Our

Menu

Enjoy a little starter with your aperitif!!

  • 2 Concave oysters
  • 2 Rolls of vegetables
    with lime mayonnaise
Aperitivo gourmet

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, Parma Ham 24 months
    eggplant meatball
  • Cangaroo tartare
    lard, raisins, pine nuts, soya sauce, pecorino cheese
  • Polenta terrine
    cream of cheese, wildboar slow cooked, chestnuts
  • Spaghetti di calamari
    cream of red cabbage, onion, potatoes, mullet roe, maracuja
  • Red prawns
    bone marrow mayonnaise, caviar, avocado and basil cream, sweeet&sour bell-pepper, almond
  • Pappa al pomodoro
    stracciatella, taggiaschen olives

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.

  • Paccheri “cacio & pepe”
    beef cheek slow cooked, croumble of basil
  • Pumpkin cream
    “caprino cheese”, black rice, hazelnut, crispy saussages
  • Tagliolino with fresh seasonal truffle
  • Risotto “alla Norma”
    with smoked duck breast
  • Ravioli with green turnip
    as the “orecchiette alle cime di rapa”
  • Fregola with nettle
    scampi, katsuobushi, bisque, burrata, finger-lime

Main courses

  • Veal cutlet “milanese style”
    cooked in clarified butter with rocket salad and tomatoes
  • Black Angus beef fillet
    3 pepper sauce, (rosa, verde, nero)
  • Dry aged beef fillet tartare
    “french style”
  • Black angus beef fillet “alla Rossini”
    with spinach, bread, madeira sauce, foie gras and fresh truffle

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.

  • T-Bone steak
    with more than 60 days of aging (Different quality)
  • Ribeye (Costata)
    dry aged of different quality (550gr on Bone)
  • Chateaubriand of Simmenthal beef
    butter and herbs
  • Sirloin of japanese Wagyu A5
    (+o- 300gr)
  • Black Angus beef fillet
  • Sirloin of Black Angus “tagliata”
    eith potatoes “millefoglie” (300gr)
  • Diaphragm (skirt steak) of U.S.A. Black Angus

we have more than just meat…

  • Monkfish “alla Rossini”
    with his liver, black cabbage, truffle
  • Artichoke
    cheese fondue, basil, pumpkin parmigiana style

Side dishes

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

  • Roasted potatoes
    with rosemary
  • Eggplant parmigiana style
  • Turnip green
  • Roasted broccoli
    with bread croumble
  • Fennel gratinated
  • White beans and red onion

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!
Aperitivo gourmet

Enjoy a little starter with your aperitif!!

  • Oysters
    from Sardinia
  • Rolls of vegetables
    with lemon mayonnaise
  • Bread, lemon butter
    and anchovies from “Cantabrico”

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
  • PARMA RAW HAM 24 months
    and “gnocco fritto”
  • Japanese Wagyu beef tartare
    truffle, leeks, black rice
  • Polenta terrine
    fondue of cheese, beef cheeck slow cooked and “asiago stravecchio”
  • Bone Marrow
    red prawn tartare, caviar asetra and basil
  • Amberjack carpaccio
    avocado, lime & ginger mayonnaise, almonds
  • Our “Caprese”

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.

  • Paccheri
    3 tomatoes, basil, stracciatella, beef pancetta
  • Tagliatelle
    with fresh seasonal truffel
  • Tagliolino cacio e pepe
    cangaroo tartare, powder of saussages
  • Garganelli
    porcini mushrooms, potatoes and pumpkin cream and salted ricotta
  • Risotto
    with nettle, seabass carpaccio, apple, burrata, taralli
  • Handmade raviolo
    with ricotta and spinach, squid ink, scampi, caviar and fish broth

Main courses

  • Veal cutlet “Milanese style”
    in clarified butter, rocket salad and tomatoes
  • Dry aged beef fillet tartare
    “French style”
  • Black Angus Fillet “alla Rossini”
    with spinach, bread, madeira sauce, foie gras and fresh truffle

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.

  • T-Bone steak
    with more than 60 Days of aging (different quality)
  • Ribeye (costata) 
    dry aged (of different qualiy, 550gr on bone)
  • Chateaubriand of Simmenthal beef
    butter and herbs
  • Sirloin of japanese Wagyu 
    A5 (c.a. 300g)
  • Black Angus beef fillet
    from Argentina
  • Sirloin of Black Angus “Tagliata”
    with potatoes “millefoglie” (c.a. 300gr)
  • Diaphragm (skirt steak)
    of USA Black Angus

we have more than just meat…

  • Sea-bass fillet
    eggplant and smoked “provola”
  • Zucchini stuffed with caponata
    hummus of white beans and red cabbage flan

Side dishes

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

  • Roasted potatoes
    with rosemary
  • Eggplant parmigiana style
  • “Friggitelli”
    sweet peppers fried
  • Roasted pumpkin
  • Chards and herbs pan fried
  • White beans and onion

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!