Reservations
Menu download SUNDAY LUNCH
from 12.00 to 15.00 download
- Pasta e fagioli - Homemade baked tagliolini alla Cipriani with ham - Homemade baked green tagliolini Cipriani with veal ragù - Risotto alla primavera - Beef carpaccio with mix green salad - Scampi al curry, rice pilaf - Boneless chicken spezzatino with curry - Veal chop alla milanese
- Thin slices of yellowtail, lemon and mint - Tuna scottato with braised fennel - Marinated alaskan cod with pears and yuzu miso souce - Fried fillet of dover sole with japanese tartare sauce - New sashimi salmon: wasabi shoyu, seared with olive and sesame oil
- Mix: green salad with seasonnal leaves - Lentils: orange , celery, spring onions - Monte-Carlo : avocado, cherry tomatoes, scampi, olives,french beans - Mediterranée: asparagus, mozzarella, cherry tomatoes, avocado, rucola
- Dover sole with mix salad - Grilled tuna with sautè vegetables - Branzino alla veneziana with mix salad - Scampi with grilled vegetables - Organic corn fed chicken and sauté vegetables - Rib-eye of Angus beef tagliata and sauté vegetables(500g)
- Artichokes salad with avocado and slices of parmigiano - Asparagus and beetroot salad with goat cheese - Fresh burrata with cherry tomatoes rucola and basil - Seppioline in umido with grill polenta - Veal tonnato - Sweet prosciutto crudo from Parma - Baccala mantecato with polenta - King crab salad - Fried calamari and scampi with tartare sauce - Bresaola with rucola and parmigiano cheese - Baccala mantecato - Caviar imperial osetra gold (125g) - Russian Beluga caviar (500g)
- Minestrone Soup - Aubergine alla parmigiana - Tagliarelle delicate with pesto - Green tagliarelle alla bolognese - Tagliolini delicati al nero di seppia - Tagliardi with veal ragù - Paccheri alla genovese - Spaghetti with branzino and asparagus - Pappardelle all'arrabbiata - Rigatoni all' amatriciana - Homemade ravioli with spinach and ricotta cheese alla Guardi - Homemade potato gnocchi with tomato and basil - Risotto al nero di seppia (Please allow 20 mn)
- Dover sole alla Mugnaia - Fillet of Dover sole with curry - Chilean sea bass alla Carlina - Wild sea bass with cherry tomato and capers - Seppie in tecia with grilled polenta - Boneless chicken spezzatino alla pizzaiola - Calf's liver alla Veneziana with grilled polenta - Veal farfalle, lemon sauce and rice pilaf - Veal chop with butter and sauté vegetables - Fillet of beef alla Rossini, bearnaise and sauté vegetables
- Selection of homemade cakes - Individual Tiramisu - Fruit plate - Fantastic vanilla ice cream à la minute - Mix sorbets
