Menu

min. maturation 30 days, with egg, onions, ancient mustard, Worcester sauce

min maturation 30 days, with buffalo stracciatella PDO from Campania, dried tomatoes and pepper jam

Parma ham 24 months, bacon with black pepper, local salami, Coppa Piacentin and PDO cheese, served with mixed pickles and hot rosemary focaccia

24 months of maturation, with melon or with soft core buffalo mozzarella PDO from Campania

100% Iberian Patanegra, persistent aroma, over 36 months seasoning in Salamanca

with meat sauce

with egg, pork cheek, rana Padano and ewe's cheese

king prawns and scampis

with shrimps and zucchinis Julienne

30 days maturation, seared on the grill or served with wild mushrooms

ltc, sliced, with rosemary and Grana Padano flakes

with pork chops and sausage, chicken legs, BBQ pig head sausage, served on hot plate together with wedge potatoes

with seafood and crustaceans

with grilled zucchini

GRASS FED - The natural pastures and the climate of these areas are the perfect habitat that guarantees the livestock to live in a total harmony with the environment. The result is a meat of refined flavor with high nutritional value and certainty of origin and genuineness. Very softy, juicy and savory, the Black Angus meat is velvety, compact and with thin strands of fat which, once melted in cooking, release an intense aroma and enhance its softness. Origin Uruguay, Australia, USA, Ireland.

Flank Steak (bavetta) Vergarda Angus Aberdeen

Thinly sliced meat (tagliata) or rump Black Angus USA

Fiorentina Creekstone Angus USA in maturation

Flank Steak (bavetta) Uruguay

Picanha Angus USA in maturation

Cowboy Steak Slaney Aberdeen in maturation

GRAIN FED - Delicate and light meat with a fine muscular texture and contained marbling. Raised into the wild, its diet is supplemented with cereals. Breed coming from Lage Garda.

Sirloin steak in maturation

Fiorentina in maturation

Ribeye in maturation

Tomahawk in maturation

GRASS FED - Cattle living on pasture and fed exclusively on grass, on hay only in winter. Meats of the highest quality with an excellent marbling due to animal welfare and natural nutrition, typical of breeding into the wild. Origin Lithuania Estonia.

Sirloin steak 40 days dry aged

Fiorentina 40 days dry aged

GRASS FED - Succulent meat with a high fat infiltration level. Exclusively grazed feeding. Breed that in 2018 and 2019 won the Award for best meat in the world at the World Steak Challenge. Origin Finland.

Sirloin steak in maturation

Fiorentina 40 days dry aged

GRASS FED - Beef whose marbling is comparable to the more famous Wagyu given the high amount of fat that makes the meat tender, juicy and tasty. Grazing nutrion is supplemented by sugar beets. Origin Danemark.

Sirloin steak 40 days dry aged

Fiorentina "Extra" 40 days dry aged

GRASS FED - Rubia Gallega is raised in the pasture. It is a very rustic breed, perhaps the best known. Meat for demading palates. A taste that explodes in the mouth. Rich and tasty with powerful notes of blue cheese and mushrooms around the edges. The aftertaste is spicy. Origin Galicia.

Sirloin steak Gutrei Roxa D'Ouro 50 days dry aged

Fiorentina "Extra" Gutrei Roxa D'Ouro 50 days dry aged

with aroma

with onions and tomatoes

Salad, cherry tomatoes, crunchy bread croutons, Caesar sauce, grilled chicken breast and bacon

Salads, tomato, potato, green beans, egg, tuna fish, olives, capers, anchovies

Tomatoes, soft core buffalo mozzarella PDO from Campania, extra virgin olive oil, basil and oregano

filled with molten cheese

Grilled eggplants, sautéed escarole, tomoatoes confit, crispy potato chips and carrot mayonnaise

Tartare of Scamone Garronese beef, bacon chips, mayonnaise with mustard, toasted hazelnuts, corn salad, Maldon salt and extra virgin olive oil

Beef square cut of Scottona Charolaise, white onions, pickled cucumber, tomatoes, lettuce and ketchup

Beef square cut of Scottona Charolaise, bacon, Cheddar, fried egg and BBQ sauce

Beef square cut of Scottona Charolaise, lettuce, fondue of Cheddar and Brie

Beef square cut Scottona Charolaise, Mexico sauce, bell peppers, bacon, Cheddar and onions

Beef square cut of Chianina, caramelized shallots and PDO Gorgonzola fondue

Calf meat, fried eggplants, soft core buffalo mozzarella PDO from Campania, gratin tomatoes and basil pesto

Beef square cut, pork sausage, caramelized onions, buffalo stracciatella PDO from Campania, mayonnaise with capers, toasted hazelnuts and pistachios

Chicken breast giblets on Remoulade sauce with fresh corn salad and pickled cucumbers

Beef square cut Scottona Charolaise, buffalo stracciatella PDO from Campania, pâté of Taggiasca olives, roasted cherry tomatoes and caramelized onions

Mozzarella “fior di latte”, roasted cherry tomatoes smoked Provola, buffalo stracciatella PDO from Campania, Cantabrian anchovies, black olives, oregano, parsley and extra virgin olive oil

Mozzarella fior di latte, wild mushrooms, soft core buffalo mozzarella PDO from Campania, 100% Iberian Patanegra ham, 36 months seasoning

Mozzarella fior di latte, tomato fillets San Marzano, soft core buffalo mozzarella PDO from Campania and fresh basil

Wild mushrooms, mozzarella fior di latte, tomato fillets San Marzano, buffalo stracciatella PDO from Campania and fresh basil

Parma ham of artisanal production, mozzarella fior di latte, buffalo stracciatella PDO from Campania and chopped pistachios

Speck of Trentino, mild and soft cheese from Dolomites, mozzarella fior di latte and rocket

Smoked salmon, mozzarella fior di latte, zucchinis julienne, buffalo stracciatella PDO from Campania, pink pepper and extra virgin olive oil

Spicy salami, mozzarella fior di latte, tomato fillets San Marzano, gorgonzola and onions

Grilled sweet peppers, egg plants and zucchini, spinach, mozzarella fior di latte, Grana Padano flakes, Fontina gratin

with chocolate sauce

with stewed soft fruits

with Nutella and puffed rice

with vanilla ice cream

with soft chocolate core

with cold coffee cream, espresso, milk cream e whipped cream
For the greedy ones even with Bayles

made of fresh lemons

or with fruit vodka