Menu

Plate with cold meat and cheese, with Parma ham 24 months of maturation, Bacon with black pepper, local salami, Coppa PIacentina and PDO cheese, served with mixed pickles and rosemary focaccia

Parma ham 24 months of maturation, served with melon or with soft core buffalo mozzarella PDO from Campania

Tasting of 100% Iberian Patanegra, persistent aroma, over 36 months seasoning in Salamanca

ANGUS tartare, knife-beaten, 30 days of maturation, with egg, onions, ancient mustard, Worcester sauce

Knife-beaten WILD BISON tartare with ancient mustard, red onions, pickles, oil, pepper and salt

Wagyu KOBE OZAKY carpaccio with oil, pink pepper and Himalayan pink salt

WILD BISON carpaccio with pickled onions, cucumbers and capers

with meat sauce

with egg, pork cheek, Grana Padano and ewe's cheese

Dry aged tenderloin 30/60 days of maturation, depending on availability - for min. 2 pax

Beef tenderloin of Scottona 30 days of maturation, seared on the grill

may be served with

wild mushrooms

or

pepper sauce

Grilled meat plate with pork chops and sausage, chicken legs, BBQ pork steak, served on a hot plate with wedge potatoes

Grilled fish plate with sea food and crustaceans

It is a very valuable and rare meat. Very high quality meat with an important marbling and a unique aroma. It is a cross between native Spanish breeds (Morucha) with Japanese Wagyu beef.

Fiorentina

T-Bone

Ribeye

GRASS FED - Meat among the finest in the world. Bred into the wild in Galicia up to 10 years. It's a picky meat with rich, savory flavor with powerful blue cheese and mushrooms notes around the edge. The aftertaste is spicy.

Fiorentina

T-Bone

Ribeye

GRASS FED - It is the male of the Rubia Gallega with same characteristics. It has an even more accentuated marbling. Meat with a strong refined flavor suitable for demanding palates.

Fiorentina

T-Bone

"Scottona" aged between 15-20 months, thanks to a diet based on cereals and alfalfa, develops marbled, very tender meat, pink in color and with a very delicate taste.

Fiorentina

T-Bone

Ribeye

Coming from the areas of the morainic hills, they are animals older than 24 months. The qualifying points of the meat, thanks to food quality, are light marbling, delicate flavor and tenderness.

Fiorentina

T-Bone

Ribeye

The Dark Red TAMACO Superior beef is bred in Germany and Denmark. Cows older than 6-7 years, have a meat with a thick layer of fat and marbling of very high value.

Fiorentina

T-Bone

Ribeye

GRASS FED - The German Simmenthal, "Pezzata Rossa" bred sustainable on meadows and pastures with attention to animal health and welfare.

Fiorentina

T-Bone

Ribeye

They live in the pasture and are fed on grass, hay only during winter. Valuable meats with an excellent marbling possible thanks to the natural diet, typical of breeding into the wild. Origin Lithuania Estonia.

Fiorentina

T-Bone

Ribeye

Succulent meat with high level of fat infiltration. Its diet is exclusively grazing. Breed that in 2018 and 2019 won the Award for best meat in the world at the World Steak Challange. Origin Finland.

Fiorentina

T-Bone

Ribeye

GRASS FED - Originally from Herefordshire, it is one of the oldest breeds bred in the wild. The meat is distinguished by good marbling, the yellow fat is due to the grass, the basis of their diet.

Fiorentina

T-Bone

Ribeye

GRASS FED - The natural pastures and the climate of these areas are the perfect habitat that guarantees the livestock to live in a total harmony with the environment. The result is a meat of refined flavor with high nutritional value and certainty of origin and genuineness. Very softy, juicy and savory, the Black Angus meat is velvety, compact and with thin strands of fat which, once melted in cooking, release an intense aroma and enhance its softness. Origin Uruguay, Australia, USA, Ireland.

Fiorentina

T-Bone

Flank Steak

Cowboy

GRASS FED - Marinhoa PDO meat comes from Averio and Coimbra. Extensive breeding, less productive but based on the quality of the final product. It has become a very high quality meat, juicy, tender and very tasty.

Fiorentina

T-Bone

Ribeye

with aroma

Pan fried peppers with onions and tomatoes

Salad, cherry tomatoes, crunchy bread croutons, Caesar sauce, grilled chicken breast and bacon

Salads, tomato, potatoes, green beans, eggs, tuna fish, olives, capers, anchovies

Tomatoes, soft core buffalo mozzarella PDO from Campania, extra virgin olive oil, basil and oregano

Stuffed and fried olives

Spicy Jalapeños filled with molten cheese

Chicken nuggets

Mixed fries : Onion rings, stuffed and fried olives, spicy Jalapeños filled with molten cheese, fried morsels of Camembert and chicken nuggets

WILD BISON 100% italian origin with butter, Cheddar, sauted onions, Dijon mustard, BBQ sauce, pickled cucumbers

Grilled eggplants, sautéed escarole, tomoatoes confit, crispy potato chips and carrot mayonnaise

Angus tenderloin, bacon chips, mayonnaise with mustard, toasted hazelnuts, corn salad, Maldon salt and extra virgin olive oil

WAGYU meat, stewed white onions, Worcester sauce, Fontina, mayonnaise, Ketchup, salad, cucumbers, hot peppers, butter, salt and pepper

Beef, bacon, Cheddar, fried egg and BBQ sauce

Calf, fried eggplants, soft core buffalo mozzarella PDO from Campania, gratin tomatoes and basil pesto

Beef, pork sausage with caramelized onions, buffalo stracciatella PDO from Campania, mayonnaise with capers, toasted hazelnuts and pistachios

Pork sausage, red radicchio, sauted chicory, buffalo stracciatella, black pepper and butter

Chicken breast ragout on Remoulade sauce with fresh corn salad and pickled cucumbers

Beef, buffalo stracciatella PDO from Campania, pâté of Taggiasca olives, roasted cherry tomatoes and caramelized onions

Mozzarella “fior di latte” (fdl), roasted cherry tomatoes smoked Provola, buffalo stracciatella PDO from Campania, Cantabrian anchovies, black olives, oregano, parsley and extra virgin olive oil

Mozzarella fior di latte, wild mushrooms, soft core buffalo mozzarella PDO from Campania, 100% Iberian Patanegra ham, 36 months seasoning

Mozzarella fior di latte, tomato fillets San Marzano, soft core buffalo mozzarella PDO from Campania and fresh basil

Wild mushrooms, mozzarella fior di latte, tomato fillets San Marzano, buffalo stracciatella PDO from Campania and fresh basil

Parma ham of artisanal production, mozzarella fior di latte, buffalo stracciatella PDO from Campania and chopped pistachios

Smoked salmon, mozzarella fior di latte, zucchinis julienne, buffalo stracciatella PDO from Campania, pink pepper and extra virgin olive oil

Grilled sweet peppers, egg plants and zucchini, spinach, mozzarella fior di latte, Grana Padano flakes, Fontina gratin

Roasted cherry tomatoes, fried aubergines, smoked Provola cheese, Grana Padano cheese, buffalo stracciatella PDO from Campania, oregano, basil oil

with chocolate sauce

with stewed soft fruits

with Nutella and puffed rice

with vanilla ice cream

with soft chocolate core

with cold coffee cream, espresso, milk cream e whipped cream.
For the greedy ones even with Bayles

made of fresh lemons

even with fruit vodka