|
Pasta |
Porcini
ravioloni in a roasted bell pepper and oyster
infused cream |
|
� 9.00 |
Squid ink
pasta with barracuda and salmon tossed in a
herb and vine tomato veloute |
|
� 9.00 |
Homemade half-dried papardelle
with shallots and
pancetta and finished with balsamic dill and cr�me
fraiche |
|
� 10.00 |
Linguini rizzi cooked al
cartoccio with sweet cherry
tomato, white wine, smoked salt and tossed in sea
urchin roe |
|
� 10.00 |
|
pasta main
course additional � 4.00 |