The starters of Kevin
Zucchini flowers in tempura with mozzarella and anchovies on burratina cream
Creamed cod in three variants with balsamic cream
Smoked Black Angus carpaccio with marinated chanterelles
Porcini mushroom pie on grappa cheese cream
Tuna tartare with avocado on bed of mysticism
Parma ham 24 months and melon
Knife beef beaten topped with olive oil and ancient mustard sauce
Giorgio's first dishes
Our pastas are all composed of durum wheat semolina, fresh eggs and strictly bronze drawn
Potato cream with mixed mushrooms
Risotto carnaroli with fresh porcini mushrooms creamed with Grana Padano (min. 2 people)
Ravioli with porcini mushrooms with hazelnut butter and mint
Tagliolini with prawns and zucchini
Tagliatelle with fresh porcini mushrooms and truffle oil
Bigoli with duck sauce
Potato dumplings with gorgonzola and smoked bacon
Lisa's main courses
Chicken salad with green olive pesto, dried tomatoes and smoked ricottina
English roast beef on a bed of salad and buffalo morsels Campana
Trout trancetti in vegetable carp
Grilled veal fillet with crispy Mediterranean vegetables
Bacalà alla Vicentina with Marano polenta
Heart of tuna on a bed of purple cap, walnuts and balsamic vinegar
Baked veal roll with baked potatoes
Grilled meats
Grilled limousine beef rib (min 700 gr)
Sliced beef from grilled limousine rib (min 2 people) (min 1.000 gr)
Grilled beef fillet
Grilled veal chop
Grilled beef steak
Grilled chicken breast
Side Dishes
Baked potatoes / French fries
Mixed sautéed mushrooms
Grilled seasonal vegetables
Mixed salad
For the little ones
Spaghetti or Potato Gnocchi with Bolognese sauce or fresh tomato
Milanese cutlet with fried potatoes
Chicken frankfurters with fried potatoes
Dessert
Puff pastry cannolo with chantilly cream and chocolate chips
Strawberry parfait
Semifreddo with three chocolates
Homemade tiramisu
Cream ice cream with hot blueberry sauce
Lemon sorbet
Natural pineapple
Natural white or black truffle
Truffle drowned in coffee
We always prefer fresh. Some products may be frozen
if not available seasonally or for conservation needs.
The dining service is supervised by Matteo, Michela and Mirko