Menu à la Carte
minimum two courses for person
Welcome by the Chef Riccardo Di Giacinto and his wife Ramona
Starter
- Red Prawn Amatriciana Style€ 42
- “Tiramisù” of Potatoes€ 32Salted Cod and Cinta Senese Bacon
- Rabbit, Eel, Carrot€ 40Senape and Green Sauce
- Susci of raw Fassona Beef€ 42Black Trufle, Parmesan Cheese and Balsamic Vinegar
- Carbonara Reduction€ 22
- ROAST SHEEP AT PIZZ’AJOLI Style€ 32
Pasta Courses
- Linguine Pasta "Paolo Petrilli"€ 40Cuttlefish, raspberries and lemon
- Bombetta Pasta€ 42with Cauliflower, Lemon, Licorice and Red Mullet
- FUSILLO PASTA WITH RED PEPPER€ 48Ventricina Salami, Lobster Ceviche and Horseradish
- Mezzaluna Pasta€ 42with Beef Tajine, Onion “Genovese” Sauce and Mushrooms Salad
- Raviolini pasta stuffed with mascarpone cheese€ 40with Duck Ragout and Red Wine Reduction
- Cappelletti "Dry Brooth"€ 40Parmesan, Saffron and lemon
Meat and Fish Main Courses
- Monk Fish with Ventricina Salami€ 48Indivia Salad and Melon
- Tuna "Piemontese" Style€ 49
- Pork Ribs€ 42“Cardoncelli” Mushrooms, Red Peppers, Curry Anchovies
- Roman-style Lamb:€ 47Ribs in Casserole, Maritozzo stuffed with stewed shoulder and “Misticanza” Salad
- Quail:€ 45
Chest filled with Ciauscolo Salami, Leg Glazed with Honey and ‘Nduja Salami, Eggplant Ceviche
- GRILLED WAGYU BEEF€ 50Strawberry Tzaziki and Jerusalem Artichoke
Dessert
- Carbon’air€ 26White Chocolate Egg, Liquid Heart of Passion Fruit and Citrus
- All’ Oro Tiramisù€ 26
- Lemon-Tart€ 26
- CRISPY BRIOCHE€ 26Turmeric, Basil and Coconut (Vegan)
- Homemade Selection of Cheese€ 26and Compote “All’Oro Home Gourmet”
- Fresh Fruit Selection€ 20