Starters
- Artcheviche 14
Tartare mix of tuna, salmon and red shrimps marinated with lime passion fruit and orange with cucumbers and cashews
- Roasted octopus marinated with ginger, fresh fennels and cherry tomatoes 14
- Catalan steamed lobster with crispy salad 26
- Red shrimp carpaccio 16
With burrata cheese, pistachios, orange essence and red fruits
- Wagyu beef tartare 12
Marinated with oil, lemon, salt and pepper, with parmesan cheese flake and crispy bread
- Tagliere di Sardegna​ 12
Typical Sardinian cut board with mixed cold cuts, local ham, cheeses, olives and croutons
First courses
- Paccheri pasta sauted with Picanha ragu and buffalo mozzarella cream 14
- Culurgiones Ogliastrino 14
Filled pasta with cheese, potatoes and mint from Ogliastra region sauted with smoked swordfish, butter and reduction of moscato wine
- Lemon linguine pasta 14
Sauted with tuna tartare, pistachios and tomatoes
- Spaghettone monograno Felicetti 14
Sauted with clams, tomatoes and mullet roe
- Spaghettone monograno senatore Cappelli with lobster and tomatoes sauce 22
(half lobster per portion)
- Paccheri pasta with seafood 14
Meats from the kitchen
- Argentinian Angus sirloin Rib Eye 400 gr 26
Grilled and cut to taste, with rocket salad, cherry tomatoes and grana flakes
- Grilled Australian Ox fillet 300gr 26
Served with grilled vegetables, french fries and BĂ©arnaise sauce
- Iberian Pork de Bellota Pluma (Pata Negra) 26
Roasted and served with french fries, salad and honey mustard
- Irish Angus Tomahawk 1000gr 50
Grilled and served with french fries and salad
Fish
- Roasted tuna fillet 18
Served with salad and olives cream and fresh and dry tomatoes
- Roasted salmon fillet 18
Served with grilled vegetables
- Fish of the day 4/hg
In salt crust served with grilled vegetables
- Mixed fried-fish 22
Fried squids, Mediterranean red shrimps and vegetables
- Grilled seafood 22
Sea bass, Mediterranean red shrimps, squids and vegetables
Desserts
- Panna cotta 5
With wild berries, strawberries, chocolate or caramel
- Catalan cream 5
At vanilla or Bronte pistachio taste
- Artcheesecake 5
Served with almond crumble, topped with wild berries, strawberries, chocolate or caramel
- Homemade TiramisĂą 5
With dark chocolate flakes
- Hot chocolate cake 6,50
Served with ice cream
- Sorbet 5
Scented at lemon and pear William or tangerine
- Roasted pineapple 5
Scented with sugar and cinnamon (Brasilian specialty)
- Chocolates sphere (recommended for 2 people) 10
With wild berries and strawberries
- Tavolozza Art (recommended for 2 people) 16
Mix of pastry mignon and fresh fruits
- Our "sgroppini" 12
Lemon sorbet with vodka, pear sorbet with rhum, tangerine sorbet and Grand Marnier
