Cocktails
COCKTAIL BAR
TOMATINI
Etsu pacific gin,tomato liqueur
10€
PALOMA
Tequila, lime juice , grapefruit soda
8€
CARDINAL
Gin, Campari, dry vermouth
7€
NAKED & FAMOUS
Mezcal, lime juice , aperol, chartreuse
9€
PEPINO
Tequila, agave syrup, lime juice, sprinkle of chili.
8€
YUZU COCKTAIL
Gin, sugar syrup, yuzu liqueur, blackberries.
8€
YUZU SOUR
Whiskey, cynar, yuzu liqueur, sambuca, Angostura Orange.
10€
GARDEN PARTY
White grappa, sugar syrup, lime juice, yuzu liqueur, fresh mint.
10€
POMELA
Tomato liqueur, tonic water.
9€
SARDINIA
Myrtle, lemon juice, honey.
7€
NEGRONI MEZCAL
Mezcal, white bitter, white vermouth.
9€
ROAD TO TOKYO
Etsu pacific gin , fresh basil, dry vermouth, pepper
9€
PALOMA SPRITZ (non-alcoholic)
Italian Spritz, lime juice, grapefruit soda.
8€
HARLEM (non-alcoholic)
Lyre's gin, apple juice, cramberry
7€
Classic Cocktails €8
(Spritz, american, mojito etc.)
OUR SELECTION OF GIN
Engine €13
Bombay €8
Enlighting €13
TO TEASE...
- Spiced "crescent" fries 4.50€
- Seasonal vegetables in tempura 6€
- American sweet potatoes 5.50€
- Giardiniera of our own production 5,50€
Gunkan with:
- "La Giovanna" three-step cooked bacon, Capitelli selection.
- Cecina de León IGP, (dried and smoked bresaola) from old Galician cow "El Abuelo" selection.
15€
Sushi roll with Piedmontese fassona "Brisval" bresaola, Nori seaweed, seared Black Angus Uruguay sirloin and teriaky mayonnaise.
17€
TRADITIONAL CHARCUTERIE BOARD
Culatello di Zibello riserva 24 months, cuore di spalla riserva 18 months and pancetta cooked in three stages "La Giovanna," accompanied by giardiniera of our own production.
18€
CHOPPING BOARD 100% DE BELLOTA
Jamon de Bellota 100% Iberico Patanegra "Ibesa de los Pedroches" , 53-month maturation black label, accompanied by peppers from the piquillo of Navarre.
29€
IBERIAN SELECTION CHOPPING BOARD
Jamon iberico cebo de campo 50%, jamon serrano riserva 18 months and old cow CECINA (dried and smoked bresaola).
23€
CHEESE BOARD SELECTION THE ARTISAN
"Luigi Guffanti 1876"
- Toma San Sebastiano
Cow's milk, 8 months aged, semi-hard straw-yellow paste, Val d'Aosta.
- Nettle Robiola
Cow's, sheep's and goat's milk, 15 days ripening , white soft dough, Langhe
- Blue de Moncenis
Cow's milk, aged 90 days, yellow compact paste with blue marbling,Val Susa)
- Fiore Sardo PDO
Sheep's milk, aged 105 days, semi-hard and pasty straw-colored paste, Sardinia
19€
MIXED BOARD CUTS AND CHEESES
- Culatello di zibello riserva 24 months, cuore di spalla riserva 18 months and pancetta cooked in three stages "La Giovanna," accompanied by giardiniera of our own production.
- Nettle Robiola, Toma San Sebastiano and Fiore sardo.
21€
CHEESE TASTING BOARD (MARCO BERNINI)
Vertical cheese tasting "Marco Bernini" Pozzol groppo
- Desert
Little white Reggio Emilia, cow's milk.
- GB
Pure English-style white herbage with on the surface tannins by creaming 2018 Barbera skins, cow's milk .
- Erica in blue
Cow's milk, aged 12 months, refined with dates, raisins, rum and chestnut honey.
- Port
Mixed-milk (sheep's milk-vaccine) cheese with a Roquefort flavor with a balance of Indian blends of Tandoori Masala and Curry Madras.
