Our Cuisine
"INSPIRED BY THE TRADITIONS OF OUR TERRITORY, OUR MENU STARTS FROM RESPECT AND CURIOSITY FOR RAW MATERIALS TO CREATE AND OFFER TRADITIONAL DISHES AND COMBINATIONS OF MORE ARDIENT AND UNUSUAL INGREDIENTS"

APPETIZERS

Crostini with our bread, sheep ricotta, roasted tomatoes and Porto Santo Spirito anchovies
12
Selection of goat cheeses from ``Fattoria Secondo Altopiano`` and ``Giardiniera di Morgan``
14
Selection of local cured meats
13
Fassona tartare, anchovy sauce, marinated onion and mustard micro-salad
13
Smoked tuna carpaccio, sun dried tomatoes, pistachio, radish micro-salad
13
SMOKED LOCH FYNE SALMON CARPACCIO WITH ORANGE AND FENNEL
13
RED TURNIP GAZPACHO, DEHYDRATED BLACK OLIVES AND GRILLED TOTANETTI
15
SOFT BOILED EGG, YELLOW SQUASH CREAM, PORCINI AND HAZELNUTS
13

FIRST COURSES

MEZZEMANICHE PASTA WITH AMATRICIANA SAUCE
11
``TORPICCIONCELLI`` - TORTELLI FILLED WITH PIGEON, POTATOES AND TRUFFLE
13
ELICHE PASTA WITH TUSCAN KALE PESTO AND ROCK BREAD
10
POTATO GNOCCHI, DATTERINI TOMATOES AND BASIL
11

SECOND COURSES

``SAN BARTOLOMEO`` ORGANIC CHICKEN BREAST WITH ORANGE OR LEMON
13
VEAL FILLET WITH RED WINE, BALSAMIC VINEGAR OR SEARED
17
DOUBLE COOKED OCTOPUS AND VEGETABLE CAPONATA
17
ORVIETO STYLE MORRO BACCALÀ
18
“PEPOSO” - STEWED VEAL
15
PIGEON ``OUR WAY``
18

DESSERTS

Creamy fondente with ground chocolate and berries
6
Ingot of dates, almonds, coconut and currants
6
CUSTARD WITH CARAMELIZED PEACHES AND HAZELNUTS
6
HOME MADE CAKES AND TARTS (by the slice)
3

Table service €1.5 per person.

Report intolerances and any vegetarian preferences to the staff.

Some of our products may have been frozen on board and if fresh frozen by us with a blast chiller. For more information, ask the dining room staff.

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