Good food, like life, does not like haste.
We therefore apologize, immediately, if it seems to you to wait a bit, but only in this way will we be able to prepare your dishes with the utmost care.
We invite you to occupy this time by tasting our entrée or sipping good wine, letting yourself be enveloped by the flavors of our land.
Only now will you be ready to savor our cuisine.
Enjoy your meal!
Degustation Menu
Lake - Euro 45,00
With the tasting of 3 desserts of your choice: Euro 50,00
Creamed carp and potatoes with polenta chips (4) 10,00
Fresh pasta chicarelli with butter, paprika and lake mullet bottarga (1,2,4,6) 15,00
Charcoal carp with pil pil sauce, red turnip puree and toasted sesame (2,4,6,9,11) 18,00
Dessert of your choice from the dessert menu
Hill - Euro 45,00
With the tasting of 3 desserts of your choice: Euro 50,00
Terrine of rabbit with hollandaise sauce (4,12) 14,00
Cappellacci stuffed with duck served with its stock, green turnips puree and mixed berries (1,3,7,12) 16,00
Beef brisket with roast sauce, rubra cream and polenta chips (7,10,12) 20,00
Dessert of your choice from the dessert menu
Pigeon - Euro 45,00
With the tasting of 3 desserts of your choice: Euro 50,00
Terrine of pigeon breast with leek, shallots compote and
vinsanto reduction (12) 15.00
Homemade pasta stuffed with pigeon served with mix berries, cooking stock and butter (1,3,6,7,9,12) 16.00
Half pigeon medium-rare with mixed berry compote, toast of fegatini and red wine sauce (1,6,9,12) 15,00
Dessert of your choice from the dessert menu
Vegetarian - Euro 40,00
With the tasting of 3 desserts of your choice: Euro 45,00
Crispy egg with parmesan fondue, cimini hazelnuts and black truffle sauce (3,5,7,8) 13,50
Fresh pasta Chicarelli with pistachios pesto, lime and pink pepper (1,7,8) 13,50
Giò's Garden
(mixed seasonal vegetable, different style of cooking) (11) 13,00
Dessert of your choice from the dessert menu
Wine pairing with local wine 3 glasses (2 dry and 1 sweet) - Euro 15,004 glasses (3 dry and 1 sweet) - Euro 18,00
Menù
Our Fried Proposals
Deep fried pike with a trio of mayonnaise: garlic, mixed berry and lime (3,4,5,10)
10,00
Deep fried baccala with a trio of mayonnaise: garlic, mixed berries and lime (3,4,5,10)
10,00
Deep fried artichokes with a trio of mayonnaise: garlic, mixed berries and lime (3,4,5,10)
10,00
Deep fried lamb's sweet bread with a trio of mayonnaise: garlic, mixed berries and lime (1,3,4,5,10)
13,00
Starter
Lamb offal on Easter savoury cheese pizza crostini (3,7,8,9,12)
14,00
Beef tartare with porcini mushroom sauce and crumble and sweet and sour vegetables (3,5,12)
14,00
Terrine of rabbit with hollandaise sauce (4,12)
14,00
Terrine of pigeon breast with leek, shallots compote and
vinsanto reduction (12)
15,00
Crispy egg with asparagus foam and crispy bacon (1,3,7)
13,50
Yellowfin Tuna tartare with wasabi sauce and sweet and sour vegetable (4)
14,00
Terrine of pike with parsley and lemon sauce and sweet and sour vegetable (4)
14,00
Pike tartare with lime, marinated ginger and crispy nori chips (4)
14,00
Lightly smoked duck carpaccio with fennel salad, orange and pink pepper (12)
14,00
Charcoal rabbit with berries mayonnaise and smoked paprika (4,5,10,12)
13,00
Charcoal beef sweetbread with chimicurry sauce (12)
14,00
First Course Pasta
The pastas and fillings you find at the restaurant are Homemade!
Fresh pasta Chicarelli with pistachios pesto, lime and pink pepper (1,7,8)
13,50
Tortelli stuffed with tench and potatoes, rocket pesto, fried dried broad beans and cherry tomatoes (1,2,3,4,6,9)
15,00
Ricotta and asparagus cannelloni gratinated with smoked paprika béchamel sauce and parmesan fondue (1,3,7)
15,50
Cappellacci stuffed with duck served with its stock, green turnips puree and mixed berries (1,3,7,12)
16,00
Homemade pasta stuffed with pigeon served with mix berries, cooking stock and butter (1,3,6,7,9,12)
16,00
Fresh pasta chicarelli with butter, paprika and lake mullet bottarga (1,2,4,6)
15,00
Plin (tortelli) stuffed with beef chianina, with roasted tomatoes puree, parmigiano fondue and black olive crumbles (1,3,7,9)
15,00
Risotto "Acquerello" with artichokes, cocoa powder and 36 month parmesan (7,12)
Preparation time: about 15 minutes
14,00
Main course Lake & Sea
The Eel
Eel charcoal with Est! Est!! Est!!! sauce in japanese style, red cabbage marinated with apple vinegar and black sesame seeds and bay leaf
(4,6,9,11)
20,00
Stir-fried pike with roasted tomatoes sauce, spirulina algae chips and anchovy sauce (3,4,10)
20,00
Charcoal Queen Carp with pil pil sauce, red turnip puree and
toasted sesame
18,00
Baccalà charcoal with asparagus puree, smoked paprika and black olive crumble (4)
18,00
Tuna fillet with fennel salad, radish and pistachios (4,12)
19,00
It may happen that you find fish bones in the fish products.
Main course Meat & Vegetable
Giò's Garden
(mixed seasonal vegetable, different style of cooking) (11)
13,00
Pork fillet wrapped in pig net cooked on the charcoal with apple salad, pinenuts and soya and honey, mustard and allspice sauce (6,8,10,12)
16.00
Flat iron steak sous vide with mix seasonal vegetable and red wine sauce and black olive crumbles (9,12)
19,00
CBT lamb leg, finished on the grill, with rubra sauce and steamed artichokes with wild-mint (6,9,12)
21.00
Beef cheek with gravy sauce, sweet and sour vegetables and potatoes puree (6,7,9,12)
20,00
The Gio's Pigeon
Triple cooked pigeon: medium-rare CBT breast, chanted legs and wings, bignè of fegatini, with chocolate sauce (1,6,9,12)
25,00
Side Dishes 5,00
Potatoes puree;
Purgatorio Beans salad with EVO, salt and pepper;
Stir-fried Potatoes with garlic and fennel pollen;
Stir fried Tuscany cabbage with anchovy sauce and chili pepper;
Seasonal mixed vegetables baked in the oven.
Coffee
Espresso/American Coffee/ Deca € 1,50
Spiked Coffee € 1,80
Cappuccino € 2,00
CAFFEMISU'
(Espresso with Tiramisù cream and cocoa powder) €2,50
Tea € 2,00
Service 3,00 € per person, Corkage fee 5,00 € per Bottle
All the price are in euro €