Kitchen brigade

Executive Chef –  Frederik Lasso
Sous Chef – Gabriele Del Papa
Chef de partie – Riccardo Pomanti

Waitstaff

Daniele Zunica
Renato Scarselli

A LA CARTE MENU

Appetizer

Legumes, potatoes and bayleaf € 15

Bread and fish € 15

Prosciutto delle grotte and pecorino cheese € 16

Beetroot and peanuts € 16

Venison and cherry € 20

Main Courses

Pasta, paprika and chicken € 20

Timballo (Lasagna) € 20

Ceppe di Civitella alla pecorara € 20

Boar gulash, mushrooms  and parsley € 22

Second Courses

Trout, cream and horseradish € 26

Lamb, eggplant and vinegar € 28

Smoked pork and mountains herbs € 30

Pigeon and onion  € 35

Dessert

Canaletta Civitellese € 10

Custard, whipped cream and honey € 12

Tartlet, peach and Ratafia € 13

Bombolone and rosehip € 13

Cover, wine and drinks not included