COLD CUTS
Prosciutto crudo di Parma
19
Prosciutto crudo Veneto (Montagnana)
19
Prosciutto crudo San Daniele
19
Crudo affumicato di Montagnana (Pd)
20
Prosciutto crudo dei monti Nebrodi
30
Prosciutto crudo "Pata Dok"
28
Culatello di Zibello
28
Culaccia
22
Speck "de na 'olta" - Verona
18
Prosciutto cotto di Parma
18
Mortadella con pistacchi
15
Coppa di Zibello
15
Pancetta arrotolata
15
Lardo di Camaiore (LU)
15
Salame Felino
18
Salame della Lessinia di nostra selezione
18
STARTERS
Apulian burrata with anchovy puntarelle
15
Apulian burrata with anchovy puntarelle
Fennel and topinambur cream with fennel ricotta cheese and herrings oil
16
Fennel and topinambur cream with fennel ricotta cheese and herrings oil
Slightly spicy beef fillet tartare with balsamic vinegar salad
18
Slightly spicy beef fillet tartare with balsamic vinegar salad
Boiled tongue and cotechino with "pearà" sauce and horseradish
16
Boiled tongue and cotechino with "pearà" sauce and horseradish
CHEESE
Mixed cheese tasting
20
Mixed cheese tasting
Blue cheese tasting
20
Blue cheese tasting
FIRST COURSES
Bean soup with fresh egg pasta
16
Bean soup with fresh egg pasta
Roveja soup, chickpeas, and Colfiorito lentils with saffron pistils and lard and rosemary crouton
19
Roveja soup, chickpeas, and Colfiorito lentils with saffron pistils and lard and rosemary crouton
Potato gnocchi with broccoli from Novaglie
19
Potato gnocchi with broccoli from Novaglie
Potato gnocchi with broccoli from Novaglie with fine black truffle from Norcia
30
Potato gnocchi with broccoli from Novaglie with fine black truffle from Norcia
Bigoli al torchio with duck ragù
21
Bigoli al torchio with duck ragù
Fresh tagliolini pasta with stewed artichokes
21
Fresh tagliolini pasta with stewed artichokes
Lessinia guinea fowl ravioli with roasted stock, reserve pecorino cheese and lemon peel
21
Lessinia guinea fowl ravioli with roasted stock, reserve pecorino cheese and lemon peel
Risotto with roasted pigeon breast and melted onion
24
Risotto with roasted pigeon breast and melted onion
MAIN COURSES
Pan-roasted Dolomite char with celeriac puree and braised artichoke
28
Pan-roasted Dolomite char with celeriac puree and braised artichoke
Vicenza-style cod and Venetian-style creamed cod with polenta and Fiolaro broccoli
28
Vicenza-style cod and Venetian-style creamed cod with polenta and Fiolaro broccoli
Baked pork shank with purple mashed potatoes
26
Baked pork shank with purple mashed potatoes
Venetian style calf liver with grilled polenta
22
Venetian style calf liver with grilled polenta
Beef fillet marinated
32
Beef fillet marinated in green and black peppercorns from Madagascar with Verona celery, braised artichoke and balsamic vinegar sauce
Beef cheek braised in Amarone, oxtail stew and mashed potatoes
28
Beef cheek braised in Amarone, oxtail stew and mashed potatoes
"Grisa" hen eggs with Fiolaro broccoli and fresh ricotta
16
"Grisa" hen eggs with Fiolaro broccoli and fresh ricotta
DESSERTS
Coffee and Marsala hot zabaglione with amaretto
11
Coffee and Marsala hot zabaglione with amaretto semifreddo and almond nougat grains
Tiramisù
10
Zuppa Inglese with Alchermes
11
Zuppa Inglese with Alchermes
Dark chocolate cake
11
Amedei 70% dark chocolate cake with gianduia ice cream, late mandarin sauce,pistachios
Caramelized Rennet apple tart
11
Caramelized Rennet apple tart with crema ice cream and sandblasted pine nuts
Cream ice cream with strawberrie
11
Cream ice cream with strawberrie, white chocolate chips and black cherries
Shortcrust pastry with cornmeal and almonds… with grappa?
8
Shortcrust pastry with cornmeal and almonds… with grappa?
The offered dishes may vary according to season and the availability of raw materials. Our kitchen is committed to ensuring quality and meeting customer needs.