MENU

• Cipolle di Tropea al forno
  (scented and sweet onions from Tropea simply baked and lightly dressed)
  
  
• Saccottini autunnali di pasta phillo
  (crispy autumnal bags of thin pastry sheets,stuffed with savoury chestnuts and sausage flavored with rhum)
  
  
• Crema fredda di pere e Guttus con pane ai fichi
  (pear and Guttus(cheese)cream served chilled, with fig bread)
  
  
• Timballo di farro e coniglio con pistilli di zafferano
  (a tasty and unusual timbale of cereals (farro) flavored with rabbit meat sauce)
  
  
• Terrina di fagiano
  (a delicious paté of pheasant meat)
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• Zuppetta di cavolfiore con spuma di gorgonzola
  (a tasty creamy cauliflower soup with gorgonzola cheese mousse)
  
  
• Risotto con piccione e le sue rigaglie
  (pigeon risotto flavored with drops of balsamic vinegar)
  
  
• Cannoli di rosmarino all'anatra su passatina di ceci
  (fresh pasta rolls stuffed with rosemary flavored duck served on a creamy chickpea soup)
  
  
• Pappardelle di semola con ragù di lepre
  (larger homemade fresh tagliatelle dressed with delicious wild hare sauce)
  
  
• Ravioli di pecorino con zucca profumata all'arancia
  (ravioli filled with Pecorino cheese garnished with orange flavored pumpkin)
  
  
• Tagliolini con ovuli e tartufo
  (homemade thinner tagliatelle simply dressed with butter,fresh local mushrooms and truffle)
  
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• Fritto della Locanda
  (boned meat of chicken, rabbit and lamb deep-fried in olive oil together with a mixture of fresh vegetables (courgettes, aubergines, onions, artichokes)
  
  
• Filetto con pepe rosa con verdure in tempura
  (a tender fillet-steak of beef spiced with a delicious sauce and sprinkled with pink pepper berries,garnished with light fried vegetables)
  
  
• Petti di quaglia bardati alle nocciole su purè di porri e uvetta
  (quail breasts with hazelnuts laid on a leeks and raisins purèe)
  
  
• Bocconcini di coniglio con marsala e pinoli
  (tender rabbit meat morsels flavored with Marsala wine and pine-kernels)
  
  
• Tagliata di bistecca con bacche di ginepro
  (grilled T-bone steak served in a different way: thin sliced on fresh vegetables and flavored with juniper berries)
  
  
• Capriolo con olive taggiasche e tegoline di polenta croccante
  (scented roe deer cooked in tomato-sauce, garnished with fresh "taggiasche" olives and
  
  
• Piccione con vinaigrette tartufata
  (an unforgettable game dish: tasty baked pigeon flavored with delicious truffle vinaigrette)
  
  
• Selezione di formaggi
  (an irresistible mix of typical local cheeses. The perfect occasion to taste some gastronomic rarities)
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• Fagioli all'olio
  (boiled Cannellini beans with olive oil)
  
  
• Insalatine verdi o miste
  (green or mixed salads, to your choice)
  
  
• Bietole saltate
  (boiled chard sautèed with olive oil and just a bit of garlic)
  
  
• Patate rosolate
  (homemade roasted potatoes flavoured with rosemary)