Menu
Starters
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Artchevice 14
Tartare mix of tuna, salmon and red shrimps marinated with lime passion fruit and orange with cucumbers and cashews
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Roasted octopus marinated with ginger, fresh fennels and cherry tomatoes 14
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Lobster Thermidor au gratin 26
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Wagyu beef tartare 12
marinated with oil, lemon, salt and pepper, with parmesan cheese flake and crispy bread
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Tagliere di Sardegna 12
Typical Sardinian cut board with mixed cold cuts, local ham, cheeses, olives and croutons
First courses
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Paccheri pasta sauted with Picanha ragu and buffalo mozzarella cream 14
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Culurgiones Ogliastrino, filled pasta with cheese, potatoes and mint from Ogliastra region, sauted with smoked swordfish, butter and reduction of moscato wine 14
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Linguine truffle flavored 16
Served with parmesan cream and truffle
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Farro and legumes soup 14
Served with seared duck breast and red Porto reduction
Main courses
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Roasted tuna fillet 18
Served with salad and cream of olives and fresh and dry tomatoes
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Roasted salmon fillet 18
Served with grilled vegetables
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Rabbit meat roll 22
Filled with Villagrande Strisaili ham, ricotta cheese and herbs, on soft polenta
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Argentinian Angus sirloin Rib Eye 400 gr 26
Grilled and cut to taste, with rocket salad, cherry tomatoes and grana flakes
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Grilled Australian Ox fillet 300gr 26
Served with grilled vegetables, french fries and Béarnaise sauce
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Iberian Pork de Bellota Pluma (Pata Negra) 26
Roasted and served with french fries, salad and honey mustard
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Irish Angus Tomahawk 1000gr 50
Grilled and served with french fries and salad
Sides
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French fries 4
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Grilled vegetables 5
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Crispy roasted polenta 5
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Black bean soup (Fajolada) and basmati rice 6
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Mixed salad 5
Desserts
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Panna cotta 5
With wild berries, strawberries, chocolate or caramel
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Catalan cream 5
At vanilla or Bronte pistachio taste
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Artcheesecake 5
Served with almond crumble, topped with wild berries, strawberries, chocolate or caramel
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Homemade Tiramisù 5
With dark chocolate flakes
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Hot chocolate cake 6,50
Served with ice cream
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Sorbet 5
Scented at lemon and pear William
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Roasted Pineapple 5
Scented with sugar and cinnamon (Brasilian specialty)
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Chocolates sphere (recommended for 2 people) 10
With wild berries and strawberries
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Tavolozza Art (recommended for 2 people) 16
Mix of pastry mignon and fresh fruits
Churrascaria
Rodizo pequeño
28
per person
- Roasted scamorza cheese
- Pork loin
- Chicken thigh
- Spiced bacon-wrapped turkey
- Pork sausage
- Brazilian style pork neck
- Angus rump/flanchette
- Black Angus picanha
- Served with the traditional brazilian sides
Rodizo felix
40
per person (min. 2 people)
- Roasted scamorza
- Pork loin
- Chicken thigh
- Spiced bacon-wrapped turkey
- Pork sausage
- Brazilian style pork neck
- Angus rump
- Angus flanchette
- Black Angus picanha
- Black Angus chump
- Angus sirloin
- Picanha nobile cut
Served with selection of hot&cold side plates as rice, cous cous, vegetables, cheese and salami.
Sides: Fajolada brazileira, basmati rice, Caesar salad and french fries
Desserts: cinnamon roasted pineapple and pastry mignon
Vegetarian
16
per person
- Basmati rice
- Vegetarian cous cous
- Chickpea hummus
- Grilled vegetables
- Crispy polenta
- Raw vegetables
- Pecorino cheese (optional)
Cocktail list
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Americano 7
Campari, prosecco Cinzano, seltz
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Americano 7
Campari, Cinzano Vermouth Rosso, seltz
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Negroni 8
Campari, Cinzano Vermouth Rosso, Bulldog Gin
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Aperol Spritz 5
Aperol, prosecco Cinzano, seltz
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Wild & Ginger 8
Wild Turkey Bourbon, Thomas Henry Ginger ale, Aromatic Bitter
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Paloma 7
Tequila Espolon Blanco, succo di Lime, sciroppo di agave, Thomas Henry pink grapefruit
