Focaccia al forno
CARPACCIO DI MANZO TARTUFO 12.5
Thinly sliced beef, truffle cream, pine nuts, arugula, Sicilian olive oil and shaved Parmesan
TONNO E POMODORI SECCHI 11.5
Tuna salad tossed with pomodori secchi-garlic mayonnaise, little gem, pickled red onion, samphire and black olive crumbs
VITELLO TONNATO 11.5
Medium-rare roasted veal, tuna cream, red onion rings, Sicilian olive oil, arugula and salted capers
POLLO BRASATO 11.5
Slow-braised chicken with garlic, black olives, pine nuts, cherry tomato, Parmesan, red pesto and arugula
FOCACCIA 8.5
Focaccia (oven-baked) with fresh pomodori, buffalo mozzarella, arugula and pesto alla Genovese
FOCACCIA 9.5
Focaccia (oven-baked) with spicy salami, red onion, Gorgonzola Piccante, arugula and sliced black olives
Zuppa e insalate
INSALATE CAPRESE 14.5
Creamy wild mushroom soup with ceps, finely sliced spring onion and truffle
ZUPPA DI PORCINI E TARTUFO 8.5
Creamy wild mushroom soup with ceps, finely sliced spring onion and truffle
INSALATE DI RADICCHIO E GORGONZOLA PICCANTE 9.5/15
Red endive salad with roasted pumpkin, multi-coloured cherry tomatoes, smoked almonds, Gorgonzola Piccante and a honey-orange vinaigrette
Antipasti
ANTIPASTI VEGETARIANI 17.5
Platter with grilled vegetables, two bruschetta with tomato-garlic salsa, sundried tomato-cream cheese spread, grissini, house marinated olives, buffalo mozzarella, green pesto, focaccia, various dips, sundried tomatoes, fig jam and Provolone Piccante
ANTIPASTI DI CARNE 19
Platter with various hams & sausages, two bruschetta with tomato-garlic salsa, grissini, buffalo mozzarella, green pesto, focaccia, various dips, house-marinated olives, fig jam and Provolone Piccante
PANE 6.5
Roasted focaccia with truffle cream, pomodori secchi-garlic dip and olive
CARPACCIO DI MANZO E TARTUFO 13
Thinly sliced beef, arugula, truffle cream, pine nuts, olive oil and shaved Parmesan
VITELLO TONNATO 13
Medium-rare roasted veal, tuna cream, red onion rings, arugula, olive oil and salted capers
BURRATA E PROSCIUTTO DI SAN DANIELE 12 p.p.
Speciality from Puglia: mozzarella filled with cream approx. 250 grams, green Bella olives, various coloured tomatoes, basil, focaccia, tomato powder and 18 months aged prosciutto di San Daniele
COZZE 11.5
Crispy mussels with lemon, fresh parsley and garlic-chili mayonnaise
FUNGHI E TALEGGIO 9.5
Fried mushrooms in creamy cep mushroom sauce with garlic, finely sliced spring onion, Taleggio and roasted focaccia
ARANCINI CON MOZZARELLA E POMODORO 9
Deep-fried risotto balls filled with mozzarella and tomato with green pesto mayonnaise
FRITTURA DI CALAMARI 9.5
Deep-fried calamari rings with fresh lemon, flat parsley and garlic mayonnaise
BRUSCHETTE MISTE 8.5
Four different bruschetta
Pizze
PEPERONE ROSSE E VERDURE 17
Baked sweet pepper sauce with roasted vegetables, Sicilian olive oil, arugula, shaved barilotto and crushed smoked almonds
MARGHERITA 12.5
San Marzano tomato sauce, fior di latte, Sicilian olive oil and fresh basil
SAN DANIELE E POMODORI TRICOLORE 18.5
San Marzano tomato sauce with 18 months aged prosciutto di San Daniele, buffalo mozzarella, various coloured tomatoes, basil and Sicilian olive oil
TARTUFO E FUNGHI 18.5
White pizza with truffle cream, fried mushrooms, shaved Parmesan, spring onion and smoked almond crumble
BRESAOLA E BURRATA 18.5
San Marzano tomato sauce, Bresaola, yellow cherry tomatoes, arugula, burrata, Sicilian olive oil and black olive crumbs
QUATTRO FORMAGGI 16
San Marzano tomato sauce with Gorgonzola Piccante, Taleggio, buffalo mozzarella and pecorino Romano
DIAVOLA CON ‘NDJU PICCANTE’ E BURRATA 18
San Marzano tomato sauce with spicy sausage from Calabria, salame ventricina, burrata, black olives, red onion and basil
Pasta
CAMPANELLE CON CERVI E CHIANTI 12/21
Housemade campanelle pasta with venison stew, Chianti, chestnut mushrooms, celeriac, spring onion and shaved barilotto cheese
TAGLIATELLE CON SALMONE 12.5/22
Housemade tagliatelle with seared salmon fillet, spicy puttanesca dressing, white wine, samphire and “bottarga di muggine” butter
PENNE POLLO E PESTO ROSSO 11.5/18.5
Housemade penne pasta and slow-cooked chicken with garlic, black olives, pine nuts, cherry tomato, Parmesan, red pesto and arugula
TORTELLONE RICOTTA E SPINACI 9.5/18.5
Pasta filled with ricotta and spinach, creamy Gorgonzola Piccante sauce, caramelized pear, crushed walnut, flat leaf parsley and olive oil
RIGATONI AL FORNO ALL’ARRABBIATA 17
Oven-baked tube-shaped rigatoni pasta with smothered San Marzano tomato sauce, courgette, aubergine, Parmesan, crispy broad beans and black olive crumbs
PIATTO DI STAGIONE 24.5
Monthly’s Chef’s special
Pesce, carne e vegetariano
FILETTO DI MANZO 24.5
Pan-fried shoulder tender steak with celeriac puree, caramelized sweet onion and Barbera red wine sauce
SEDANO RAPA ”STEAK” 18
Pan-fried celeriac ‘steak’ with creamy rapini, mushrooms and baked sweet pepper sauce
SALMONE 25.5
Seared salmon fillet with celery, carrot and celeriac ‘soffritto’, saffron-white wine sauce and baked cluster tomatoes
Dolci
PANNA COTTA AL CIOCCOLATO BIANCO 9.5
White chocolate panna cotta with wild berry coulis and Ruby chocolate
TIRAMISU DELLA CASA 7
Classic Italian cake with mascarpone, lady fingers, coffee and Amaretto with almond ice cream and crispy almond
CANNOLI 9
Sicilian cannoli filled with chocolate-ricotta, hazelnut crumb, salted caramel sauce, powdered sugar and orange sorbet ice cream
AFFOGATO 6.5
Two scoops of vanilla ice cream, espresso, coffee-zabaglione and caramelized walnuts
TORTA AL LIMONCELLO 7
Housemade lemon cake with crunchy limoncello, powdered sugar and mascarpone ice cream
SGROPPINO 7.5
The Italian cocktail made of lemon ice cream, vodka and Prosecco