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Starters & Salads

Bruschettas with Mozzarella di Bufala and tomato salad

Insalata di cavolfiore

Grated cauliflower salad with avocado, pine nuts, Grana Padano cheese and olive oil

Insalata di Zucca

Oven-roasted butternut squash with Pecorino cheese, salad leaves, blueberries, and mustard-honey dressing

Insalata di Finocchi

Fennel salad with olives, salad leaves, sun-dried tomatoes, olive oil, and homemade-style pesto dressing

Carpaccio di Barbabietole marinate

Carpaccio of balsamic-marinated beets with rosemary, Balkan cheese, pecan nuts, salad leaves, and mustard dressing

Vitello Tonnato alla Piemontese

Thinly sliced veal, roasted in herbs with tuna sauce

Tartare di gamberi con avoсado

Tiger shrimp tartar in “Monterosso” style with avocado, tomatoes filled with olive oil, lemon juice, parsley, basil dressing and Balsamico di Modena

Burrata con rucola e pomodorini

Burrata cheese with ruccola, cherry tomatoes and Balsamico di Modena

Insalata di Gamberi selvatici

Mixed salad leaves with wild prawns, avocado, cherry tomatoes, olive oil, and Balsamico di Modena

Tartare di Tonno

Tuna tartare “Danieli” style with avocado, capers, pickled cucumbers, onions, and quail egg yolk

Carpaccio di Salmone selvaggio delle Isole Faroe

Carpaccio of wild Faroe Islands salmon fillet with olive tapenade, capers, sun-dried tomatoes, lemon zest, and lime

Carpaccio di Manzo

Beef carpaccio marinated in truffle oil with Grana Padano cheese, arugula, celery, and champignons