Menu 4 - € 42,50 per pers.

12004

Per vegetariani e/o vegani proporremo delle alternative / Vegetarier u/o Veganer bekommen eine Alternative / We offer alternative dishes to vegetarians and vegans

Alle unsere Gerichte können Spuren von Allergie-und Unverträglichkeitsauslöser enthalten.

All our dishes contain substances or products causing allergies or intolerances / EU-Verordnung Nr. 1169/2011 

Angabepflicht und Zusatzstoffe

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Tax included
 
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- Menu 4 -      42,50 € / Pro person

Starters
Burrata or buffalo mozzarella on salad
Ingredients:
Cream filled mozzarella / Buffalo mozzarella - Salad - Olive oil

Fresh goat cheese on spinach salad and/or beetroots
Ingredients:
Fresh goat cheese - Beetroots and/or Spinach - Olive oil

A selection of italian cold cuts and cheese with marinated vegetables
Ingredients:
Ham - Salami - Hot salami - Mortadella - Cheese - Vegetables - And more...

Vitello tonnato (Thin slice from veal with tuna sauce)
Ingredients:
Veal Meat - Mayonaise - Capers - Tuna - Anchovy fillets - Lemon - White wine

Entremets
Ravioli filled with vegetable (or mushrooms) on butter, sage and Cheese
Ingredients:
Wrapped filled pasta - Vegetables or Mushrooms - Parmesan cheese - Italian whey cheese - Sage - Butter
- !!! - This is the basic version our home made production changes in relation to the seasonal products

or

Our Seasonal Risotto
Ingredients:
Rice - Vegetables or Mushrooms - Parmesan cheese - Butter

Main Dish
Tuna or Swordfish Steak with a Marinade of lemon, capers and cherry tomatoes
Ingredients:
Fresh Tuna or Swordfish - Celery - Olive oil - Capers

Grilled entrecôte on spinach salad and parmesan cheese
Ingredients:
Beef meat - Parmesan cheese - Olive oil - Spinach

We offer alternative dishes to vegetarians and vegans

Dessert
À la carte
+ 5,00 € / Pro person

Everything will be served on big plates to share
!!!!
Alle unsere Gerichte können Spuren von Allergie-und Unverträglichkeitsauslöser enthalten.
All our dishes contain substances or products causing allergies or intolerances
EU-Verordnung Nr. 1169/2011



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