Our Starters
- Knife-cut beef (24 months) Tartare (90g) Ancient mustard, Chives Mayonnaise, Apple Gel, Pepper Gel, Mint Reduction & Corn Chips. (with black truffle € 3)
- Vegetable Millefeuille with Parmigiano Reggiano cheese (48 months), Saffron Reduction cream & drops of Seasonal Vegetables gel.
- “Monte Veronese” cheese fondue with pioppini mushrooms and fried polenta cubes
- 12,00
- 10,00
- 9,00
Our First Courses
- Risotto Vialone Nano IGP of Isola della Scala “Az.Ferron”, with Amarone della Valpolicella Az. Redoro
- Homemade tortelli with Braised Beef, on Monte Veronese cheese veloutè & drops of Amarone della Valpolicella reduction
- Homemade Bigoli with crunchy Cheek Lard, with Pees veloutè & Salmè Egg crumble.
- Homemade Tagliatelle with muschrooms Cantharellus
- 16,00
- 15,00
- 15,00
- 13,00
Our Second Courses
- Beef Fiorentina (minimum 40-day maturation of the meat).
- Filet De Boeuf (200gr) with Amarone della Valpolicella.
- Sliced Beef Fillet (200gr) on a bed of radicchio di Campo, Confit cherry tomatoes and Balsamic Pear Vinegar.
- Beef Fillet in the fireplace (200gr).
- Siliced Beef of Roastbeff with muschrooms Cardoncelli
- Fillet of Beef (200gr) with Pink Pepper
- 7,5 per 100g
- 24,00
- 23,00
- 22,00
- 23,00
- 23,00
Our Side Dishes
- Baked potatoes
- Seasonal cooked Vegetables, for 2 people
- 4,00
- 6,00
Our Desserts
- Catalana (Flambéed Catalan Cream with raw cane sugar)
- Et Voilà (Pistachio parfait, Pistachio grain, choccolate powder & red fruit gel).
- Lì Mon (Soft Pastry tartlet with Lemon Custard and Flambè Italian Meringue)
- Tiramisù (Savoyard sponge cake with coffee, Mascarpone cream and cocoa).
- Ananas Costarica Flambé (Costa Rican Pineapple Flambé with Raw Sugar and Grand Marnier).
- 5,00
- 6,00
- 7,00
- 6,00
- 7,00
Our Spirits
- Sambuca Fine “Colazingari “40% - Alatri (FR)
- Gran Liquore Acqua di Fiume G. Fantoni 36% - Villafranca (VR)
- Amaro “Jefferson” 30% - Calabria (RC)
- "Amarolive" az. Redoro 30%
- Barolo Chinato “Cocchi” 16,5% - Asti (TO)
- Grappa Riserva di Amarone Ilatium 41% - Mezzane (VR)
- Grappa bianca Villa Prato dist. Berta 40% - Asti (TO)
- Grappa barricata Villa Prato dist. Berta 40% - Asti (TO)
- Grappa di Vinaccia di Recioto Redoro 42% - Grezzana (VR)
- Grappa secca di Ramandolo DRY 45% - Udine
- Whisky Chivas Regal 12 40% - Scozia (UK)
- Whisky Nikka Days 40% - Giappone
- Scotch Whisky Wilson & Morgan Caolilla 46% - Scozia
- Rum Santa Teresa 40% - Venezuela
- “Castarède” Bad Armagnac V.S. 40% - Francia
- Calvados 40% - Francia
- Cognac V.S Lheraud 40% - Francia
- 6,00
- 5,00
- 6,00
- 5,00
- 6,00
- 6,00
- 5,00
- 6,00
- 6,00
- 6,00
- 6,00
- 6,00
- 8,00
- 7,00
- 7,00
- 8,00
- 8,00
Water - Coffee
- Premium Water fonte Allegra (Salò -BS) 750cl.
- Caffè Vergnano, with dry pastries.
- Bread and place setting
- 3,00
- 2,00
- 3,00
• Egg pasta is homemade with flours from organic farming
• In our kitchen we use the allergens mentioned by current legislation, regolamento ue 1169/11 allegato. Our attention to allergies is very high, the staff in the dining room is informed of the composition of the dishes to help them in the choice and minimize the risk, however we cannot guarantee that a possible cross-contamination will not occur. We also specify that these substances are reported in the specific register that can be requested from the room manager.
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