Menu Dinner

Gran selection of Italian cold cuts and cheeses, pickled vegetables (Tuscan salami “feline”, sbriciolona salami, soprassata sausage, Parma ham aged 24 months, pecorino cheese from Pienza, creamy mozzarela “burrata”, caprino goat cheese with raisin)

Assorted bruschetta’s platter – Chicken liver pate, veal tongue with parsley sauce, mozzarella cheese and Cantabrian anchovies

Grana Padano cheese flan, balsamic oil, vegetable sprouts

Parma cold cut marinated in Sangiovese wine, creamy mozzarella“burrata” with cheese from Puglia

Knife chopped Piedmont beef tartare, cappers, olives, avocado mousse

“Maltagliati” pasta with “white” pork ragout, spinach, ricotta cheese

Pappardelle pasta with chianina beef ragout

“Pici” pasta with wild boar ragout

Stuffed pasta, butter and sage sauce, *daily selection

Onion soup with cheese croutons

Recommended order min. 1,2 kg

Recommended order min. 1,2 kg

Recommended order min. 1,3 kg

Recommended order min. 1,3 kg

Fillet of Irish angus, mustard sauce

Pork t-bone steak (aprox 650 gr) with red onion cooked in the embers

Veal loin (aprox 600 gr) with spicy homemade lime maionese

Home made BBQ sauce pork ribs and grilled corn

Wild board stew with corn polenta

Yellowtail tartare, ginger mayonnaise, mandarin jelly

Grilled scalopps, duck foie gras, shitake mushroom, smoked tea

Marinated local beef carpaccio, anchovy sauce, yellow peppers

Poached egg, spinach, pecorino cheese fondue, pork jowl bacon

Rice with sautèed turnip greens and chicken livers with white port

Fresh egg tagliolini pasta, quail ragout, goat cheese with herbs

Spaghetti “Benedetti Cavalieri” with creamy cheese anb black pepper sauce, lime marinated red prawns

Pumpkin gnocchi, fresh curd, sea urchin

Green pepper fillet steak beef with smoked sweet potatoes

Pigeon with dessert wine sauce, black cabbage, celeriac puree

Grilled octopus, mashed potatoes, yoghurt sauce, caramelized red onion