Ristorante Vista Duomo

Buffalo cheese mozzarella 200gr, served on a bed of homemade tomato sauce flavoured with basil and oil

Slivers of octopus with natural julienne celery and semi-dry cherry tomatoes

Veal topside served with a mousse of vitello tonnato tuna sauce, served with natural capers and black olives

Spaghetti alla carbonara

Macaroncini alla norma

Risotto with saffron and veal ossobuco

Lasagna bolognese

Paccheri with seafood

Aubergine parmigiana

Grilled cockerel, served with baked potatoes and rosemary

Swordfish cubes Mediterranean style

Salmon sliced lightly cooked with avocado mousse, its fruit, and salmon roe

Tuna tataki lightly cooked in a pistachio crust, served with caramelized onions and teriyaki sauce

Romaine lettuce, cherry tomatoes, carrots, cucumber, grilled chicken breast, homemade spices croutons and yogurt sauce.

Oriental mixed green salad, fresh cherry tomatoes, carrots, avocado, smoked salmon, Philadelphia cheese and coloured and toasted sesame seeds.

Oriental mixed green salad, carrots, cucumber, fennel, dried tomatoes, Ligurian olives, grilled vegetables, and hot French mustard.

Sesame seed bun, beef hamburger 250gr (approx.), romaine lettuce, tomato, farm fried egg, crispy bacon, cheddar sauce and mayonnaise, served with baked potatoes.

Sesame seed bun, homemade vegetables hamburger, rocket, dried tomatoes, vegan Philadelphia cream and mayonnaise, served with baked potatoes.

Cake of the day

Charcuterie board featuring a selection of highly sought-after and renowned Italian cured meats and cheeses, accompanied by carefully paired flavorful jams to enhance the palate (7,12)

Hand-chopped beef fillet from cattle raised in the Dolomites, delicately placed on a bed of fresh Robiola cheese, adding a touch of acidity to the dish. Accompanied by seasonal vegetables and the classic egg yolk traditionally used in tartare, reimagined in a modern way and served fried for a unique twist. The dish is completed by the noble taste of truffle, bringing all the elements together in a single explosion of flavor (3-5-7)

A reinterpretation of a great classic with a touch of creativity and flair: beef carpaccio, accompanied by fresh chanterelle mushrooms and a delicate raspberry sauce that enhances every bite. Elegance and simplicity captured in a single dish (12)

A completely reimagined geometric composition for the occasion: filo pastry wafers, traditionally layered but with innovative components. Inside, a velvety mousse of Mortadella Bologna IGP, complemented by crunchy flakes of Bronte DOP pistachio, and an airy saffron foam that visually resembles classic pastry cream but disrupts expectations, adding a touch of creativity and making this dish truly one of a kind (1-8)

A great classic of Milanese cuisine, projected into the future. This traditional dish is reimagined with modern premium ingredients, starting with one of the world’s finest meats: Wagyu. Uniquely marbled, tender, and intensely flavorful, it’s a true delight for connoisseurs. To finish, a touch of wasabi infused into a homemade mayonnaise, enhanced with lime zest, making every bite a one-of-a-kind experience. (1-3-7)

A geometric composition crafted with homemade curry-infused bread wafers, featuring two distinct vegetarian fillings designed to satisfy even the most refined palates. One holds a smooth lentil cream, while the other contains a silky cauliflower purée. The dish is complemented by lightly spicy baby spinach and a velvety potato cream, creating a colorful, flavorful, and delicate culinary experience (1,9)

Breaking the mold with a modern reinterpretation of an Italian classic—same ingredients, transformed into a contemporary experience. This dish features ripe vine tomato, reimagined as a refreshing granita, while Buffalo Mozzarella is turned into a light, velvety cream. An unexpected twist comes with the addition of Mazara del Vallo Red Prawns DOP, served naturally, bringing a taste of Italy’s seas into the dish. To finish, a fragrant basil-infused oil ties everything together in a harmonious fusion of tradition and innovation (2-7)

This refined appetizer is inspired by the timeless and unbeatable combination of bread, butter, and anchovies. A rectangular crisp semolina crostone, enriched with a light and airy Cantabrian anchovy butter cream, elegantly placed on a crunchy bed of Taggiasca olive crumble (1-4-12)

A floral composition of Mediterranean Amberjack carpaccio, herb-marinated and elegantly arranged. Served on a bed of homemade tuna and almond mayonnaise, it is accompanied by crispy puffed Venere rice, creating a delightful contrast of textures that enhances every bite (2-3-4-5-8)

A refined cod sashimi, marinated and served with a tomato gazpacho and Taggiasca olive crumble. This dish strikes a perfect balance—soft yet crunchy, thanks to the cream and olive crumble, and both tangy and delicate, with the freshness of tomatoes and the mildness of cod. A bright and colorful culinary experience (4-12)

Refined and Elegant Quenelle of Yellowfin Tuna Tartare, paired with the freshness of ripe vine tomato. Accompanied by a yogurt sauce dressing and finished with a drizzle of fragrant basil oil, enhancing the aroma of this exquisite creation (4-7-9)

