Crispy triangle filled with vegetables in orient style on top of caciocavallo cheese sauce 13 Euro. Variety oysters au gratin (5 pieces) 20 Euro

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1 APPETIZERS Robiola cheese in kataifi over a bell peppers sauce and basil sprouts Crispy triangle filled with vegetables in orient style on top of caciocavallo cheese sauce Variety oysters au gratin (5 pieces) Red prawns tartare on corn cream served with bitter cocoa waffle 17 Euro Squid composition sauteed on leek cream and served with carasau bread 17 Euro Rabbit and potatoes wrapped with bacon served on mushroom and rosemary sauce 16 Euro Guinea fowl terrine with pistachios served with corn salad 16 Euro Foie gras mini sandwich with apples and almonds Parma ham and buffalo mozzarella

2 CHEF S FIRST COURSE Pecorino cheese and pepper risotto with sauteed shrimps 18 Euro Pearl barley soup with mix shellfish Tonnarelli pasta with lobster and fresh cherry tomatoes sauce Half moon pasta filled with pecorino cheese and potatoes on tomato and omasum tripe sauce Boiled beef tortelli on green sauce and parmesan cream 1 Amatrician style paccheri: paccheri pasta with bacon and tomato sauce 12 Euro Fettuccine gricia style: fettuccine pasta with bacon and mild cheese 11 Euro Home made fettuccine with wild boar sauce Spaghetti carbonara style: spaghetti with bacon, eggs and pecorino cheese 12 Euro Tonnarelli cacio e pepe: tonnarelli with pecorino cheese and black pepper 11 Euro

3 CHEF S SECOND COURSE Cod filet confit in extra virgin olive oil with sauteed turnip tops and spicy tomato sauce 21 Euro Snapper wrapped in fata paper with mix of shellfish Scallops wrapped with bacon, topped with hazelnuts crust with own bisque 24 Euro Lamb chops crusted with mild cheese pecorino and cherry tomatoes on rocket salad sauce 24 Euro Sirloin steak with oriental sauce 27 Euro Smoked beef filet on peaty whisky 27 Euro Veal saltimbocca in Casa Coppelle style 18 Euro Braised veal cheek with red Port wine and served with potato mousse 21 Euro Beef filet wrapped with bacon and sauteed with pink pepper and cognac sauce served with matchstick potatoes Our French cheeses selection served with honey

4 Side dishes and salads Roasted potatoes with garlic and rosemary French mash potatoes Mix vegetables caponata Sauteed broccoli Artichokes in roman style 6 Euro Caesar salad: chicken, bacon, egg, tomatoes, parmesan cheese, lettuce and croutons 1 All of our fruit and vegetables are organic and from farm to table, also referred to by the more technical term of short food supply chain, that allows to maintain balance between man and environment. These are fundamental values for Casa Coppelle. * All our fish has been subjected to blast chilling (reg. CE 853/04) SI AVVISA LA GENTILE CLIENTELA CHE NELLA NOSTRA ATTIVITÀ SONO PRESENTI I SEGUENTI ALLERGENI: Cereali contenenti glutine (frumento, segale, orzo, avena, farro, kamut ed i loro ceppi ibridati) e prodotti derivati - Crostacei e prodotti derivati - Uova e prodotti derivati - Pesce e prodotti derivati Molluschi e prodotti a base di mollusco - Arachidi e prodotti derivati - Soia e prodotti derivati Latte e prodotti derivati (compreso il lattosio) - Frutta a guscio, cioè mandorle (Amygdalus communis L.), nocciole (Corylus avellana), noci (junglans regia), noci di acagiù (Anacardium occidentale) noci pecan [Carya illinonensis (Wangenh) K. Koch], noci del Brasile (Bertholletia excelsa), pistacchi (Pistacia vera), noci macadamia o noci del Queensland (Macadamia temifolia) e loro prodotti, tranne per la frutta a guscio utilizzata per la fabbricazione di distillati alcolici, incluso l alcool etilico di origine agricola Sedano e prodotti derivati - Senape e prodotti derivati - Semi di sesamo e prodotti derivati - Lupino e prodotti a base di Lupino - Anidride solforosa e solfiti in concentrazioni superiori a 10 mg/kg o 10 ml/l espressi in termini di SO2, tale da calcolarsi pre i prodotti così come proposti pronti al consumo o ricostituiti conformemente alle istruzioni dei fabbricanti PERTANTO I CLIENTI DEVONO CHIEDERE INFORMAZIONI AL PERSONALE

5 CASA COPPELLE OMAR E RACHELLE CAPPARUCCINI This menu has been developed with the collaboration of Chef Emiliano Pascucci Sous Chef of La Pergola Chef Executive Fabio Rossi Sous Chef Filly Mossucca Sommelier Francesco Bertolini All of our fruit and vegetables are organic and from farm to table, also referred to by the more technical term of short food supply chain, that allows to maintain balance between man and environment. These are fundamental values for Casa Coppelle. Bread and focaccia 2 Euro Our bread and our cakes are homemade Our bread is certificated organic