Il Melograno

Veal with tuna cream.

Burrata with honey tomatoes.

Spaghetti with clams.

Orecchiette with Bolognese sauce.

Paccheri with shrimp.

Saltimbocca Roman style with spinach.

Sliced beef steak with potatoes.

Octopus salad, tuna tartare, swordfish carpaccio, wild salmon carpaccio, anchovies and onion jam.

Orecchiette with beef strips, honey tomatoes and Parmigiano Reggiano.

Milk-fed veal fillet with white wine and butter sauce on spinach.

Octopus carpaccio with lemon and extra virgin olive oil.

Thinly sliced milk-fed veal loin with tuna cream.

Beef fillet carpaccio with Cipriani sauce.

Hand-cut alpine pasture beef fillet.

Homemade ravioli with pumpkin and sage.

Spaghetti with wild prawns in shellfish stock.

Orecchiette with beef fillet tips, honey tomatoes and oregano.

Tagliolini in butter cream with black truffle.

Grilled wild-caught sea bass fillet.

Veal loin slices in lemon sauce.

Black Angus grain-fed Ribeye.

Alpine pasture beef fillet.

Mixed seasonal vegetables.

Honey tomatoes with sweet wild onions.

Vanilla cream with Tahiti vanilla and strawberry purée.

Lemon sorbet mixed with vodka and Prosecco.

Profiterole with dark chocolate sauce.