Our

Menu

*homemade
**vegetarian

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.

  • Cured meats from our production and raw Parma Ham D.O.P. 24 months*
    with “gnocco fritto”
  • Kangaroo tartare
    soya sauce, buffalo milk taleggio, egg yolk marinated and fresh truffle
  • Potatoes cream
    slow cooked beef cheek, crispy polenta, cheese fondue
  • Seafood rice croquettes
    amberjack, caviar, avocado
  • “Mazara” Red prawn
    foie gras, breaded and fried, spinach
  • Grilled aubergines**
    basil cream, burrata, tomato cream, bread croutons with basil and crispy parmesan cheese

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 with 3 tomatoes sauce**
    basil, stracciatella and olives
  • Fusilloni
    turnip tops, deer sausage, pine nuts, smoked provola
  • Tagliolini noodles with fresh seasonal truffle*
  • Risotto with butter and sage
    pistachio, spillo squid, candied lemon
  • Ravioli with cocoa*
    scampi, tomatoes, saffron bisque
  • Tagliolino*
    mussels, seabass tartar, tomato and rocket salad cream

Main courses

  • “French style” beef tenderloin tartare*
    “french style”
  • “Milanese” veal cutlet
    breaded and fried in clarified butter with rocket salad and tomatoes

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 and ribeye*
    with +60 days of maturation (Different breed)
  • Ribeye (Costata)*
    dry aged of various breeds (550gr on Bone)
  • Bavarian Simmenthal Chateaubriand
    with herbs butter
  • A5 japanese Wagyu Sirloin
    (approx 300gr)
  • Black Angus beef tenderloin
  • Tenderloin with 3 pepper sauce
    (rosa, verde, nero), fried potato spaghetti
  • Tenderloin “alla Rossini”
    (spinach, bread, foie gras, marsala, truffle)
  • Black Angus sirloin (tagliata)
    potatoes millefoglie
  • Black Angus U.S.A. diaphragm (skirt steak)

we have more than just meat…

  • Seabass and shrimp
    broccoli bread, artichoke, Mediterranean sauce
  • Stuffed round courgette**
    lentils cream, parmigiana of courgette

Side dishes

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

  • Baked potatoes
    with rosemary
  • Aubergine parmigiana style
  • Turnip tops
    garlic, anchovies, chili
  • Steamed asparagus
  • Vegetable caponata
  • Mexican style cannellini beans
  • Agretti (Monk’s beard) “aglio olio e peperoncino”

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!!

  • 2 Concave oysters
  • Rolls of vegetables
    with lime mayonnaise

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.

  • Cured meats from our production and raw Parma Ham D.O.P. 24 months*
    and “gnocco fritto”
  • Kangaroo tartare
    soya sauce, buffalo milk taleggio, egg yolk marinated and fresh truffle
  • Potatoes cream
    slow cooked beef cheek, crispy polenta, cheese fondue
  • Seafood rice croquettes
    amberjack, caviar, avocado
  • “Mazara” Red prawn
    foie gras, breaded and fried, spinach
  • Grilled aubergines**
    basil cream, burrata, tomato cream, bread croutons with basil and crispy parmesan cheese

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 with 3 tomatoes sauce**
    3 basil, stracciatella and olives
  • Fusilloni
    turnip tops, deer sausage, pine nuts, smoked provola
  • Tagliolini noodles with fresh seasonal truffle*
  • Risotto with butter and sage
    pistachio, spillo squid, candied lemon
  • Ravioli with cocoa*
    scampi, tomatoes, saffron bisque
  • Tagliolino*
    mussels, seabass tartar, tomato and rocket salad cream

Main courses

  • “French style” beef tenderloin tartare*
    “french style”
  • “Milanese” veal cutlet
    breaded and fried in clarified butter with rocket salad and tomatoes

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 and ribeye*
    with more than 60 Days of aging (different quality)
  • Ribeye (costata)*
    dry aged (of different qualiy, 550gr on bone)
  • Bavarian Simmenthal Chateaubriand
    with herbs butter
  • A5 japanese Wagyu Sirloin
    (approx 300gr)
  • Black Angus beef tenderloin
  • Tenderloin with 3 pepper sauce
    (rosa, verde, nero), fried potato spaghetti
  • Tenderloin “alla Rossini”
    (spinach, bread, foie gras, marsala, truffle)
  • Black Angus sirloin (tagliata)
    potatoes millefoglie
  • Black Angus U.S.A. diaphragm (skirt steak)

we have more than just meat…

  • Seabass and shrimp
    broccoli bread, artichoke, Mediterranean sauce
  • Stuffed round courgette**
    lentils cream, parmigiana of courgette

Side dishes

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

  • Baked potatoes
    with rosemary
  • Aubergine parmigiana style style
  • Turnip tops
    garlic, anchovies, chili
  • Steamed asparagus
  • Vegetable caponata
  • Mexican style cannellini beans
  • Agretti (Monk’s beard) “aglio olio e peperoncino”

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!