Menu

Gran Crudo (SH)
Langustine 4pcs | Capesante 2pcs | Red Italian prawn 4pcs | Gillardeau oysters No. 2

610

Gamberi (SH)
Red Italian prawn 2pcs

85

Ostriche (SH)
Gillardeau oysters No.2
1 piece | 6 pieces | 12 pieces

50 | 300 | 600

Tartare di tonno (SH)
Tuna tartare with avocado and coriander

140

Burrata (D,N)
Burrata from Puglia served on tomato carpaccio garnished with basil pesto

100

Vitello Tonnato (V,N)
Thinly sliced white veal with creamy tuna sauce

95

Tartare di manzo (D,N)
Black angus steak tartare with a mild Parmigiano Reggiano cream

130

Insalata all’Italiana (D, N, G)
Fior di latte cheese on baby gem with tomato concassè, onion and olive
crumbles topped with a raspberry dressing

90

Insalata di Polpo (S)
Octopus salad with green beans, tomato Datterino, violet potato and citronette dressing

80

Bruschettone al pomodoro (G)
Sourdough bread grilled served with garlic, tomatoes and basil

65

Parmigiana di zucchine (D, V)
Zucchini mille-feuille with tomato sauce and grated Parmigiano Reggiano

95

Saute di cozze (D)
Mussels sautéed with garlic, non-alcoholic white wine, parsley and chili

95

Supplì al Telefono (D, G, SH)
Golden-crusted arborio rice with tomato sauce filled with fresh mozzarella

75

Crocchette Caviale (SH, D, G)
Croquettes filled with bechamel sauce and topped with Parmigiano Regiano cream, purple potato chip and a touch of caviar

80

Fritto misto (SH)
Assorted crispy squid, prawns, black cod, vegetables and tapioca chips

135

Margherita (G, D)
San Marzano tomatoes, fior di latte cheese from Napoli, olive oil and basil

90

Capricciosa (G, D)
San Marzano tomatoes, mozzarella from Napoli, seasonal wild mushrooms,
Taggiasche olives, artichoke flowers, king oyster mushroom, veal prosciutto

135

Diavola e Gorgonzola (G, D)
San Marzano tomatoes, fior di latte cheese from Napoli, spicy veal salami and gorgonzola cheese

100

Bresaola (G, D)
Mozzarella from Napoli, rocket and parsley sauce, tomato sauce bresaola
cured beef and Parmigiano Reggiano

115

Tartufo (G, D)
Mozzarella from Napoli, creamy truffle sauce, Parmigiano Reggiano,
topped with grated black truffle

180

Burrata e alici (SH, G, D)
San Marzano tomatoes, burrata from Puglia, olive oil and anchovies

110

Ravioli TOTÓ (G, D, V)
Ravioli pasta made with fresh tomato sauce and topped with Grana Padano
cheese, basil and Datterino tomatoes

95

Ravioli di brasato (G, D)
Handmade pasta stuffed with with braised beef, served with parmesan cream and parmesan shavings

120

La Carbonara (G, D)
Mezze maniche pasta with smoked duck breast, pasteurized egg yolk, grated
Pecorino Romano and Grana Padano cheese and freshly ground black pepper

95

Tagliatelle alla bolognese (G, D)
Fresh homemade pasta with a traditional slow-cooked beef ragù

115

Cannelloni (G, D)
Cannelloni pasta filled with chicken, Béchamel sauce, and Parmigiano Reggiano,
topped with grated foie gras

95

Spaghetti alle vongole e bottarga (G, SH)
Spaghetti from Gragnano with clams, chili pepper, bottarga, and a touch of lemon zest

155

Linguine allastice (G, SH) (for sharing)
Linguine with live lobster cooked in our flavorful seafood bisque, yellow cherry tomatoes

380

Risotto Carabineros (D, SH)
Carnaroli risotto cooked with Carabineros shrimps, Amalfi lemon & coral sauce

155

Risotto al tartufo (G, D)
Creamy Carnaroli risotto cooked with shallots, non-alcoholic white wine and topped with grated fresh black truffle

140

Gnocchi alla sorrentina (G, D)
Artisanal gnocchi baked in a tomato sauce and fresh mozzarella, with basil and parmesan cheese

95

Calamarata allo scoglio (G, D)
Calamarata pasta with a rich fish sauce with mussels, shrimps, clams, calamari and fresh parsleyt

135

Gnocchi tartufo (G, D)
Potato gnocchi, truffle cream, pecorino foam topped with fresh black truffle slices

120

Tagliolini al tartufo (D, G)
Fresh tagliolini pasta with creamy black truffle sauce topped with fresh black truffle

145

Polpo alla brace (SH)
Grilled octopus, Taggiasche olive tapenade, and potato purée, garnished
with edible flowers

150

Gamberoni alla Mediterranea (SH)
Grilled shrimps served with rich mediterranean sauce

120

Spigola grigliata (SH)
Pan-seared sea bass served with vegetables

185

Dentice al forno (SH) (for sharing)
Whole red snapper fish oven-roasted with a hint of citrus

340

Ossobuco (D)
Veal bone marrow with saffron risotto

190

Polletto alla Cacciatora
Grilled Cacciatora-style roasted baby chicken

145

Orecchia di Elefante (400gr) (G, D) (for sharing)
Breaded milk-fed veal short loin served with rosemary potatoes, rocket salad and cherry tomatoes garnished with edible flowers

395

Filetto TOTÓ (200gr)
Grilled Australian Black Angus tenderloin with a demi-glace sauce, served with baby carrots, onion, and Friggitelli peppers

220

Costata di manzo
Rib-eye steak served with roasted rosemary potatoes

650

Controfiletto di wagyu (250gr)
Grilled wagyu striploin

350

Guancia di vitello brasata
Slow-cooked veal cheek served with mashed potato and demi-glace

175

Patate al forno (D, V)
Roasted potatoes topped with pesto and Pecorino Romano

45

Insalta di rucola (D, V)
Rocket salad topped with Parmigano Reggiano and lemon vinaigrette

45

Asparagi (V)
Grilled green asparagus

50

Verdure grigliate (V)
Grilled vegetables

40

Gelato artigianale (D, G, N)
Pistachio, vanilla and chocolate ice cream

30 per scoop

Cannolo Siciliano (D, G, N)
Pastry dough, filled with a sweet and creamy ricotta cheese, pistachio and candied orange

60

Tiramisù TOTÓ (D, G, N)
Coffee soaked savoiardi biscuit layered with mascarpone cream and topped with a sprinkle of chocolate powder

65

Burrata Cheesecake (D, G, N)
Served with Fior di latte ice cream, topped with honey sauce and honeycomb

70

Guarda che fico! (D, G, N)
Homemade figs jam, vanilla ganache and white chocolate served with fresh figs

50

Come una caprese (D, G, N)
Stracciatella ice cream, tomato jam, cherry, almond crumble and mint

65