| Abendkarte |
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| Cozze alla marinara |
19.00
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| Mussels with parsley, garlic, olive oil and white wine |
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| Tagliata di tonno alle erbette |
19.00
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| tuna in a herb crust, lightly sauteed, sliced and marinated |
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| Gamberoni al lardo di Colonnata |
19.00
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| Fried prawns napped with bacon, served on a rocket salad with balsamic jus |
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Cozze alla livornese
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18.00
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| [enMussels with garlich parsely and tomatoes[/en] |
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| Polpo marinato |
18.00
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| Cooked and marinated octopus, slight spicy |
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| Moscardini alla diavola |
17.00
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| Baby octopus with a spicy tomatoe sauce and olives |
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| Carpaccio di tonno |
18.00
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| Thinly sliced tunafish with lemon juice and olive oil |
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| Carpaccio di manzo |
18.00
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| Thinly sliced beef (schweiz) with lemon juice, olive oil, |
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| Bruschetta al pomodoro |
14.00
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| Toasted bread slices with tomatoes |
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| Rucola pomodoro e parmigiano |
15.00
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| Rocket salad with tomatoes and shaved parmesan |
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| Insalata caprese |
16.00
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| Tomaten ramati mit mozarella di bufala |
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| Insalata verde |
10.00
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| Green |
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| Insalata mista |
14.00
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| Mix salad |
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| Spaghetti al bacio |
starter
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17.00
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| Vesuvius tomatoes, garlic, parmesan, peperoncino |
main course
|
22.00
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| Tortelloni alla casalinga |
starter
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21.00
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| Homemade stuffed half-moons patties with spinach And ricotta cheese served sage butter or bolognese |
main course
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26.00
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| Tagliatelle del Cappellaio |
starter
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20.00
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| With minced beef(switzerland)ceps and strained tomatoes |
main course
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25.00
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| Penne al tonno fresco |
starter
|
22.00
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| With fresh diced tuna, diced tomato and basil, a hint of peperoncino |
main course
|
27.00
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| Penne gambero e rucola |
starter
|
22.00
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| With finely sliced king prawns, diced tomato, rocket salad |
main course
|
27.00
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| Trancio di tonno alla griglia |
39.00
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| Grilled Tuna fisch with lemonrisotto and spinach |
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| Pesce all` acqua pazza |
46.00
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| Seabrass or sea bream with cherrytomatoes, garlic, Olives and fresh oregano, backed in the oven |
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| Pesce alla griglia |
46.00
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| Grilled seabrass or seabream, served with vegetablesalat |
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| Gamberoni al Cognac |
41.00
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| Shrimps with cognacsauce and lemon risotto |
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| Tagliata di manzo |
44.00
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| Entrecote (CH) lightly sauteed, sliced and served Au gratin with ceps, parsley vegetables |
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| Filetto di agnello al rosmarino |
44.00
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| Lamb tenderloin (A) filet on a red wine and Rosemary sauce, with fried potatoes and spinach |
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| Scaloppina al limone |
44.00
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| Veal collop (CH) with lemon sauce, risotto And a bouquet of vegetables |
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| Fegato alla veneziana |
39.00
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| Veal lever alla Veneziana served with roast potatoes and spinach |
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| Bistecca di manzo al pepe verde |
38.00
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| Tenderloinsteak with greenpeppersauce, Served with tagliatelle and spinach |
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