House Specials




Sea food sautèed
On top of toasted countryside bread

Crêpe from Calamary ink, stuffed with Salmon and Sole
Served with Saffron sauce

Veal Carpaccio macerated with arugula leaves
With sliced Parmesan cheese.


Main Courses


Sirloin wrapped with filo dough, with mushrooms pâtè and parma`s ham
Garnished with vegetables sautéed and served with Merlot wine sauce

Grille from salmon and sole sautèed with olive oil, lemon and honey
On top of baked vegetables

Ravioli stuffed with veal and green dough
With chopped tomato, dry funghi, ciboulette, garlic oil and cream.

Frog legs with a sauce with garlic, Chardonnay sauce, parsley and herbs
Garnished with flavored purè.

Risotto with baby cuttlefish ands mussels