THE MENU
STARTERS
Bresaola Punta D’Anca with rocket and shaved Parmesan
Vitello Tonnato
Cipriani-style beef carpaccio
Mediterranean burrata with Datterino tomatoes and basil
Mediterranean burrata with Datterino
tomatoes and basil
Buffalo mozzarella with tomato and basil
Sliced sea bass with citronette dressing
Tuna tartare with mustard sprouts
and toasted white bread
Prawns with cocktail sauce
Guga salad with Datterino tomatoes
and Italian scamorza cheese
Panzanella salad with tomato vinaigrette
Parmigiana di Melanzane
Grilled artichoke flowers
with Parmesan and truffle
PASTAS
Cipriani pappardelle Bolognese
Tagliarelle with asparagus and shrimp
Spinach and ricotta ravioli
with vodka sauce
Rigatoni with Amatriciana sauce
Spaghetti with sea bass sauce
Bigoli pasta with zucchini sauce
Off-menu specials (ask your server)
MEAT & FIRE
Short ribs
Dry-aged flank steak
Ribeye steak
Sirloin
Tenderloin
Argentine Mixed Grill: Black pudding,
Wagyu chorizo sausage, Iberian pork matambrito, and sweetbreads
FISH & FIRE
Grilled Yellowfin tuna with Datterino
tomato confit and thyme
Grilled white prawns
Grilled wild branzino with
baby vegetables
SIDES
Grilled asparagus and green beans
with Idiazábal cheese
Funghetto-style eggplant
Roasted baby potatoes with oregano
Creamy polenta, Guga’s recipe
Seasonal mushroom sauté
DESSERTS
