Menu
| Antipasti | € |
| Parma ham “Pio Tosini” with sliced pears | 19 |
| Beef Carpaccio, parmesan cheese and rocket salad, mustard dressing | 19 |
| Beetroot and mozzarella di bufala, green dressing* | 20 |
| Grilled vegetables, oven baked ricotta with cinnamon, balsamic vinegar* | 19 |
| Classical aubergine parmigiana, smoked scamorza cheese and tomato coulis* | 15 |
| King prawns, caramelized red onion from Tropea and buttered spinach | 21 |
| Pan-fried scallops with lardoons and red lentils | 23 |
| Sautéed squids with spring onions and parsley pumpkin | 16 |
| Primi piatti | |
| Cep and rosemary risotto* | 18 |
| Venere black rice with sautéed langoustines, vegetable brunoise and saffron oil | 22 |
| Broccoli orecchiette with garlic and anchovies | 18 |
| Classical clam linguine | 23 |
| Grey Partridge stew parpadelle | 25 |
| Mantovano style tortelloni stuffed with pumpkin* | 20 |
| Penne with cherry tomato and basil* | 16 |
| Lobster spaghetti for 2 | 65 |
| Spelt and red bean soup with sautéed lettuce* | 12 |
| *Vegetarian dishes | |
| Cavaliere Cocco makes all our pasta. Famous for its special technique of using wheat semolina that produces pasta with a matt, porous surface, so accompanying sauces remain on the pasta itself. | |
| Secondi piatti | |
| Grilled fish selection with vegetables and lemon oil | 30 |
| Sautéed cod with red lentils and garlic mussels | 26 |
| Bacon wrapped monkfish filet, red beans with rosemary and crispy lardons | 28 |
| Grilled red tuna steak, fennel salad and tomato concassée | 28 |
| Ossobuco with gremolada and mashed ratte potatoes | 27 |
| Venetian style veal liver and sliced polenta | 26 |
| Tuscany Frisona beef “Côte à l’os” for 2 | 65 |
| Veal cutlets, caramelized shallots and chestnuts | 29 |
| Beef tagliata, sautéed roman lettuce and green sauce | 29 |
| Speck wrapped venison filet, braised chicory and Amaretto pumpkin purée | 31 |
| Desserts | |
| Tiramisu "Bocconi" | 10 |
| Pears in honey, Gingerbread and vanilla ice cream | 12 |
| Almond milk granité | 9 |
| Home made ice creams and sorbets | 9 |
| Chocolate quenelle ''Moscato d'Asti'' sauce and Blackberry candies | 12 |
|
Pumpkin panna cotta and rhubarb sorbet |
12 |
| Panforte ice cream | 10 |
| Chocolate moelleux, sautéed apples in safron and ice cream | 15 |
| Cheese assortment | 10 |
“Executive Chef” Vincenzo Regine
“Maître Cuisinier de Belgique” in 2008
Restaurant recommended by Guide Delta 2008
Award winner « Best Italian cuisine in Brussels » by Deltas de la Gastronomie 2007
“Campioni del Mondo 2007” by Ciao Italia Benelux