Saffron Fresh Pasta Mezze Lune, filled with a traditional Milanese ossobuco filling. Served with a reduction of its cooking jus and accompanied by a velvety saffron mousse, enhancing the richness of the dish (1-3-5-8-9)

Fresh Scialatielli Pasta with Seafood, served with a San Marzano DOP tomato sauce and slow-roasted red Datterino confit tomatoes (1-2-3-14)

Fresh Pasta Rectangles with Fried Grouper Filling, elegantly placed on a shiny and delicate fennel foam, accompanied by crispy leek and a touch of cinnamon powder (1-2-3-4)

Fresh Pasta Garbugli, tossed with lemon- and juniper-sautéed baby squid, and finished in a luscious Cacio e Pepe cream (1-4-7)

Gragnano IGP Linguine with scampi infused with a hint of vanilla, cooked in their own bisque and finished with a luscious basil butter emulsion (1-2-9)

Carnaroli Gran Riserva Risotto alla Milanese, traditionally cooked with meat broth, creamed with butter and 36-month aged Parmigiano Reggiano DOP, and served with a crispy saffron-infused tuile

Carnaroli Gran Riserva Risotto, prepared in the traditional way with crispy toasted pork cheek (guanciale) and its rendered essence, creamed with our signature Carbo-Cream made from organic egg yolk and Pecorino Romano DOP. Finished with a crunchy guanciale crumble and a generous touch of black pepper

Carnaroli Gran Riserva Risotto, enriched with a San Marzano DOP tomato sauce, topped with Buffalo Burrata from Campania DOP, and finished with a delicate basil powder

Carnaroli Gran Riserva Risotto, enhanced with a red Datterino tomato sauce, topped with a crispy Ragusano cheese and anchovy tuile, and finished with parsley and sweet paprika powder

Swordfish Rolls, filled with breadcrumbs, Ragusano Caciocavallo DOP, and Bronte Pistachio IGP crumble, served on a nest of sautéed turnip greens infused with chili and topped with sun-dried tomato petals (1-4-5-8-12)

Pan-seared Octopus Tentacle, served with Stracciatella di Burrata DOP, a red pepper gazpacho dressing, and a sprinkle of poppy seeds (4-7)

Seared Tuna Tataki in a crust of toasted sunflower seeds, accompanied by homemade wasabi and garlic mayonnaise (4-5)

Double-cooked Breaded Amberjack Fillet, first fried and then finished in the oven for extra crispiness, revealing a melting heart of Buffalo Mozzarella Campana DOP. Served on a velvety raw marinated vine tomato purée, accompanied by Taggiasca olives and natural caperberries (1-4-7-12)

Shredded Bavarian Scottona Beef, marinated in soy sauce and spices, individually seared and wrapped in nori seaweed, meticulously arranged into a mosaic composition. Served on a bed of Teriyaki sauce and finished with a sprinkle of Maldon salt (6)

Bavarian Scottona Beef Fillet, grilled to perfection and served with a rustic mashed potato purée and roasted cherry tomatoes, accompanied by a garlic sauce (5-7)

Veal Chop on the Bone (approx. 350g), coated in a double crispy homemade breading, meticulously fried in clarified butter, following tradition. Served with "Millefoglie" layers of baby potatoes (1,3,5,7)

Eggplant Parmigiana Flan, layered with 36-month aged Parmigiano Reggiano DOP, Buffalo Mozzarella Campana DOP, and fresh basil, served with a velvety Parmigiano cream drizzle (7)

Dolomitica is a 100% Trentino-Alto Adige meat, specifically they are Simmenthal or Simmenthal-Grigia Alpina cross breed cows, which are raised on our Trentino-Alto Adige pastures and then fattened in the stable, animal welfare and a fattening studied to DOC are the things that the breeder gives most importance to in this project, which allows to have meat with a fantastic marbling and fat infiltration, a decidedly "beef" flavor and with our DRY AGED maturation of at least 30 days a unique softness.

One of the most prestigious meats in the world, distinguished by the age of the cattle, which ranges between 5 and 10 years, and their free-range upbringing in Galicia. The name 'Rubia' comes from the blonde color of these cows, as 'Rubie' means blonde in Spanish. This beef boasts a rich, captivating flavor that leaves a lasting impression you won't easily forget.

It is a cut from the front part of the beef loin, its peculiarity is the long bone that makes it resemble the ancient Native American axe. Average weight 1.7/2Kg.

It is a typical cut of Brazilian cuisine, it corresponds to the tip of the silverside, typically triangular in shape, its main characteristic is the layer of fat present, which is often more than 1 cm. Minimum weight: 500g

Chianina is probably the oldest breed in the world, descending directly from the prehistoric uro. Our Chianina meat comes only from specimens that have reached a perfect stage of growth, all raised and therefore certified according to the specifications of the I.G.P. Vitellone Bianco dell’Appennino Centrale. We patiently wait for the animal to reach full physical maturity, placing the quality of the product before cost reduction. Chianina provides a very lean but extremely tasty meat, excellent from a nutritional point of view. A fine grain is combined with unparalleled dietary and healthy characteristics.

