Mix of mini supplì, croquettes and battered vegetables, recommended for two people

Vitello Tonnato

Low and slow-cooked veal round steak with tuna sauce, rocket, confit tomatoes and caper dust

Barzotto egg

Barzotto egg with a crunchy breadcrumb coating on a parmesan and truffle fondue

Caramelised onion

Caramelised onion on parmesan fondue, a crunchy tuile and balsamic reduction

Spring rolls

Fillo pastry rolls filled with vegetables with sweet chilli sauce and soy reduction

Gamberi Kataifi

Prawns in a crispy kataifi pastry with soy sauce and wasabi mayo reduction


Seabass marinated in lime, chilli, onions and mango on a sweat potato velouté

Tuna tartare

Yellowfin tuna cubes, avocado, lime, chives, chilli threads and soy sauce reduction

Veal tartare

Knife-cut veal tartare with marinated egg yolk, Taggiasca olives, spring onions, caper dust and balsamic reduction

First Mains

Cocoa tagliatelle with duck ragout

and tomato powder

Pumpkin gnocchi with walnut cream

with the scent of cinnamon

Guitar with cheese and pepper and chopped prawns with lime

Raw prawn quenelle with lime

Braised Tail Gyoza with Demiglace

Chives and parmesan fondue

Second Mains - Low and slow-cooked meat


Brazilian cut CBT, with roasted potatoes, demiglace and garlic oil

Petto d'anatra

with chestnut hummus and passion fruit

Short Ribs

Beef short rib, CBT, glazed in BBQ sauce, sesame seeds, chives and coleslaw salad

Flank Steak Pinwheels

Bavetta roll filled with bacon, spinach, horse cheese and garlic cream on celeriac purée.

Pancia Dong Po

Pork belly cubes glazed with sauce Oriental

Beef Tagliata​

Tagliata Oil and Rosemary Tagliata

Tagliata di Cuberoll di Scottona con olio e rosmarino

Tricolour Tagliata

Tagliata di Cuberoll di Scottona con rucola, grana e pachino

Beef Tagliata with lard from Colonnata and pink pepper

Tagliata di Cuberoll di Scottona con lardo di colonnata e pepe rosa

Tagliata with truffle

Tagliata of Scottona beef with truffle


Second Mains - Fish

Roasted octopus

Roasted octopus with caponata sweet and sour and creamed American potatoes

Gochujang squid

Glazed squid with spicy sauce korean and rocket

Salmon steak

Grilled salmon steak with pear chutney and honey mustard


Raspberry and Pistachio Semifreddo

Covered with dark chocolate mirror Raspberry and pistachio semifreddo covered with dark chocolate

Buried Ricotta

Ricotta with honey, cinnamon and chocolate crumble


Milk chocolate rocher filled with cream cheese and caramel

Warm chocolate cake

served on crème anglaise Molten chocolate lava cake with crème anglaise


Crispy pastry with diplomatic cream A thousand leaves of cream - millefeuille​

Pera m'briaca

Kaiser pear cooked in spiced red wine and served with cream Kaiser Pear in spiced red wine, served with cream


mascarpone, coffee and cocoa powder.

ricottina interrata

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