We want to offer simple, quality yet fun dishes where "the game" transfers from the food to the young and friendly service. Every Sunday from October and May we serve a super brunch buffet. A dedicated proposal ranging from sweet to savory, traditional to 'Asian. An aperitif, dinner or Sunday brunch is transformed into an opportunity to experience a contemporary space where design and comfort come together in a prodigious meeting of culinary pleasures.
Menu
MARINATED SALMON TARTARE WITH GREEN GAZPACHO
CRUNCHY SUSHI RICE WITH SPICY TUNA AND TOBIKO
AMO STYLE VEAL WITH TUNA SAUCE
SCALLOPS IN EXOTIC CATALANA STYLE SALAD WITH GREEK FETA CHEESE
SMOKED TUNA TATAKY MARINATED IN SOY SAUCE SERVED WITH WAKAME SEAWEED, MISO DRESSING AND POMEGRANATE SHOT
TARTE TATIN WITH CARAMELIZED RED ONION, PECAN NUTS, “GENUSSEBUNKER” CAPRINO CHEESE SHAVINGS AND SOUR CREAM
BABY SENEGAL SQUID WITH BLACK INK AND FREID POLENTA
MARINATED SRIRACHA CUCUMBER SPAGHETTI WITH AMBERJACK TARTARE
CIRASHI WITH SALMON, AMBERJACK AND TUNA MIX SASHIMI WITH TERIAKY SAUCE
JAPANESE TAKOYAKI
RAW FISH | RED SHRIMP AND SCAMPI SERVED WITH PONZU SAUCE (per piece)
RAW FISH | OYSTERS SERVED WITH PONZU SAUCE (per piece)
10 pieces
20 pieces
30 pieces
Bao
SMOKED PULLED PORK, RED CABBAGE MARINATED IN APPLE CIDER VINEGAR
ROASTED OCTOPUS WITH POTATO AND YOGURT SAUCE
BLACK BAO OLD STYLE SHRIMP COCKTAIL WITH LETTUCE AND CRISPY ONION
MARINATED CUCUMBERS AND EDAMAME FALAFEL
Gyoza
PRAWNS
DUCK
WAKAME AND VEGETABLES
CHICKEN KATSU CURRY STYLE
Cold cuts
SELECTION OF CURED MEATS AND CHEESES WITH ARTISANAL FOCACCIA AND CHUTNEY (recommended for 2 people)
LEMON TAGLIATELLE WITH COOKED AND RAW SCAMPI, BASIL OIL AND TAGGIASCHE OLIVES POWDER
BOLD & SPICY PACCHERI ALL’ARRABBIATA NDUJA AND GOCHUJANG WITH APULIAN STRACCIATELLA AND BURNT LEMON POWDER
PAPPARDELLE WITH VENSION SHANK AND GREMOLADE
UDON THAI STYLE (Pad Thai with shrimp, cashews, vegetables, curry, turmeric)
CONCHIGLIONI PASTA WITH CREAMY POTATO SAUCE, STEWED SALT COD AND CAPER FRUITS
SPAGHETTONE “MONOGRANO FELICETTI” WITH ROCKET PESTO, CLAMS SAUCE, CONFIT CHERRY TOMATOES AND CURED MULLET ROE
POMODORI CONFIT E BOTTARGA DI MUGGINE
MONOGRANO "FELICETTI" RIGATONE CARBONARA STYLE
WARM MARINATED SALMON WITH LIQUID KOJI RICE, WASABI, FRIED LOTUS ROOT AND SEVEN SPICES (It may seem raw, but it’s cooked!)
TERRACOTTA AUBURGINE PARMIGIANA WITH SMOKED SCAMORZA CHEESE
BBQ AND WASABI MARINATED VEAL LOIN RIBS WITH GRATINATED TOMATOES
SWORDFISH CHEVICE WITH TOMATO CARPACCIO, MANGO LECHE DE TIGRE, CARAMELIZED RED ONIONS AND PINK GRAPREFRUIT & THYME BEURRE BLANC
CIPOLLA CARAMELLATA E BUERRE BLAN AL POMPELMO ROSA E TIMO
BEEF FILET IN MARSALA SAUCE WITH FRIULAN FRICO TORTILLA
JAPANESE MOCHI FILLED WITH ICE CREAM
TART WITH CARAMELISED PINEAPPLE AND COCONUT MOUSSE
TRADITIONAL TIRAMISÙ
GIANDUJA CHOCOLATE INGOT WITH RHUBARB MOUSSE AND BISCUIT
CHEESE SELECTION (4PZ) WITH MUSTARD AND RAISINS BREAD
Every Sunday from October to April we serve a super brunch buffet. A dedicated proposal ranging from sweet to savoury, from traditional to Asian.
Cocktails & more










