Our Starters
- Knife-cut beef (24 months) Tartare (90g) with Ancient mustard, Chives Mayonnaise, Apple Gel, Pepper Gel, Mint Reduction & Corn Chips.
- Vegetable "gratin" with 48 month Parmigiano Reggiano, cream with Persian saffron reduction and drops of vegetable gel
- "Monte Veronese" cheese fondue with Pioppini mushrooms and fried polenta cubes
- "Poached egg" with Parmesan cream and crispy bacon
- 11,00
- 10,00
- 9,00
- 8,00
Our First Courses
- Risotto, Vialone Nano PGI from Isola della Scala "Az.Ferron", with Amarone della Valpolicella Az. Redoro (minimum 2 people)
- Homemade tortelloni with braised beef, on creamy Monte Veronese cheese & drops of Amarone della Valpolicella reduction
- Artisanal bigoli with Spirulina with crunchy bacon, in pea cream and salted egg crumble
- Artisanal tagliatelle with shredded rabbit ragout and berry gel
- 15,00
- 14,00
- 13,00
- 12,00
Our Second Courses
- Beef Fiorentina (with minimum maturation of 40 days)
- Beef fillet (200g) with flamed Amarone della Valpolicella
- Sliced beef fillet (200g) on a bed of wild radicchio, confit cherry tomatoes and pear balsamic vinegar
- Grilled Beef Fillet (200g)
- Sliced steak - Roastbeff (200gr) without bone, with Cardoncelli mushrooms
- Beef Fillet (200gr) with Pink Pepper
- 7,5 per 100g
- 23,00
- 22,00
- 21,00
- 22,00
- 22,00
Our Side Dishes
- Baked potatoes
- Mix of 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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