Starters
Smoked fish selection
Smoked salmon and swordfish, previously frozen sea bass carpaccio and toasted bread.
13
Culatello bruschetta
Toasted bread with culatello cured ham, extra virgin olive oil and salt.
4
Guanciale bruschetta
Toasted bread with guanciale, cured pork cheek from Norcia.
4
Tomato bruschetta
Toasted bread with Pachino tomatoes, extra virgin olive oil and salt.
3.50
Smoked salmon bruschetta
Toasted bread with smoked salmon, extra virgin olive oil and salt.
4
Olive oil bruschetta
Toasted bread with extra virgin olive oil and salt.
2
Culatello cured ham
Naturally cured ham from Emilia, with a delicate flavour and aroma.
10
Culatello & buffalo mozzarella PDO
Culatello cured ham and buffalo mozzarella from Campania PDO.
12
Crispy sage & borage with tzatziki
Sage and borage leaves in a crisp batter, with Greek yoghurt tzatziki.
10
La Tavernetta antipasto
Culatello, cured pork loin, salami and buffalo mozzarella, with cherry tomatoes, olives and toasted bread.
11
Piedmontese Fassona beef tartare
Hand-chopped beef with extra virgin olive oil, salt, pepper, balsamic vinegar and Grana cheese.
15
Culatello & Mantua melon PGI
Culatello cured ham and Mantua melon PGI.
12.00
Pasta & first courses
Fettuccine with porcini mushrooms
Fresh egg pasta with porcini mushrooms, garlic and parsley.
14
Fettuccine with beef ragù
Fresh egg pasta with beef and tomato ragù, finished with Parmigiano Reggiano.
13
Fisherman’s fettuccine
Fresh egg pasta with lake whitefish, tomato, capers, garlic, parsley and chilli.
14
Aubergine parmigiana
Fried aubergine layered with tomato, mozzarella and Parmigiano Reggiano, baked until golden.
14
Mezze maniche carbonara
Eggs, guanciale cured pork cheek and Pecorino Romano PDO.
14
Ricotta & chestnut ravioli
Ricotta and chestnut ravioli with pumpkin cream and Gorgonzola.
13
Ricotta & spinach ravioli
Ricotta and spinach ravioli with melted butter, sage and Parmesan.
13
Stracchino & truffle ravioli
Stracchino cheese and truffle ravioli, with pit-aged pecorino shavings and summer truffle.
14
Spaghetti all’amatriciana
Crisp guanciale cured pork cheek, tomato and Pecorino Romano PDO.
13
Lake fish ravioli
Ricotta, perch and pike ravioli with datterini tomatoes, colatura anchovy sauce, capers, garlic, chilli and extra virgin olive oil.
14
Lasagne with beef ragù
Beef and tomato ragù, mozzarella, béchamel and Parmesan.
14
Fish
Eel alla cacciatora
Pan-cooked eel with vinegar, rosemary, pepper, extra virgin olive oil, salt and garlic.
17
Griddled whitefish fillet
Whitefish fillet with extra virgin olive oil, salt, wild fennel and lemon.
13
Golden fried perch fillets
Perch fillets coated in flour and egg, fried until golden, with salt and lemon.
15
Grilled sea bass fillets
Sea bass fillets with extra virgin olive oil, salt and wild fennel.
16
Crispy fried squid & prawns
Squid and prawns, fried until crisp.
18
Mixed fried lake fish
Perch and small lake fish fried in a flour and egg batter.
17
Fried lattarini
Small lake fish, lightly floured and fried until golden.
15
Baby octopus stew
Baby octopus simmered with tomato and herbs, served with toasted bread.
14
Meat
Grilled Danish rib steak
Danish beef rib steak, approximately 450 g, with extra virgin olive oil, salt and lemon.
20
Grilled beef entrecôte
Grilled beef with extra virgin olive oil and salt.
23
Beef entrecôte with porcini & truffle
Grilled beef with porcini mushrooms, summer truffle, extra virgin olive oil and salt.
26
Chicken alla cacciatora
Chicken slow-cooked with extra virgin olive oil, vinegar, white wine, garlic, pepper and rosemary.
14
Veal stew with prunes
Tender pieces of veal, slow-cooked with prunes.
16
Roast chicken
Chicken roasted with extra virgin olive oil, pepper, rosemary, salt and garlic.
11
Sides
Vegetable caponata
Sweet and sour aubergine, peppers, onions, celery, olives and capers.
7
Pan-sautéed chicory
Steamed chicory sautéed in a pan with oil, garlic and chilli.
7
Mixed salad
Salad leaves and tomatoes with extra virgin olive oil, vinegar and salt.
5
Chips
Golden, crisp potatoes.
5
Roast potatoes
Potatoes roasted with extra virgin olive oil, salt, pepper and garlic.
5
Desserts
Cheesecake
Homemade cheesecake on a crisp base, with caramel, chocolate, pistachio or mixed berries.
Caramel
7
Chocolate
7
Pistachio
7
Mixed berries
7
Bitter orange marmalade tart
Shortcrust pastry filled with bitter orange marmalade.
7
Blueberry jam tart
Shortcrust pastry filled with blueberry jam.
7
Ricotta & blueberry tart
Homemade shortcrust tart with blueberry jam and ricotta cream.
7
Panna cotta
With caramel, chocolate, mixed berries or Nutella.
Caramel
7
Chocolate
7
Mixed berries
7
Nutella
7
Tiramisù
Mascarpone cream with eggs, sugar and cream, layered with soaked biscuits and cocoa.
7
Dark chocolate & pear cake
Soft dark chocolate cake with pieces of pear.
7
Warm dark chocolate fondant
Warm dark chocolate cake with a soft centre, served with whipped cream.
8
Tozzetti & Zibibbo
Crunchy biscuits with toasted hazelnuts and chocolate chips, served with a small glass of Zibibbo.
8
Ciambelline wine biscuits
Small sweet wine biscuits, for those who enjoy ending a meal with a simple pleasure.
7.00
Apple, pine nut and raisin cake
Apple cake with pine nuts and raisins.
7.00
Ice cream
Lemon sorbet
Refreshing lemon sorbet.
3
Tartufo ice cream from Pizzo Calabro
Artisan ice cream with milk cream, pistachio, walnuts and figs, and a dark chocolate centre.
Milk ice cream
6
Pistachio
6
Walnut & fig
6
Fruit
Fresh pineapple
Fresh pineapple, served plain.
6
Mantua melon PGI
Sweet, fragrant melon from Mantua.
6
Coffee
Coffee
Espresso
2
Americano
2
Decaf
2
Double espresso
3
Cappuccino
2.50
