Traditional fried dumplings with selection of cold cuts from our local producers (Parma ham, mortadella’s Bologna and Felino salami) and our homemade pickled vegetables

Baccalà mantecato con la sua crema al latte profumata al lime accompagnato da polentina fritta
Creamed codfish, its lime-flavored cream and crispy polenta bites

Bruschetta con zucca grigliata, miele, taleggio, noci e Saba Acetaia San Giacomo
Bruschetta with grilled pumpkin, taleggio cheese, honey and traditional “saba”

Culatello di Zibello DOP salumificio Dallatana, pane tostato e riccioli di burro
Culatello from Zibello DOP from Dallatana producer, toasted bread and butter

Polentina morbida con ragù di funghi porcini e gocce di salsa verde
Creamy polenta with porcini mushrooms ragout and drops of homemade green sauce

Selezione di formaggi: Parmigiano Reggiano 24 mesi Caseificio Gavasseto Roncadella, Formaggio Occelli a pasta dura affinato al Barolo, Pecorino Nero di Pienza abbinati a miele, Saba Acetaia San Giacomo e frutti rossi
Selection of cheeses: Parmigiano Reggiano aged 24 months, Cheese aged in Barolo grapes,
Black Pecorino cheese from Pienza served with honey, traditional Saba and red fruit

Tartare di tonno su salsa agli agrumi e crumble di taralli
Tuna tartare served on citrus-fruit sauce and taralli crumble

Homemade tagliatelle with our meat ragout

Cappellacci ripieni ai gamberoni su bisque di crostacei
Handmade stuffed pasta with king prawns and their bisque

Cappelletti in brodo di manzo e cappone con spolverata di Parmigiano Reggiano
Homemade Tortellini Reggio Emilia style in meat broth with Parmigiano Reggiano

Paccheri pastificio Felicetti con calamari, porcini e carciofi croccanti
Paccheri “Felicetti” pasta with squids, porcini mushrooms and crispy artichokes

Pasta e ceci: ditalini Pastificio Felicetti in crema di ceci alle erbe, crostini e ceci croccanti
Chickpea Pasta: Ditalini pasta in creamy chickpea herb sauce with bread croutons and crunchy chickpeas

Spaghetti Pastificio Felicetti Cacio e Pepe - con aggiunta di tartufo nero
Spaghetti “Felicetti” Cacio & Pepe (Pecorino cheese and black pepper) - plus black truffle

Tortelli di zucca al burro e Parmigiano Reggiano
Homemade traditional pumpkin ravioli with butter and Parmigiano Reggiano

Crema di zucca e latte di cocco profumata allo zenzero con gamberoni scottati
Pumpkin and coconut milk cream with ginger and seared prawns

Crema di fagioli bianchi e patate con briciole di bacon e cipolla croccante
White bean cream with bacon crumble and crispy onion

Soupe à l’oignon: zuppa di cipolle alla francese con fontina e crostone di pane
French-style onion soup with fontina cheese and toasted bread crouto

Zuppa di cavolo nero, zucca e ceci
Black cabbage soup with pumpkin and chickpeas

Zuppa di mare con crostoni di pane abbrustolito (polpo, seppie, calamari, gamberi, scampi, cozze e vongole)
Seafood soup with octopus, squid, cuttlefish, shrimps, scampi, mussels and clams served with roasted bread croutons

Filetto di maiale cotto a bassa temperatura in crosta di sesamo su crema di carote con zucchine grigliate
Sous-vide cooked pork filet in sesame crust on carrot cream and grilled zucchini

Filetto di ombrina in oliocottura, crema di broccoli e chips di carciofo
Sous-vide oil-cooked red drum lacquered with soy-fish broth, broccoli cream and artichoke chips

Polpo alla paprika arrostito in padella su crema di ceci al rosmarino
Pan-seared octopus, paprika and rosemary-scented chickpea cream

Stinco glassato al Porto con broccoli abbrustoliti, purè di patate e fondo bruno
Port-glazed pork hock with roasted broccoli, potato puree and brown stock

Tartare di manzo con i suoi condimenti a parte, patate arrosto e maionese alla soia
Beef tartare with its seasonings on the side, roasted potatoes and soy mayonnaise

Tuna Poke: steamed basmati rice, fresh oil-cooked tuna, red cabbage, edamame, corn, cherry tomatoes

Chicken Poke: steamed black rice, chicken strips, mixed salad, apple, celery, walnuts and Caesar sauce

Avocado salad with mixed greens, avocado, mozzarella, boiled egg, tomatoes, carrots and walnuts

Homemade beef burger, bacon, tomato, fontina cheese and mayonnaise served with our roasted potatoes

Curry chicken: steamed basmati rice, seared chicken strips, delicate curry and coconut-milk sauc

Orient express: Riso saltato alle spezie dolci, uvetta, pinoli e verdure avvolto in foglia di vite
Persian-style rice with sweet spices, raisins, pine nuts and veggies wrapped in vine leaf

3 fish tartare: Sicilian prawn, tuna and red drum served with artisanal mustard

Selection of raw shellfish: red shrimp, Sicilian prawns and scampi served with homemade soy mayonnaise

Traditional fried dumplings with selection of cold cuts from our local producers (Parma ham, mortadella’s Bologna and Felino salami) and Parmigiano Reggiano cheese from Caseificio di Gavasseto e Roncadella

Seared octopus, gazpacho and drops of stracciatella fresh cheese

Seared prawn, seafood salad of cuttlefish, squid and octopus with quenelle of mashed potatoes

Bruschetta with ricotta, grilled zucchini, confit cherry tomato and mint

Tortellini Reggio Emilia style with Parmigiano Reggiano cream and black truffle foam

Homemade tagliatelle with Bolognese meat ragù and Parmigiano Reggiano

Spinach ravioli with confit cherry tomatoes

Ravioli filled with buffalo ricotta and lemon, sautéed in butter and sage

Button-shaped ravioli filled with octopus and potatoes, topped with diced tomatoes and pistachio cream

Squid ink Spaghetti Monograno Felicetti with zucchini pesto, sea bass tartare, lemongrass and mint gel

Smoked grilled beef tenderloin with candied red onion, Saba reduction and roasted potatoes

Homemade roast beef with green salad, fennel and Parmigiano Reggiano shavings

Tartare di fassona con semifreddo al Parmigiano Reggiano, piccoli rösti di patate e salsa ai frutti rossi

Golden amchur-coated chicken fillet with mint-scented grilled zucchini, olive mayonnaise

Selection of steamed shellfish: red shrimp, Sicilian prawns and scampi served with homemade soy mayonnaise

Sea bream filet with saffran cream, escarole, capers and Taggiasca olives

Stuffed calamari with celeriac cream, salted red fruit jam, toasted almonds, and coral

Chickpea balls in almond crust, red beetroot carpaccio, basil and red fruit cream

Hamburger with crispy bacon, tomato, salad, fontina cheese and roasted potatoes

Curry chicken: steamed basmati rice, seared chicken strips, delicate curry and coconut-milk sauce

Chicken Poke: steamed black rice, chicken strips, mixed salad, apple, celery, walnuts and Caesar sauce

Tuna Poke: steamed basmati rice, fresh oil-cooked tuna, red cabbage, edamame, corn, cherry tomatoes

Avocado salad with mixed greens, avocado, mozzarella, boiled egg, tomatoes, carrots and walnuts

Shrimps salad: Mixed greens, seared shrimps, peeled oranges, fennel, strawberries, and a touch of cocktail sauce