cafe | pizzabar

May 16th, 2018

ZUPPA DI ASPARAGI 8
asparagus soup, croutons, thyme, extra virgin olive oil

FRISEE SALAD 15
blood orange, red endive, pickled red onions, fennel agro-dolce, creamy gorgonzola dolce

BURRATA 16
farro salad, English peas, green beans, pea tendrils,
basil, aged balsamic, extra virgin olive oil

POLPO ALLA GRIGLIA 18
grilled octopus, charred eggplant puree, boiled potatoes,
celery, fennel, spicy chili oil, parsley, extra virgin olive oil

STROZZAPRETTI CON AGNELLO 16/22
hand twisted fresh pasta, braised lamb shank ragu, olives,
rustic tomato, rosemary, parmesan, olive oil

AGNOLOTTI CON VITELLO 16/22
fresh pasta stuffed with braised veal breast and parmesan,
served in brodo, dried morels, fava leaves, parmesan