Enoteca Classic Degustation Menu
Pigeon Liver Pate’
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Black Ink Capuccino
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Onion cooked in the salt filled with braised quails
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Spaghetti Mancini in tomatoes water, burrata cheese
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Tortelloni filled with pigeon gravy on roasted pigeon breast
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Choice of Fish
or
Beef Shank braised in red wine with mashed Potatoes
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Dessert
4 courses 1,800 ++ ( Wine Paring 1,200++ )
5 courses 2,100 ++ ( Wine Paring 1,400++ )
7 courses 2,900 ++ ( Wine Paring 1,800++ )
