Restaurant Menu

The Classic Tartare

with grass-fed beef, pasteurized egg yolk and its seasonings

Platter of cured meats and cheeses from our mountain pastures

with giardiniera, home-made jam, honey, squash and grape bread

Marinated Mantua cow beef

topped with crunchy celery and Novezza cheese

Vegetable skewer

with mozzarella on a bed of rocket and parmesan

The Flowers

edible flower salad, courgette flowers stuffed with ricotta, courgette cream and its pistils

Eggplant candy

filled with buffalo braid, tomato coulis and basil

The Macaroni

with tomatoes from Gerardo di Nola, burrata and basil

Giovanni Assante's Spaghettone with octopus ragù

with viel marrow and bread crumbles with herbs

Guinea fowl ravioli

Violin pumpkin cream and its reduction

Sourdough crêpe

with goat's robiola from Roccaverano, dandelion pesto, Cardoncelli mushrooms and chanterelle

The Tagliolini

Egg yolk only tagliolini, brased viel shank, fermented lemon cream and parsley

"Open" ravioli

with wild boar stew, juniper butter and marjoram

Risotto with Amarone wine and tastasal

(min. 2 people and min. wait of 20 minutes)

The Pigeon

Pigeon from Az. Agr. Zorzi,the breast with its stock and reduction of carrots and ginger, milanese style thigh and small zucchini pie and paté liver

Grass-fed rib eye steak

matured for 60 days with baked potatoes

Veal fillet

Sliced ​​Veal Fillet from Lessinia, Az.Agr.

Rib braised in Valpolicella

with puree

Roast pork sautéed in a pan

with smoked aubergine cream and sesame and Zollino black-eyed bean

The Char

with green and yellow courgette salad, Taggiasca olives and its comic flavored with mint and lime

Cooked sidedish

Baked potatoes

Mixed salad

Fennel salad

with toasted walnuts, orange sauce and beetroot mayonnaise

BACON and TALEGGIO

Rolled bacon, taleggio cheese and leek

ZUCCHINE🌱

Scapece courgettes, fresh herbs, stracchino and rosemary oil

Add an ingredient

BUFALA 🌱

Buffalo Mozzarella DOP, confit tomatoes and basil sauce

PECORINO

Smoked Pancetta, red Tropea onion e Pecorino of “Brogna” sheep

BRESAOLA

Grass fed beef bresaola, burrata and Baldo baby spinach on a corn flour dough

PICCANTE

Pepperoni, spicy chorizo-style paste and fresh chilli

BOSCAIOLA

Sauteed mushrooms, speck de na olta on corn flour dough

MARINARA

Red Marinara of Spanish anchovies, Olives, red Tropea onion, capers and origano

PROSCIUTTO

Prosciutto Parma 24 months old ham and Burrata cheese

Add an ingredient

The Bomb

Meringue, peaches and basil jam, Monte Baldo fior di latte ice cream

Hazelnut semifreddo

with bitter chocolate sauce and pistachio ice cream

Soft ricotta and coconut

with white chocolate, raspberry coulis and cat tongues

Cake of roses

served warm with bourbon vanilla crème anglaise

Teo’s tiramisù

Spoon sorbet of our production

Peach Sorbet, Az. Agr. Venturelli - Sommacampagna (VR)

Figgs salad with milk ice cream

Spiced King's Cream Ice Cream

coffee " Diemme" bourbon vanilla, lime and orange

The Sbrisolona