Degustation Menu



Beef tartare with creamy egg yolk, marinated red onion, 

and black truffle (3) 


Soft Egg with asparagus puree, blue sheep cheese fondue, crispy bacon and chopped toasted hazelnuts  (3,7,8)


Deep fried lamb's sweetbread with garlic mayonnaise and mustard seed (3,5,10)


Bis of salmon trout tartare with green fermented lemon sauce and coregone tartare with strawberry sauce (4)


First Course

Tortelli style stuffed with potatos and tench, concentrated lake fish broth, grilled aubergine purée, oregano mousse and chips of black garlic (1,3,4,7,8) 


Fresh pasta Chicarelli with pistachios pesto, burrata stracciatella, lime and pink pepper (1,7,8)


Cappellacci stuffed with duck, stir-fried porcini mushroom with rosemary and puffed spelled (1,3,7,8)  


Main course

Baccalà charcoal grill with fennel, orange and black olive crumble  (4,8)


Stir-fried coregone with escarole, anchovies, romesco sauce, tomato confit and dried fennel 


Stir-fried Pike with Celeriac cream, smoked paprika, pine nuts and chicory with anchovy sauce


Eel charcoal grill with vernaccia sauce and red cabbage marinated with apple vinegar and bay leaves mousse


 Pork fillet charcoal with sweet and sour apple sauce, and green apple salad with marinated ginger (12)


Grilled duck breast with braised spring onion and rubra sauce


Grilled beef lombatello with his gravy sauce and seasonal vegetables


Pidgeon medium-rare with blueberries sauce and fegatini (9,12)


Side Dishes

 Purgatorio Beans salad with EVO, salt and pepper,

 Radicchio charcoal with balsamic vinegar, 

 Stir-fried Potatoes with garlic and fennel pollon,

Chicory with anchovy sauce

Green salad.



Tiramisù express (1,3,7,8)


Wine Paring 

"Ame",Muffato Petit Manseng, Doganieri Miyazaki


Creamy dark chocolate hazelnuts, wafer and rum sauce (1,3,7,8,12)


Wine Paring 

Don Papa Rum 7 anni Filippine


Millefeuille of Meringue with chantilly cream and lemon sauce (3,7)


Wine Paring 

Muffo, Sergio Mottura


Cream puffs with hazelnut mousse, dark chocolate and praline sauce (5,7,8,12)


Wine Paring

Cannaiola, Villa Puri


Pistacho crème brulée with almond crumble and salted caramel sauce (5,7,8)


Wine Paring 

Macchia del Prete, Aleatico, Villa Puri


Degustation of Dessert, 5 nibble (for 2 persons)


Service 3,00 € per person, Corkage fee 5,00 € per Bottle

Allergens List

Foods such as meat and fish purchased from us fresh, for market reasons and for raw preparations, have undergone a preventive remediation treatment by vacuuming and blast chilling at -20 1C, in compliance with the provisions of Reg. (EC) 85/2004. , Annex III section VII, chapter 3, letter D point 3. The fish used is caught in the Bolsena lake or in the Mediterranean. We kindly advise our customers that in the products and dishes prepared and administered in this exercise and in drinks, ingredients or adjuvants considered allergens may be contained. List of ingredients or adjuvants considered allergens used in this exercise and present in Annex II - Substances or products causing allergies or intolerances" EU Reg. 1169/2011 

1. Cereals containing gluten and derivatives (wheat, rye, barley, oats, spelled) 

2. Crustaceans and crustacean products and their derivatives 

3. Eggs and egg products 

4. Fish and fish products 

5. Peanuts and peanut products 

6. Soybeans and soy products 

7. Milk and milk-based products (including lactose) 

8. Nuts (almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil, pistachios and macadamia nuts) 

9. Celery and celery products 

10. Mustard and mustard-based products 

11. Sesame seeds and seed products 

12. Sulfur dioxide and sulphites in concentrations higher than 10mg / kg 

13. Lupines and lupine products 

14. Molluses and shellfish products 

Information on the presence of substances or products that cause allergies or intolerances is available by contacting the staff on duty If you have food allergies and / or intolerances, ask for information on our food and drinks.

We are prepared to advise you in the best way.