Starters
Pasta courses
Main courses
Side dishes
Desserts
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(Lidia Campagnano)
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"... For upon the permanent foundation of eggs, cutlets, potatoes, preserves, and biscuits, whose appearance on the table she no longer announced to us, Franoise would addas the labour of fields and orchards, the harvest of the tides, the luck of the markets, the kindness of neighbours, and her own genius might provide; and so effectively that our bill of fare, like the quatrefoils that were carved on the porches of cathedrals in the thirteenth century, reflected to some extent the march of the seasons and the incidents of human lifea brill, because the fish-woman had guaranteed its freshness; a turkey, because she had seen a beauty in the market at Roussainville-le-Pin; cardoons with marrow, because she had never done them for us in that way before; a roast leg of mutton, because the fresh air made one hungry and there would be plenty of time for it to settle down in the seven hours before dinner; spinach, by way of a change; apricots, because they were still hard to get; gooseberries, because in another fortnight there would be none left; raspberries, which M. Swann had brought specially; cherries, the first to come from the cherry-tree, which had yielded none for the last two years; a cream cheese, of which in those days I was extremely fond; an almond cake, because she had ordered one the evening before; a fancy loaf, because it was our turn to offer the holy bread."
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(Marcel Proust - "Swann's way")
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Starters:
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The very sweet and delicate Zibello ham, served with a fresh salad honey dressed |
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Wild boar terrine with almonds, served with Inzolia wine and vanilla jelly |
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Beet tartare with marinated celeriac |
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Praws baked with bacon and shallots, served on a green peas cream with pecorino cheese |
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Zucchini flowers filled with green ricotta chese |
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Soup of baby octopus with tomato and scented croutons |
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Caprese salad with tomatoes and "Burrata di Andria" |
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Pasta courses:
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Pappardelle, black of cuttle ink, served with cuttlefish and dried tomatoes |
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Ravioli filled with salted cod and marjoram |
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Olive scented maltagliati served whith white duck ragout |
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Pipe with red Tropea onions, honey, red wine and crispy bacon |
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Soup of black Otello chickpeas with hazelnuts |
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Tagliolini servedwith fresh tuna and cherry tomatoes |
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Main courses:
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Angus beef filet, gratiné with taleggio cheese and served with black cabbage |
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Rack of lamb, marinated in stout beer, celery and ginger |
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Veal tongue braised in Marsala wine, with black rice |
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Sea bass filet cooked with speck and served with fresh spinach |
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Platter of italian cheese |
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Salmon e potatoes "millefeuille" with leek cream |
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Turbot steamed with erbes and served with asparagustips |
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Breasts and legs of quail, cooked ingreen tea and sultanas |
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Side dishes:
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Rocket salad with cherry Sicilian tomatoes |
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Potatoes au gratin with parmesan cheese and sage |
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Desserts: | |
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Duo of pears : caramelised an a cake and poached in Morellino wine |
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Vanilla ice-cream with blueberries in strawberry syrup |
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Drambuie scented Marquise, with cocoa foam |
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Bitter chocolate mousse with celery in syrup |
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Coconut mousse with gingered dried fruits |
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Assorted fresh fruit sorbets |
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Apple cinnamon pie with calvados cream |
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It is also availaibile a large selection of spirits and teas. | |
Various: | |
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Espresso, Cappuccino, Tea |
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Water filette |
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