Our

Menu

Appetizers

We always follow the seasonality of food and offer our own cold cuts. So you can enjoy wild boar salami, salami with myrtle or truffles, you could try herb-infused pork loin, sweet bacon, seasoned carpaccio or wild boar ham.

  • Homemade cold cuts, seasoned beef carpaccio
    roll filled with vegetables and mayonnaise with lime
  • 24 months PARMA RAW HAM
    burrata cheese and “gnocco fritto”
  • Polenta terrine
    fondue of cheese, beef cheek slow cooked and “Asiago Stravecchio”
  • Amberjack carpaccio
    avocado cream, bread & butter, citrus caviar and tomatoes mayonnaise
  • Squid salad
    turnip greens, puree of purple potatoes, citronette
  • “Pappa al pomodoro”
    cream of buffalo’s mozzarella, chives and crispy black rice

First courses

Most of our first courses are created with our home-made egg pasta.
Served with mushrooms, truffles or seafood, they are all worth trying!
We dedicate particular attention to our coeliac customers, as we are accredited and monitored by the Italian coeliac association.

  • Potatoes gnocchi
    stuffed with tomatoes, mozzarella, cream of eggplant, salted ricotta, crispy “guanciale” and basil
  • Tagliolino
    with fresh seasonal truffel
  • Chestnut Tagliatelle
    fondue of local cheese, wildboar ragout, speck and pistacchios
  • Orecchiette
    cream of porcini mushrooms, roasted tomatoes, nettle and pinenuts
  • Risotto “alla parmigiana”
    blueberry, cream of deer slow cooked and croumble of taralli
  • Paccheri “cacio e pepe”
    tuna tartare, cream of basil and lime, bread and squid ink

Main courses

  • Veal cutlet “Milanese style”
    in clarified butter
  • Dry aged beef fillet tartare
    “Franch style”
  • Hand chopped kangaroo fillet
    with fresh truffle
  • Lamb rack oven backed
    potatoes millefoglie, balsamic vinegar

meat cooked over wood embers!

Find your favourite combination by choosing between Tuscan, Sicilian or even Apulian oil.
Enjoy the meat by adding smoked salt, Hawaiian red or Cyprus black.

Meat matured in the maturing cabinet and cooked on the open fireplace: this is the ideal combination that we have been offering for some time.
We take care of the maturing of the meat ourselves and, every week, we offer alternatives of different breeds and nationalities.

  • Striploin of Japanese Wagyu
    marbling A5 (c.a. 300g)
  • T-Bone steak
    with more than 60 Days aged of different quality
  • Ribeye steak on bone
    dry aged (of different qualiy, 550gr on bone)
  • Black Angus beef fillet
    from Argentina
  • Striploin of Irish Angus
  • Diaphragm
    of USA Black Angus

we have more than just meat…

  • Roasted octopus, cauliflower cream, celery and nuts
  • Fillet of fish (depending about the arrival) “mediterranean style”
  • Eggplant Parmigiana, roasted vegetables, ricotta cheese and seasonal vegetables flan

Side dishes

To accompany the main courses we offer a varied choice of side dishes. Salads, cooked vegetables and potatoes… all to try!

  • Potatoes puree
  • Spinach with butter
  • Turnip greens
  • White beans and onion
  • Roasted vegetables
  • Steamed vegetables

Desserts

As the saying goes… ‘Dulcis in fundo’, our selection of desserts cannot be missed.
Every day we offer different desserts: asking our waiters for advice on the most suitable dessert for your palate is a must!

Appetizers

We always follow the seasonality of food and offer our own cold cuts. So you can enjoy wild boar salami, salami with myrtle or truffles, you could try herb-infused pork loin, sweet bacon, seasoned carpaccio or wild boar ham.

  • Homemade cold cuts, seasoned beef carpaccio
    roll filled with vegetables and mayonnaise with lime
  • 24 months PARMA RAW HAM
    burrata cheese and “gnocco fritto”
  • Polenta terrine
    fondue of cheese, beef cheek slow cooked and “Asiago Stravecchio”
  • Amberjack carpaccio
    avocado cream, bread & butter, citrus caviar and tomatoes mayonnaise
  • Squid salad
    turnip greens, puree of purple potatoes, citronette
  • “Pappa al pomodoro”
    cream of buffalo’s mozzarella, chives and crispy black rice

First courses

Most of our first courses are created with our home-made egg pasta.
Served with mushrooms, truffles or seafood, they are all worth trying!
We dedicate particular attention to our coeliac customers, as we are accredited and monitored by the Italian coeliac association.

  • Potatoes gnocchi
    stuffed with tomatoes, mozzarella, cream of eggplant, salted ricotta, crispy “guanciale” and basil
  • Tagliolino
    with fresh seasonal truffel
  • Chestnut Tagliatelle
    fondue of local cheese, wildboar ragout, speck and pistacchios
  • Orecchiette
    cream of porcini mushrooms, roasted tomatoes, nettle and pinenuts
  • Risotto “alla parmigiana”
    blueberry, cream of deer slow cooked and croumble of taralli
  • Paccheri “cacio e pepe”
    tuna tartare, cream of basil and lime, bread and squid ink

Main courses

  • Veal cutlet “Milanese style”
    in clarified butter
  • Dry aged beef fillet tartare
    “Franch style”
  • Hand chopped kangaroo fillet
    with fresh truffle
  • Lamb rack oven backed
    potatoes millefoglie, balsamic vinegar

meat cooked over wood embers!

Find your favourite combination by choosing between Tuscan, Sicilian or even Apulian oil.
Enjoy the meat by adding smoked salt, Hawaiian red or Cyprus black.

Meat matured in the maturing cabinet and cooked on the open fireplace: this is the ideal combination that we have been offering for some time.
We take care of the maturing of the meat ourselves and, every week, we offer alternatives of different breeds and nationalities.

  • Striploin of Japanese Wagyu
    marbling A5 (c.a. 300g)
  • T-Bone steak
    with more than 60 Days aged of different quality
  • Ribeye steak on bone
    dry aged (of different qualiy, 550gr on bone)
  • Black Angus beef fillet
    from Argentina
  • Striploin of Irish Angus
  • Diaphragm
    of USA Black Angus

we have more than just meat…

  • Roasted octopus, cauliflower cream, celery and nuts
  • Fillet of fish (depending about the arrival) “mediterranean style”
  • Eggplant Parmigiana, roasted vegetables, ricotta cheese and seasonal vegetables flan

Side dishes

To accompany the main courses we offer a varied choice of side dishes. Salads, cooked vegetables and potatoes… all to try!

  • Potatoes puree
  • Spinach with butter
  • Turnip greens
  • White beans and onion
  • Roasted vegetables
  • Steamed vegetables

Desserts

As the saying goes… ‘Dulcis in fundo’, our selection of desserts cannot be missed.
Every day we offer different desserts: asking our waiters for advice on the most suitable dessert for your palate is a must!