STARTERS

Autumn Salad

Octopus served with potato cream

Grandma Mary’s Soup

Bread Ragù in Bolognese style

Regional charcuterie platter

Pappa e Ciccia – Polenta with salty pork graves

FRESH PASTA

Pacchero alla Carbonara served with pecorino cheese emulsion and eggs

Spaghetto al torchio allo Scoglio with seafood

Spaghetto al torchio with tomatoes and basil

Rosso Bologna with southern flavors

Traditional tortellini …as you like it! (chicken broth, Parmesan’s fondue, Bolognese Ragù)

Green Balanzone stuffed with mortadella and cottage cheese infused in sage

Bolognese Style Lasagna

Tagliatelle with Ragù

Lucio Dalla’s Bottoni

MAIN COURSES

Tournedos Rossini

Baked wild Sea Brass and vegetables

Low temperature cooked pork with apple jam and roasted potatoes

Sangiovese di Romagna brased Veal Cheek

Local Rooster with spring onions, potatoes, zucchini, aubergine and rosemary

GRILLED MEAT

Irish Rib of Beef gr. 600

Irish T. Bone Steak

Irish Prime Filet gr. 200

Irish Beef Steak gr. 200

Italian Hamburger gr. 250

Irish Tomahawk kg. 1

Uruguay Filet gr. 200

SALADS & SIDE DISHES

Healthy Life Salad

Mixed salad

Misticanza Salad & Celerian

Roasted Potatoes

Cooked Seasonal Vegetables

Baked Vegetables

DESSERT

Pineapple

Crème Caramel

Tiramisù

BSP Dessert

Pear in Sangiovese wine with rosemary crumble

Chocolate cake served with orange peel confit

Hug Biscuit with Bronte’s Pistachio Mascarpone