COLD CUTS
Served with warm bread and homemade pickled vegetables
Parma cured ham
20
Veneto cured ham (Montagnana)
20
San Daniele cured ham
20
Smoked cured ham from Montagnana (PD)
20
Nebrodi Mountains cured ham
30
“Pata Dok” cured ham
30
Culatello di Zibello
30
Culaccia di Parma
24
Speck “de na ’olta” – Verona
20
Parma cooked ham
18
Mortadella with pistachios
16
Coppa di Parma
16
Rolled pancetta
16
Lardo di Camaiore (LU)
16
Felino salami
18
Our selected Lessinia salami
18
STARTERS
Apulian burrata with datterino tomatoes and basil
16
Well-seasoned, slightly spicy beef fillet tartare with balsamic vinegar salad
20
Pan-fried Livorno hen eggs from Paolo Parisi with Grana Padano and black truffle
19
Chilled tomato soup with gazpacho sauce, basil and fresh goat’s cheese
19
Pink-cooked veal fillet with tuna sauce and Pantelleria capers
22
CHEESE
Selection of cheeses served with preserves, mostarda and fig and walnut bread
22
FIRST COURSES
Lukewarm “Giovanni Gabrielli” pasta and bean soup
16
Eggplant parmigiana with basil sauce
22
Fresh tagliolini pasta with veal, guinea fowl and rabbit ragù
24
Green crêpes with ricotta and wild spinach, Valdostana fondue and smoked ricotta
21
Lessinia guinea fowl ravioli with roast jus, aged pecorino and lemon zest
22
Spaghettoni with yellow and red datterino tomatoes, basil and Grana Padano shavings
21
Preparation time: 15 minutes
Fresh tagliolini pasta with mixed wild mushrooms and black truffle
25
Creamy risotto with sweet peppers from Cavallino Treporti (VE)
22
Minimum order for two people. Price per person.
MAIN COURSES
Roasted Dolomite char with sautéed zucchini, Taggiasca olives and a light wild garlic sauce
30
Venetian-style creamed cod with baby cuttlefish and Marano corn polenta
28
Venetian-style calf’s liver with grilled polenta
24
Beef fillet marinated with rosemary and Sarawak green and black peppercorns, served with peperonata and balsamic vinegar sauce
34
Amarone-braised beef cheek with oxtail stew and mashed potatoes
30
Roasted free-range Paduan cockerel with baby spinach, peperonata and mildly spicy diavola sauce
28
Paolo Parisi free-range Tuscan lamb with eggplant tartare and mint
30
DESSERTS
Tiramisù
10
Amedei 70% dark chocolate cake with gianduia ice cream and toasted pistachios
11
Chilled melon soup with elderflower sorbet
11
Cherry sorbet with almond milk cream, strawberries in Moscato d’Asti and Lessinia saffron
11
Vanilla meringue cake with late mandarin sauce, strawberries and mixed berries
11
Pistachio semifreddo with white chocolate mousse and raspberry sauce
11
Vanilla ice cream with strawberries, amarena cherries and dark chocolate shavings
11
Traditional cornmeal and almond cake… with grappa?
8
The offered dishes may vary according to season and the availability of raw materials. Our kitchen is committed to ensuring quality and meeting customer needs.