Day menu

Lunch

Vegetarian 8
Chicory, lettuce, corn, carrots, tomatoes and green olives

Chicken 10
Chicory, lettuce, chicken, parmesan cheese sauce, potatoes and and cherry tomatoes

Salmon 12
Mixed salad, caprino cheese, salmon tartare, avocado and edamame

TuttoBene sandwich 8
Wholemeal bread, chicken, basil mayo, avocado, lettuce and tomato

TuttoVeg sandwich 8
Wholemeal bread, chickpeas hummus, avocado, lettuce and tomato

Avocado toast 10
Wholemeal bread, avocado, benedict egg and salmon tartare / bacon or
chickpeas hummus

Salted pancakes 10
With scrambled eggs, avocado and salmon tartare or bacon

Pancakes 8
With maple syrup or wild berries or banana and nutella or apple cinnamon and
honey

Happyneggs 10
Benedict eggs or scrambled or fried with avocado, wholemeal bread, salad and salmon or bacon

First or second course + side dish 10

First + second course + side dish 15
Water, service and espresso included

Cerignola’s green olives and taralli from Puglia 2.5

Single / double platter 5 / 8
Chickpeas hummus, vegetables with vinaigrette, mini vegetarian sandwich, bruschette and small plates of the day

Meatballs 5
10 pieces, fassona piemontese meatballs with tzatziky sauce / tomato sauce or plain

Andria’s buffalo stracciatella cheese DOP 7
Served with bruschetta with dried tomatoes, almonds, mint pesto and anchovies

Fassona piemontese small tartare 6
50 gr, with custard à l’ancienne, Pantelleria’s capers and Tropea’s red onion

Salmon small tartare 8
50 gr, marinated salmon in citrus fruit juice, lime powder, sesame seeds, asparagus sauce and leek buds

Tuna small tartare 8
50 gr, with spring onion, beetroot buds, orange powder and maldon salt

Vegetarian small tartare 5
Courgettes, roasted almonds and basil yogurt

Andria’s buffalo stracciatella cheese DOP 7
Served with bruschetta with dried tomatoes, almonds, mint pesto and anchovies

Fassona piemontese tartare 16
160 gr, with custard à l’ancienne, Pantelleria’s capers, Tropea’s red onion and quail’s egg yolk

Salmon tartare 16
Marinated salmon in citrus fruit juice, lime powder, sesame seeds, asparagus sauce and leek buds

Tuna tartare 18
With spring onion, beetroot buds, orange powder and maldon salt

Cacio fresh spaghetti 14
Cacio cheese, pepper, mussels and lime

Mezzelune ravioli 14
Filled with ricotta cheese, sea bass and mint with cherry sauce and amaretto’s powder

Risotto 13
With asparagus cream, pecorino cheese DOP and Norcia’s crispy guanciale

Tuna tataki steak 20
With beetroot and spinach leaves sauce, lime powder and crispy almonds

Duck breast 17
Cooked at low temperature with mixed berries sauce and spring onion

Crispy paprika octopus 15
With potatoes and leeks veloute and confit cherry tomatoes

Lamb chops 16
Marinated in orange juice, mixed berries coulis and lemon thyme

Exotic tiramisù 6
Mango, papaya, amaretto biscuit and lime powder

Pastry sphere 6
With milk mousse, figs and dark chocolate

Chocolate mousse with rasberry coulis 6