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Appetizers
Valley Cutting Board
A selection of local cured meats, aged pecorino cheese served with bowls of honey and jam, and red onion compote.
€14
Warm Radicchio Crostini
Fresh ricotta and organic chicken egg, Toasted homemade bread with pan-fried radicchio, fresh ricotta and country egg.
€10
Autumn Symphony in a Cartoccio
with artichokes, fresh mushrooms and diced pumpkin
€12
First Courses
Potato Gnocchi with Pistachio Sauce and Red Pumpkin
€14
Fresh pasta agnolotti with sheep's ricotta and mountain herbs
sautéed with black cabbage and a vine-scented flavour. (1,2,3)
€15
The Heat of the Garden: Rosemary Chickpea Cream with Crunchy Bread and Extra Virgin Olive Oil
€10
Fresh Egg Pasta with White Pork Ragù and Fresh Tomato
€13
Composition of Farro and Buckwheat in a symphony of green fields
€12
Second Courses
Sliced Beef with Coarse Salt and Rosemary
Quality grilled meat, served with extra virgin olive oil and rocket
€18
Pork Tenderloin with Apples and Cinnamon
Pan-fried pork medallions with sweet apple sauce
€15
Grilled Tomino with Speck and Sicilian Roll
Melted cheese with speck on a bed of sliced potatoes and roast pork roll (1,2)
€13
CBT Chicken Goodness in Saccoccio
cooked at low temperature with thyme and sage, surrounded by celery, carrots and stewed potatoes
€13
Side dishes
Rustic Baked Potatoes
Cut into cubes with the peel, onion and rosemary.
€5
Cabbage Stewed with Bacon
Sautéed in a pan with a pinch of vinegar and bacon
€6
Winter Salad
Sliced fennel, carrots, orange segments
€5
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