Entries

Chef Paolo D’Avena

Home made liver paté “Il Solferino” € 14,00

Deep and fried soft cheese in blackberry sauce with bread

croutons € 14,00

Artichokes’ flan on the bed of spinach sauce € 14,00

Arnaud’s lardo with bread croutons and acacia honey € 14,00

Fresh creamy burrata cheese “Stracciatella” with field salad and

tomatoes € 16,00

Corn mash “polenta” with porcini mushrooms, brie cheese and

fruffle’s oliveoil € 16,00

Artichockes salad with slices of grana cheese € 16,00

Assorted cold cuts specialties “Il Solferino” € 16,00

Langhirano raw ham with fresh creamy Burrata cheese

Stracciatella” € 16,00

Special vintage raw ham “Culatello di Zibello” € 18,00


Baked Octopus salad with broad beans mashed € 20,00

Chickpeas cream and prawns in zimino (aromatic herbs) sauce € 20,00

Sauted small cuttlefishes with artichokes € 20,00

Lukewarm squid salad with puntarelle (heart of cicory) € 20,00

Octopus in tomato souce € 24,00

Smoked wild salmon with butter and croutons € 24,00

Big assorted fresh raw fish plate (tuna fish, sea-bass,

salmon, king prawns) € 26,00

French fresh oysters each € 4,00