Buffalo tartare "Della Valle" cut to the knife,
with Burrata from Apulia (delicate Mozzarella with soft butter core), dried tomatoes and bell pepper jam
Beef tartare Angus Celtic Irish - cut to the knife
with egg, onions, mustard, Worcester sauce
Plate with cold meat and cheese PDO
and special type of focaccia with rosemary
Raw ham from Tuscany 24 months seasoned with melon
Sauté of mussels, clams and cherry tomatoes
First plates
Lasagne bolognese - as Granny did
Vegetarian lasagne, home made, with fresh vegetables
Spaghetti carbonara, bacon, egg and sheep cheese
Linguinis with basil pesto with pine nuts and green beans
Spaghetti with seafood, scampis and prawns
Spaghetti with clams and cherry tomatoes
Tagliatelle of fresh egg pasta with shrimps and zucchinis Julienne
Vegetable soup with fresh vegetables and crouton with aroma
Main course
Beef fillet Irish, prepared on grill or with sauce and wild mushrooms
Angus Celtic Irish rump cut in thin slices with Parmesan flakes and rocket
Grilled entrecôte Angus Celtic Irish
Chicken breast slices with rosemary and Parmesan flakes
Pork fillet with stewed Tropea onions and green pepper sauce
Grill plate with pork ribs and sausage, chicken, Angus Celtic Irish mignon, served on a hot plate with wedge potatoes
Iberian grill plate with loin of Pluma, mignon of Secreto and ribs French Rack
Salmon steak in a potato crust
Big grill plate with various fish and crustaceans
Side dishes
French fries
Oven baked potatoes with aroma
Mixed salad
Vegetables - grilled or steamed
Caesar
Salad, cherry tomatoes, crunchy bread croutons, Caesar sauce, grilled chicken breast and bacon
