Kitchen brigade

Executive Chef –  Frederik Lasso
Sous Chef – Alessio Giorgio Mazur
Chef de partie – Alessio Ciampani, Gabriele Del Papa

Waitstaff

Daniele Zunica
Renato Scarselli

A LA CARTE MENU

Appetizer

Checkpeas and tomato € 14

Bread and fish € 14

Prosciutto delle grotte and pecorino cheese € 15

Beetroot and peanuts € 15

Deer and cherry € 20

Main Courses

Pasta, paprika and chicken € 17

Potato, pork and sheep € 17

Chitarra with lamb genovese € 20

Ceppe di Civitella € 20

Second Courses

Trout, cooking cream and horseradish € 26

Grilled lamb and onion € 28

Maiale Nero with tuna sauce € 30

Pigeon and onion  € 35

Dessert

Pepatello € 11

Sheep ricotta € 10

Custard, whipped cream and honey € 10

Bombolone and rosehip € 13

Cover, wine and drinks not included