Giulia

A rich and creamy foie gras specialty accompanied by a sweet and savory jam. Melting texture and luxurious taste. To be spread delicately on toast.

Fresh Italian cheese with a creamy center served with colorful tomatoes. Sweet and milky flavor with a touch of balsamic tang. Eaten fresh, ideal as a light starter.

Thin slices of cold veal topped with a creamy tuna and caper sauce. A classic surf-and-turf combination from Italian cuisine. Tender texture and savory flavor.

Very thin slices of marinated raw beef, served with arugula and parmesan. Fresh, light, and tender in the mouth. To be enjoyed as is.

Toasted bread tartine topped with creamy avocado and marinated salmon. Crispy and fresh. To be eaten with hands or cutlery.

Breaded and fried squid rings, golden and crispy. Served with a spicy tartar sauce. To dip and enjoy hot.

Salmon slices prepared with a house marinade with citrus notes. Melting texture and delicate taste. Served fresh with salad.

Peppery arugula salad with parmesan shavings and crunchy artichoke. Light lemongrass dressing. Fresh and vegetal.

Breaded and fried rice balls, stuffed with creamy truffle risotto. Crispy on the outside, melting on the inside. Rich and fragrant flavor.

Crisp romaine lettuce with creamy dressing, croutons, and cheese. A hearty and fresh classic. Ideal as a light main course.

Assortment of various grilled vegetables marinated in olive oil. Sweet and smoky Mediterranean flavors. To share or as a starter.

Mixed salad combining artichoke, creamy buffalo mozzarella, and fine Italian cured meat. Balance between freshness and savory flavor.

Selection of various Italian cheeses. Different textures and intensities. Ideal to share with wine.

Platter combining fine cured meats and cheeses. Perfect for tasting a bit of everything. Convivial, to share.

Soft potato dumplings in tomato sauce with melted mozzarella. Comforting and gratinated dish. Sweet tomato and cheese flavor.

Short tubular pasta served with a rich cream sauce, salmon, and pistachios. Creamy taste with the crunch of nuts.

Spaghetti with fresh clams, flavored with garlic and olive oil. Iodic and fragrant flavor. Light but tasty pasta dish.

Long, flat spinach pasta, served with langoustines and a rich seafood sauce. Intense marine flavor and silky texture.

Pasta with classic tomato sauce and basil, topped with stracciatella (creamy burrata heart). Simple, fresh, and very creamy.

Large tubular pasta with a sauce based on eggs, pecorino cheese, and cured pork jowl. Rich, salty, and peppery, no cream added.

Thick square-shaped spaghetti. Choose between a rich creamy sauce with truffle and chicken, or a fresh basil pesto with creamy cheese.

Creamy rice slowly cooked with shrimp and porcini mushrooms. Marriage of marine and forest flavors (land and sea).

Creamy rice dish whose recipe changes daily according to the chef's inspiration. Ask for today's special.

Thin breaded and fried veal cutlet. Crispy and golden on the outside, tender on the inside. Italian classic.

Veal escalope topped with raw ham and sage, cooked in white wine. Salty and herbaceous flavor. Tender and juicy.

Beef tournedos topped with a slice of pan-seared foie gras. A very rich and luxurious meat dish. Melting texture.

Tender, marbled beef served with a creamy pepper sauce. Pronounced beef flavor with a spicy touch.

Pan-seared salmon fillet with a light citrus-infused sauce. Tender and fragrant pink flesh.

Large sautéed shrimp flambéed with alcohol. Sweet seafood flavor enhanced by the taste of cognac.

Cod fillet (white fish) baked with a flavorful sauce. Flaky flesh and delicate taste.

Extra portion of fried potatoes. Crispy and salty.

Portion of green salad with vinaigrette as a side.

Smooth and creamy mashed potatoes.

Portion of fresh house-made pasta.

Mashed potatoes enriched with truffle flavors. Rich and earthy taste.

Rich and creamy sauce prepared with foie gras. Ideal for topping meat.

Iconic Italian dessert with coffee-soaked biscuits and mascarpone cream. Sprinkled with bitter cocoa. Creamy texture and caffeinated taste.

Choux pastry filled with pistachio ice cream and drizzled with hot chocolate sauce. Delicious hot-cold contrast.

Creamy, smooth, jellied dessert flavored with pistachio. Smooth and melting texture. Sweet and sugary.

Cheesecake with a biscuit base. Flavor varies depending on the day's preparation.

Chocolate cake with a molten center, served warm with vanilla ice cream. Rich in chocolate, decadent.

Tart base filled with tangy lemon cream and topped with soft meringue. Refreshing sweet-and-sour balance.

Assortment of three scoops of ice cream or sorbet. Flavors depend on availability.