Homemade focaccia bread. Served with olive oil.
Bruschetta with tomatoes and burrata cheese
Deep fried calamari. Served with aioli.
Nocellara olives served with basil oil.
Homemade breaded deep fried lasagna croquette.
Raw Finnish beef seasoned with extra virgin olive oil, salt, black pepper, Parmesan cream cheese and hazelnut.
Slow cooked veal with tuna sauce and capers.
Sweet and sour mix of fried aubergine, San Marzano tomatoes, celery, onion, capers and served with toasted pine nuts and parsley.
Roast pumpkin with butter and sage. Served with shaved parmesan cheese and balsamic glaze
MSC Yellowfin red Tuna Tartare seasoned with pistachio, olive oil, pink Maldon salt and lemon zest. Served with a slice of thin roasted bread.
Radicchio Castelafranco salad, served with truffle dressing and hazelnut IGP from Piedmont.
Cold cuts board: Truffle Mortadella, Salame Milano and pickles.
Handmade tagliolini pasta, seasoned with butter and grana padano cheese, served in the cheese wheel
Handmade ravioli filled with pecorino cheese and black pepper, served with butter and sage.
Homemade tria pasta, served with chichpeas, garlic, fresh chili, sage, and rosemary.
Homemade semola pasta served with homemade fennel sausage ragu and saffron. Served with salted ricotta cheese.
Homemade pici (rustic thick spaghetti), egg yolk, pecorino cheese and guanciale (pork jowl)
Handmade scialatielli pasta served with clams, garlic, chili, parsley and lemon.
Squid ink ragu risotto. Served with gremolata (Parsley, Garlic and lemon) and lemon parsley oil.
Homemade Luganega sausage made with pork, tarragon, white pepper and garlic. Served with sauteed leek.
Grilled and slow cooked tri-tip Finnish beef with beef joux, served with roasted carrots, garlic, and salsa verde. Served Medium.
Vegetarian lasagna “style” portion with aubergine, tomato sauce, mozzarella cheese and parmesan cheese.
Traditional Tuscan seafood stew with baby octopus, red prawns, mussels, clams, white fish, sage and red wine. Served with toasted garlic bread and parsley.
Slow cooked Beluga lentils with carrots, celery shallots, garlic and fresh herbs. Served warm with vegan ´nduja on top.
Roasted potatoes, sauteed with butter and rosemary. Served with aioli.
Fresh whole Salad served with citronette, salt, and pepper.
Coffee-flavored dessert with homemade savoiardi cake, Nutella and mascarpone
Bra Duro DOP (hard cow´s milk) and Toma stracchinata (Cow milk cheese). Served with chutney apple and Taralli (typical savoury biscuits from Italy). (Check the availability with a member of the staff).
Homemade Marsala cannoli shell, filled with sheep & cow ricotta cheese with chocolate drops and pistacchios.
Classic artisan Italian cherry-chocolate ice cream.
Carrot cake made with almond flour and served with liquorice ice cream (Gluten free)
TUE - THU:
16 - 23
FRI:
16 - 00
SAT:
14 - 00
Kitchen closes: TUE-THU: 21.30, FRI-SAT: 22.00
Kanavakatu 1, Helsinki (Katajanokka)
