Information and reservations
+39 0546 609744Restaurant
...A kitchen in constant motion in search of the secret ingredient, the customer's smile...
Open every day for dinner. Saturdays, Sundays and holidays also for lunch, closed on Tuesdays.
...A kitchen in constant motion in search of the secret ingredient, the customer's smile...
Open every day for dinner. Saturdays, Sundays and holidays also for lunch, closed on Tuesdays.
Information and reservations
+39 0546 609744
François Montand
Blanc de Blanc Brut Method Traditional France
Pertinello
Blanc de Noirs 100% Sangiovese Dos. Zero Met. Classico Emilia Romagna
Aperol Spritz - Select Spritz – Campari Spritz – Hugo Spritz
(the Classic - the Venetian - the Milanese - Elderflower)
Whiskey Sour
(Bourbon Whisky, lemon juice, sugar syrup, egg white)
Gin Tonic
(Choose your gin from our showcase or let us advise you)
Americano
(Bitter Campari, Vermut Rosso, Soda)
Negroni
(Bitter Campari, Vermut Rosso, Gin)
Lychee Martini
(Vodka, Vermut Bianco, Lychee juice, Lemon juice)
Passion Fruit No alcoholic
(Passion fruit, Tonic water)
Shirley Temple No alcoholic
(Ginger Ale, Grenadine)
55 per person
"the set menù is intended for all table members, intolerances and allergies must be communicated"
3 glass 15 euro
5 glass 22 euro
THE HILL
Beef tartare
whit beetroot, hazelnuts and sweet potato chips 16.00
Focaccia with Brisighella olive oil
parma crudo, caramelized figs and squacquerone foam 12.00
Liver patè served with Brisighella extra vergin crostini 12.00
THE SEA
Oysters
gin and tonic granita, butter, shallots and pan brioches per pc 4.50
The Egg Royale
Egg cooked at 64 C°, avocado, smoked salmon, hollandaise and puff pastry 15.00
Burratina pugliese
cantabrian anchovies, grilled bell pepper and taralli crumbs 14.00
Tuna carpaccio with mango, papaya and mint salad 15.00
Fried shrimp
basil, green tomato chutney and Greek yogurt 15.00
THE HILL
Curzul with guanciale, shallot and pecorino 13.00
Cappelletti with ragù...
Stuffed with Bolognese ragout, parmesan foam and nutmeg 13.00
Pumpkins stuffed cappellacci, butter and sage souce
parmigiano and vegetables umami 13.00
THE SEA
Tagliatelle, yellow cherry tomato and saffron sauce
with Sicilian red prawn tartare 22.00
Gnocchi with ricotta cheese and seafood mussels, clams, squid, shrimp, cherry tomatoes and basil 16.00
Paccheri from Gragnano with mantis shrimp arrabbiata 15.00
Tagliolini whit 40 ehh yolks, lobster, cherry tomatoes and basil 22.00
THE HILL
Roasted duck breast, grapes and Sangiovese sauce 20.00
Beef entrecote, patatoes, arugula and pickled red onions 22.00
Barbecue pork neck, friggione and fried sage 18.00
THE SEA
Fillet of red snapper all'acqua pazza cherry tomatoes, parsley, white wine and a little bit of chili pepper 22.00
Roasted salmon with avocado guacamole and white peach 20.00
Barbecue king prawns served with lime mayonnaise 25.00
Pinzimonio 8.00
Salad of oxheart tomato, white peach and vanilla 7.00
Small selection of cheeses (3 pcs)
toasted brioches and homemade jams 9.00
Selection of cheeses (6 pcs)
toasted brioches and homemade jams 14.00
Rose cake
"Galliano custard and fiordilatte ice cream" 8.00
Piña Colada
“Pineapple flambé, coconut daquoise
piña colada sorbet and coconut milk foam” 8.00
4 sorbets 4 fruits selection of 4 fresh fruit sorbets 8.00
Peach Melba
“peach glazed with raspberries, ice cream, almond touille and vanilla cream “ 8.00
Gianduja chocolate and raspberry millefeuille 8.00
