Order Menu

As a tradition I used a combination of flavors without changing the origin of the element in this case the food.I tried to give a note of freshness and an extra accent to this menu by combining meat and fish.

Starter 1 (Including:)

Starter Crispy octopus on strigola polenta strigola with cubes of potatoes flavored with butter with ginger and honey with coffee thyme and balsamic vinegar
Starter 2 (Including:)

Slightly seared tuna steak with lemon and thyme, with red wine and almond reduction and fresh truffle limelle
Starter 3 (Including:)

Fresh Beef carpaccio with fresh mushroom limelle topped with worchester sauce small fresh salad topped with orange sauce and garlic and chili flavored bread cube
BIG MAIN 1 FOR SHARE (Including:)

Australian T-Bone 200 days fed with net cereal wheat lost 1.5 kg strictly cooked to the right (rare cooking) with assorted side dish consisting of grilled vegetables, graten tomatoes, and rosemary potatoes
BIG MAIN 2 FOR SHARE (Including:)

Australian Flank Steak nutrition 200 days Grain fed 700g cooked on the grill cut in fact and topped with caramelized onion and finished with hazelnut powder and rosemary
Desert (Including:)

DESSERT RICOTTA AND COFFEE MOUSSE WITH DARK CHOCOLATE GANACHE