SQUIDS MARINATED Roasted c al a ma r i s er v ed wi th a con f it of f en n el top pe d wi th d e e p fri ed gin g er and s au c e nero. 170 kn * * *
SCAMPI Seared scampi s er v ed on a ti mb al e o f veg e ta ble ta gl ia lin i to pp ed wi th a s au c e o f cl ams poached in chardonnay cream. 190 kn * * *
VEAL FILLET Whole v eal fill et po ac hed in tru ffl e oil s er v ed o n riso tto of mi x ed forest m u s h r o o ms and ga rni s h ed a s p a ra gu s . 240 kn * * *
DUCK BREAST Roasted d u c k b re a s t s er ved w i th ro ck et ( a ru gul a) s al ad and mashed s t r aw b e rr i e s w it h bal samic v i n eg a r 230 kn * * *
LAMB CHOP Lamb rib s b ak ed wi th d ri ed olives a n d wi ld ro sema ry , g a rni s he d w i th caramel iz ed shallo t, bro ad b e ans , carro t and f ri ed g a rli c in a sa uc e of r ed win e . 235 kn * * *
BEEF FILLET “ROSSINI” Served on p o t ato bl inis, grat inated wi th Pa r ma ha m and g ru y e re fin i shed w i t h truffle a n d marsala j u s . 270 kn * * *
TBONE STEAK (500 g) C h ar r ed Tb on e s t ea k s e rv ed w it h p o t ato e s and se a so n a l v eg e tab l e s 320 kn * * *
TURKEY MEDALLIONS Tu rk ey med allions s e r ve d in a sa uc e of yo ghurt and mu s hro om s on th e Is tri an „ fuz i “(kind of pasta) . 170 kn ***
PORK MEDALLIONS Marin a ted , gr ill ed med a llion s s er v e d wi th r ed l en til s , fenn el, p ap ay a an d topped w i t h sa uc e of dried plu m s an d r ed w in e 150 kn ***