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