Menu
TO BEGIN WITH...
BAO BUN
Chicken karrage (Japanese fried), barbecued bell bell pepper, marinated cabbage.
1, 4, 5, 6, 11, 12
12€
BEAT OF OLD VARZESE ORGANIC COW BREEDING "I PEP LUNG"
Hollandaise sauce, smoked Bremen onion caviar with raspberry sour.
3, 4, 7,12
16€
DUCK CONFIT DELL'OLTREPO PAVESE
Gently cooked duck breast, buttafuoco wine, Voghera mustard.
1, 4, 7
18€
TUNA BONE MARROW
Grilled medulla, Mediterranean bluefin tuna crudo, pecorino cheese and citrus fruits
20€
WAGYU FRENCH TOAST
Tartare of 100% fullblood Italian Wagyu, Az. Agr "Cà Negra," black truffle, parmesan pate, delicate onion marmalade.
21€
Bresaola and A5 Japanese wagyu lard selection "Ginkakuji Onishi" Kyoto district and house flatbread with cynar.
20€
Jamon Iberico Patanegra 100% de Bellota selection "Ibesa de los Pedroches " 53-month aging, accompanied by peppers from the piquillo of Navarre.
17€
Tagliere Iberian selection:
- Jamon iberico cebo de campo 50%, "PrinceSan" selection
- Jamon serrano riserva 18 months "PrinceSan" selection.
- Cecina of old cow Rubia Gallega selection " Discarlux" (dried and smoked bresaola).
*recommended for two people
22€
Traditional chopping board:
- Culatello di zibello dop 24 months
- Heart of shoulder 18 months
- Cooked and smoked bacon in 3 stages " La Giovanna"
*recommended for two people
19€
Marco Bernini cheese tasting.
- The coin of Aristaios
sheep's milk,Revisiting the historic feta recipe.
- Adell and his wild thyme
Cow's milk,savory white soft dough with flavor nuances of sweet zola and wild thyme.
- L.1753 Safflower
cow's milk,tasty orange-yellow paste studded with safflower flowers (false saffron)
- Rocco young and strong
Sheep's milk, white paste Roquefort.
- Erica in blue
Cow's milk,blue-veined three-mold roquefort with long aging in rum bath,raisins and honeys.
- Wave
Cow's goat's milk,homage to the sea,savory paste taggiasche olives,wild beach oregano(Ionian Sea)and spicy anchovy sauce.
*recommended for two people
23€
FIRST DISHES.
RAVIOLI, BEURRE BLANC, PINK SHRIMP
Fresh pasta stuffed with sweet potato, beurre blanc sauce, crispy pink shrimp
1, 2, 3, 4, 5, 7, 12
16€
FELICETTI MEZZAMANICA
Wagyu butter, wild herbs, lumpfish roe.
1, 2, 4, 7, 12
16€
OLD-FASHIONED NOODLES
Fresh rolled pasta, knife-beaten late-career cow ragout.
1, 3, 6, 9, 12
15€
RIS AND LAT, BEET AND NUTS.
Oltrepò rice whipped with milk, reduced beet and walnut praline.
7, 8, 12
14€
SECONDS FROM THE KITCHEN
IBERIAN PIGLET AND APPLES
Cream of apple, sweet and sour mustard, burnt cabbage
10, 12
22€
GIANT BERGAMASQUE SHEEP
Organic farm, "Az. agr. Massimo Balduzzi," toasted yogurt, pollen, barbecued Jerusalem artichokes.
7, 9
21€
MEDITERRANEAN OCTOPUS, GUAZZETTO, LEGUMES
Crispy octopus, barbecued legumes, fresh tomato guazzetto
2, 4, 14
22€
CELERIAC, VEGETABLE BASE, HAZELNUTS
Roasted celeriac, hazelnut cream, vegetable caramel, chicory salad
6, 8, 9
18€
THE CLASSICS FROM THE GRILL
Sirloin of grain-fed Uruguayan Black angus "Taurus Gold" (280 gr.)
20€
Uruguay grain-fed black angus fillet "Taurus Gold" (200 gr.)
22€
Ribeye of Danish Ayrshire rump selection "Swami," SUPREME marbling.
basic size of 300/350 gr .
13.50€/bed
Ribeye from Uruguayan wagyu cross breeding "Ink" (50% Japanese wagyu - 50% Uruguayan black Angus).
250/300 gr basic size .
23€/bed
Skewer of Picanha Black angus U.S.A. "Creekstone Farm" Marezzatura Prime (250 gr.)
22€
Stratagliata of Piedmontese Fassona. (250 gr).
19€
Sliced Galician Old Cow " Rubia Gallega" (200 gr.).
22€
Short ribs (ribs) of Danish beef "Swami selection," cooked at a low temperature and finished on the grill (about 500 gr.).
19€
Wagyu Tasting (150 gr.)
- Striploin Australian Wagyu "Stone Axe" 100% Fullblood marbling 9+
- Ribeye Old cow " Juku" Kyoto district, A4 marbling 8/12mbs
- Striploin of wagyu A5 Japanese district "Satsuma" MBS 12/12.
Table cooking.
75€
CONTENTS
- CLASSIC BAKED POTATOES 6€
- BAKED POTATOES WITH SOUR CREAM 7€
- MARINATED SAVOY CABBAGE SALAD 6€
- ROASTED WILD HERBS 6€
- BLACK BEAN HUMMUS 6€
- BARBECUED CORN ON THE COB WITH PAPRIKA MAYONNAISE 7€
SWEETS
BARBECUED PINEAPPLE, MANGO, COCONUT, COCOA
9€
65% CHOCOLATE, BANANA BREAD, AGRICULTURAL RUM
10€
TARTE TATIN AND MADAGASCAR VANILLA, FRENCH CHANTILLY
9€
RIVIERA LEMON SORBET, VARZI ALMOND CAKE
9€
RASPBERRY AND LIME SORBET
7€
*Covered and bread 3.50
*If you have allergies or intolerances, please contact the wait staff who will be able to give you the best information about them
ALLERGENS:
1. Cereals containing gluten (wheat, spelt, khorasan wheat, rye, barley, oats)
2. Crustaceans
3. Eggs
4. Fish
5. Peanuts
6. Soybeans
7. Milk and milk products (including lactose).
8. Nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios,
macadamia nuts or Queensland walnuts)
9. Celery
10. Mustard
11. Sesame seeds
12. Sulfur dioxide and sulfites (if in concentrations above 10 mg/kg or 10 mg/liter)
13. Lupins
14. Mollusks
DID YOU KNOW.
The maturing of meat is that particular curing process that makes meat more soft and, above all, tastier. Maturing is called 'dry ageing' in English and is a popular process among meat lovers.
