Chef Diego Solazzo with the equipe welcomes you to Antiche Volte

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1 The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift. Laurie Colwin The kitchen is a love story. I fall in love with natural and genuine things and this happens also with the products I use in my kitchen, because for love and this profession it takes dedication, simplicity, authenticity and harmony. Chef Diego Solazzo with the equipe welcomes you to Antiche Volte

2 dal Territorio Roast beef with tuna mayonnaise Rôti de bœuf à la mayonnaise au thon Agnolotti with roasted meet Agnolotti avec trois rôti Soft cooked veal cheek, potato cream and caramelized onion Joue de veau cuite, crème de pommes de terre et oignon caramélisé Like a bunet (traditional pudding) Comme un bunet (pudding traditionnel) dal Mare Roasted scallop, spinach and lemon grass Coquille Saint-Jacques rôti, épinards et citronnelle Spaghetti, cod and green sauce Spaghetti, morue et sauce vert Fish of the day, artichokes and olives Poisson du jour, artichauts et olives Strawberries, meringue and yoghurt Fraises, meringue, yaourt 50,00 For changes in the menu suggested by the Chef, extra charges might apply.

3 La Degustazione Spring crop, smoked mackerel, sweet and sour sauce Maïs de printemps, maquereau fumé, sauce aigre-douce Nougat of Foie gras, apple jam, sauce with pain d épices Nougat de Foie gras, confiture de pommes, sauce à le pain d épices The fish soup in the ravioli La soupe de poisson dans les raviolis Carnaroli rice with chef s brown stock Risotto avec le fond brun du chef Pigeon, rhubarb, verbena, citrus Pigeon, rhubarbe, verveine, agrumes Eel and carpione Anguille et carpione Dark chocolate, raspberry, hazelnut, star anise Chocolat noir, framboise, noisette, anis étoilé Lemon cheesecake, sage, ginger ice cream Cheesecake au citron, sauge, glace au gingembre 75,00 The tasting menu is served for the whole table Le menu dégustation est servi pour toute la table

4 Appetizers - Hors-d oeuvre Roasted scallop, spinach and lemon grass Coquille Saint-Jacques rôti, épinards et citronnelle Spring crop, smoked mackerel, sweet and sour sauce Maïs de printemps, maquereau fumé, sauce aigre-douce Veal tartare with robiola cheese and marinated yolk Tartare de veau avec fromage robiola et jaune mariné Nougat of Foie gras, apple jam, sauce with pain d épices Nougat de Foie gras, confiture de pommes, sauce à le pain d épices Asparagus, poached egg, Raschera fondue and aioli sauce Asperges, œufs poches, fondue Raschera et sauce aïoli First courses - Pâtes Spaghetti, cod and green sauce (20 minutes) Spaghetti, morue et sauce vert (20 minutes) The fish soup in the ravioli La soupe de poisson dans les raviolis Ravioli with pecorino cheese, beans, broth Ravioli au fromage pecorino, haricots, bouillon Risotto, poireaux, ris de veau Risotto, leeks, sweetbreads Tajarin avec ragoût de saucisse et Parmigiano Reggiano Tajarin with sausage ragout and Parmigiano Reggiano

5 Pigeon, rhubarb, verbena, citrus Pigeon, rhubarbe, verveine, agrumes Meat - Viande Lamb, broad beans and peas, spring onion, ricotta di seirass Agneau, fèves et petits pois, oignon, ricotta cheese Entrecote steak cooked rare, potato, asparagus and Bearnaise sauce (minimum 2 people) Contrefilet cuit rouge, pomme de terre, asperges, et sauce Bérnaise (minimum 2 personnes) Fish - Poisson Fish of the day, artichokes and olives Poisson du jour, artichauts et olives Eel and carpione Anguille et carpione Cheese selection from our chef Sélection de fromages conseillè par notre chef

6 Dessert My Tiramisu Mon tiramisu Dark chocolate, raspberry, hazelnut, star anise Chocolat noir, framboise, noisette, anis étoilé Strawberries, meringue, yogurt Fraises, meringue, yaourt Lemon cheesecake, sage, ginger ice cream Cheesecake au citron, sauge, glace au gingembre Selection of our ice creams (Chocolate, Cream, Hazelnut) Sélection de nos glaces (Chocolat, Crème, Noisette) Opening hours: Monday closed Tuesday from 7.30 pm until pm wednesday to sunday: from 12.30pm until 2.30 pm and from 7.30 pm until pm Heures d ouverture: lundi fermé Mardi de 19h30 à 22h30 du mercredi au dimanche: de 12h30 à 14h30 et de 19h30 à 22h30

7 All the products served in the restaurant are of the high quality and come from producers personally selected by the Chef Some products might undergo a process of temperature abetement to preserve their quality and guarantee healthiness We inform our customers that food and beverages prepared and administered here, can contain ingredients or adjuvants considered allergens List of allergenic ingredients used in this place and present Annex II of the EU Reg. No. 1169/2011 substances or products causing allergies or intolerances Cereals containing gluten, i.e. wheat, rye, barley, oat, emmer, kamut, their derivative strains and by-products Fruits in shell, i.e. almonds, hazelnuts, walnuts, cashew, pecan, Brazil, pistachios, macadamia nuts or Queensland nuts and their by-products. Crustaceans and products based on shellfish Celery and products based on celery Eggs and by-products Mustard and mustard-based products Fish and products based on fish Sesame seeds and sesame seeds-based products Peanuts and peanut-based products Sulphur dioxide and sulphites in concentrations above 10 mg/kg Soy and soy-based products Lupine and lupine-based products 7 Milk and dairy products (lactose included) Molluscs and products based on molluscs The information about the presence of substances or products causing allergies or intolerances can be provided by the staff in service and you can consult the relevant documentation that will be given on request.

À la carte. Tapas / Entrées Tapas / Starters. Huitres Bouzigues 6 pièces 12 Bousigue

À la carte. Tapas / Entrées Tapas / Starters. Huitres Bouzigues 6 pièces 12 Bousigue À la carte Tapas / Entrées Tapas / Starters Huitres Bzigues 6 pièces 12 Bsigue Oysters 6 pc Tellines en persillade 8 Telline Shell Clams sautéed in Parsley and Garlic Crstillant de gambas, prune salé 3