À la carte menu
Appetisers
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
Ceviche
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
Picanha
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
Dessert
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
Rocher
Milk chocolate rocher filled with cream cheese and caramel
Warm chocolate cake
served on crème anglaise Molten chocolate lava cake with crème anglaise
Millefoglie
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
Tiramisù
mascarpone, coffee and cocoa powder.
To learn more about the prices of the menu, fill out the request form, and we will send the link to your email.