MENU

STARTERS

IN THE EXPECTED

– Purple potato pie on gorgonzola fondue, walnuts and parmesan wafer
– Croutons of polenta bramata with Tuscan pate and burrata pugliese
– Buffalo burrata served with caramelized peaches and Parma ham
– Italian excellence, mixed sliced cold cuts and cheese selection
– PataNegra, Jamon Iberian de bellota “Blàzquez” 36 months cut with a knife

THE CRUDS

Carpaccio of fillet with burrata, confit tomatoes and anchovies of the Cantàbrico sea –
Fillet Tartare with black truffle, C.B.T egg and fresh spinach –
Japanese Wagyū sashimi seared on maniorca crocchè and smoked bell pepper sauce –
Tasting of Tartare, a selection of 10 Fassona Tartare (2 people) –

THE FIRST

– Pappardelle with Chianina meat sauce and porcini mushrooms
– Fresh Tonnarelli with cheese, pepper and truffle
– Spaghetti “carbonara iberica” with patanegra ham and truffle pearls
– Rossini Risotto
– Risotto “Milanese” style with veal shanks

MEATS

CHIANINA

“Our pride” Italian beef breed, is bred exclusively in Val di Chianina, between Umbria and Tuscany, and is famous for its lean and tasty meat, thanks to a maturation of more than 25 days its meat becomes soft and with an exceptional taste.
– Grilled Fiorentina di Chianina
– Grilled Chianina chop
– Grilled Chianina fillet

BLACK ANGUS

Considered one of the finest and tastiest cuts of meat on the market, Black Angus has become an increasingly popular food on the tables of Italians, despite having an extra continental origin. The so-called “Black Angus” breed is in fact distinguished by particular physical characteristics and strict feeding habits, which then translate into a very tender meat, but with a strong and sweet taste.

T-Bone of Black Angus U.S.A. –

Tomahawk of Australian Black Angus –
Entrecote of Black Angus U.S.A. –

FlapMeat of Black Angus U.S.A. –

RUBIA GALLEGA

The old cow is a rare and valuable meat of Spanish origin, the high degree of marbling ensures maximum flavor and tenderness thanks to a maturation of more than 45 days, owes its time of breeding ranging from 8 to 12 years, one of our most popular proposals
– Ixuleta” (rib eye) of barbecued Old Cow
– Grilled Old Cow Fillet

WAGYŪ

Considered the best meat in the world, Japanese wagyū beef has unique organoleptic properties that make it one of the most prized digastronomic products in the world. It is distinguished by its absolute pleasantness, excellent taste and high fat infiltration that makes it melt in the mouth.
Japanese Wagyū Entrecote barbecued –
Australian Wagyū sirloin on the grill –

CUTTINGS

THREADS

– Grilled Piedmontese Fassona filet
– Fillet of Fassona with pistachio of Bronte
– Fillet of Fassona with porcini mushrooms and pillow of Norcia
– Fillet of Fassona with black truffle
– Fillet of Fassona at Rossini

CUTTINGS

All prepared with Argentine Angus beef Rib-eye

Sliced beef with rocket and parmesan cheese –
Sliced beef with rosemary and Colonnata lard –
Sliced beef with radicchio and gorgonzola fondue –
Sliced beef with porcini mushrooms and pork cheek of Norcia –

SIDE DISHES

Barbecued potatoes –
Grilled season vegetables –
Salad arugula, grana cheese and cherry tomatoes –
Mashed potatoes with gorgonzola and walnut fondue –
Mashed potatoes with truffle –
– Barbecued potatoes
– Seasonal barbecued vegetables
– Salad arugula, grana cheese and cherry tomatoes
– Mashed potatoes with gorgonzola fondue and walnuts
– Mashed potatoes with truffle

5-COURSE TASTING MENU:

FIRST FLOW

– Tasting of 10 Piedmontese Fassona Tartare

SECOND FLOW

Fillet of Chianina Fiorentina with mashed potatoes with truffle –

THIRD FLOW

– Black Angus U.S.A. barbecued sirloin with spinach sautéed in garlic, oil and chili pepper

FOURTH FLOW

Fillet of Rubia Gallega with anchovies from the Cantabrian Sea, bell pepper sauce and burrata –

FIFTH FLOW

– Sweets of the “Martesana” renamed Milanese pastry shop
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