Menu

Antipasti

Starters designed to open the table and the conversation.

• Short rib arancini

  Crispy short rib rice ball.

• Salmon toast

  Sourdough bread, ricotta cream, stracciatella, salmon seasoned with hondashi, toasted white and black sesame, finished with passion fruit syrup and cherry tomato.

• Sitári salad

  Mixed leaves of the day, croutons, finished with Parma ham and walnuts.

• Chori polvo with lemon aioli

  Grilled octopus, artisan bread and citrus aioli, house vinaigrette and cured egg yolk.

• Beef tartare with cured egg yolk

  Hand-cut raw beef, delicately seasoned, served with special potato chips.

• Crispy brie with strawberry jam and truffle honey

  Breaded brie, truffle honey and strawberry jam, served with toast.

• Carpaccio

  Thin slices of raw beef, olive oil, grain mustard, capers, Parmesan, served with toast.

• Shrimp and curry pastel

  Crispy fried pastry filled with shrimp and mild spices.

• Mini polpettone pot

  Cheese-filled mini polpettone in rustic tomato sauce.

• Bruschetta di Parma

  Sourdough bread, cheese cream, Parma ham and truffle oil.

Primi

Pasta and risotto. The heart of the kitchen.

• Fettuccine al funghi

  Fettuccine in sage butter with mixed mushrooms, finished with confit Dutch tomato.

• Ravioli with walnuts

  Spinach ravioli filled with stracciatella and ricotta. Finished with pomodoro sauce and basil.

• Short rib lasagnette with two sauces

  Fresh handmade pasta, pulled short rib and two classic sauces.

• Ravioli flower with cheese fonduta

  Ravioli filled with pork sausage, served with cheese sauce and herb oil.

• Rigatoni al limone with local fish

  Spinach pasta, fresh local hake, finished with citrus foam.

• Gnocchi Sitári

  Handmade gnocchi with house sauce, Dutch tomato, cherry burrata, Parma ham crumbs and herb oil.

• Spaghetti alla carbonara

  A contemporary take: cured egg yolk, Parmesan and Parma ham crumbs.

• Pappardelle with ossobuco ragù

  Wide ribbons of pasta, slow-cooked ragù and cheese cream.

• Shrimp risotto

  Risotto made with curry paste, shrimp finished with black garlic paste.

• Mushroom and beef risotto with truffle

  Mixed mushroom risotto and beef tenderloin, finished with black truffle shavings.

• Caprese risotto with beef

  Tomato and pesto risotto with grilled beef tenderloin and cheese cream.

• Kabocha squash risotto with smoked pork ribs and dulce de leche barbecue

  Balanced sweetness, smoky flavor and a light creaminess.

• Parmesan risotto with rib eye

  An intense, slow-cooked classic.

Secondi

Main courses. Time, fire and precision.

• Beef Wellington

  Beef tenderloin wrapped in mushrooms and puff pastry, served with rustic potatoes, mustard sauce and wine reduction, finished with watercress sprouts.

• Polenta with ossobuco

  Ossobuco slow-cooked with gremolata and red wine, served with creamy polenta, finished with Parmesan.

• Tournedos au poivre with arracacha purée and buttered carrots

  Beef tenderloin in pepper sauce, with arracacha purée and buttered carrots.

• Seu ParmêTo share

  The house parmigiana, comfort and memory.

• Rib eye with baby vegetables and crispy farofa

  A juicy cut with light sides.

• Beef tenderloin with two sauces and spaghetti

  Grilled tenderloin, contrasting sauces and fresh pasta.

• Beef ribsTo share

  Juicy, tender and full of flavor. Served with kabocha purée, birô birô rice and vinaigrette.

• CodTo share

  A classic preparation with olive oil and sides.

• Octopus with aligot and vinaigrette

  Grilled octopus, arracacha purée and fresh acidity.

• Moqueca rice with steamed fish

  Aromatic rice, delicate fish with citrus farofa and peppers.

• Salmon with fettuccine and grilled shrimp

  Fresh pasta, salmon and shrimp.

Kids

For the little ones.

• Seu Parmê kids

• Spaghetti bolognese

Dolci

To finish at the right pace.

• Pistachio mille-feuille

  Crunch, cream and notes of pistachio.

  

• Pear in wine with salted caramel

  Soft fruit, wine and caramel.

  

• Semifreddo

  A thin layer of nuts, light cream, cranberry, finished with dark chocolate ganache.

  

• Gran Chocolat

  Chocolate biscuit with layers of dark chocolate and liqueur. Finished with toffee sauce.

• Toffee Sitári

  Pancake filled with salted caramel, served with the ice cream of the day.

Drinks

Wines from several countries, by the glass or by the bottle. Cocktails, beers and coffee.