Wagyu is a breed of beef originating from Japan whose meat is clearly different from any other bovine breed, it stands out for its extraordinary culinary abilities, it has a particular genetic aptitude to produce intense marbling, infiltration of fat between the muscle fibers, making it one of the most appreciated and selected meats in the world, greatly emphasizing its tenderness, juiciness and exquisite taste. The characteristics of the breed, the care in breeding and the exhaustive quality controls, guarantee an exquisite product with a unique flavor and aroma, making them a tribute to the palate.

Oven-baked baby potatoes with Tropea Red Onion IGP

Vegetable caponata

Fennel, orange, and Taggiasca olive salad

Puntarelle, mango, and walnut salad

Grilled vegetables

simple

Pistachio

Guanciale and its rendered essence

Ossobuco jus

truffle

Cereali, grano, segale, orzo, avena, farro, kamut, inclusi ibridati e derivati.

Sia quelli marini che d'acqua dolce: gamberi, scampi, aragoste, granchi, paguri e simili.

Tutti i prodotti composti con uova, anche in parte minima. Tra le più comuni: maionese, frittata, emulsioni, pasta all'uovo, biscotti e torte anche salate, gelati e creme ecc.

Inclusi i derivati, cioè tutti quei prodotti alimentari che si compongono di pesce, anche se in piccole percentuali.

Snack confezionati, creme e condimenti in cui vi sia anche in piccole dosi.

Latte, tofu, spaghetti, etc.

Yogurt, biscotti e torte, gelato e creme varie. Ogni prodotto in cui viene usato il latte.

Tutti i prodotti che includono: mandorle, nocciole, noci comuni, noci di acagiù, noci pecan e del Brasile e Queensland, pistacchi.

Presente in pezzi ma pure all'interno di preparati per zuppe, salse e concentrati vegetali.

Si può trovare nelle salse e nei condimenti, specie nella mostarda.

Oltre ai semi interi usati per il pane, possiamo trovare tracce in alcuni tipi di farine.

Usati come conservanti, possiamo trovarli in: conserve di prodotti ittici, in cibi sott'aceto, sott'olio e in salamoia, nelle marmellate, nell'aceto, nei funghi secchi e nelle bibite analcoliche e succhi di frutta.

Presente ormai in molti cibi vegan, sotto forma di arrosti, salamini, farine e simili che hanno come base questo legume, ricco di proteine.

Canestrello, cannolicchio, capasanta, cuore, dattero di mare, fasolaro, garagolo, lumachino, cozza, murice, ostrica, patella, tartufo di mare, tellina e vongola etc.

Sono preparati con materia prima congelata o surgelata all'origine.

Il pesce destinato ad essere consumato crudo o praticamente crudo è stato sottoposto a trattamento di bonifica preventiva conforme alle prescrizioni del regolamento CE 853/2004, alle- gato III, sezione VIII, capitolo 3, lettera D, punto 3

Cereals, wheat, rye, barley, oats, spelt, kamut, hybrid varieties, and derivatives.

Sia quelli marini che d'acqua dolce: gamberi, scampi, aragoste, granchi, paguri e simili.

Tutti i prodotti composti con uova, anche in parte minima. Tra le più comuni: maionese, frittate, emulsionanti, pasta all'uovo, biscotti e torte anche salate, gelati e creme ecc.

Inclusi i derivati, cioè tutti quei prodotti alimentari che si compongono di pesce, anche se in piccole percentuali.

Snack confezionati, creme e condimenti in cui vi sia anche in piccole dosi.

Latte, tofu, spaghetti, etc.

Yogurt, biscotti e torte, gelato e creme varie. Ogni prodotto in cui viene usato il latte.

Tutti i prodotti che includono: mandorle, nocciole, noci comuni, noci di acagiù, noci pecan e del Brasile e Queensland, pistacchi.

Presente in pezzi ma pure all'interno di preparati per zuppe, salse e concentrati vegetali.

Si può trovare nelle salse e nei condimenti, specie nella mostarda.

Oltre ai semi interi usati per il pane, possiamo trovare tracce in alcuni tipi di farine.

Usati come conservanti, possiamo trovarli in: conserve di prodotti ittici, in cibi sott'aceto, sott'olio e in salamoia, nelle marmellate, nell'aceto, nei funghi secchi e nelle bibite analcoliche e succhi di frutta.

Presente ormai in molti cibi vegan, sotto forma di arrosti, salamini, farine e simili che hanno come base questo legume, ricco di proteine.

Canestrello, cannolicchio, capasanta, cuore, dattero di mare, fasolaro, garagolo, lumachino, cozza, murice, ostrica, pallette, tartufo di mare, tellina e vongola etc.

Sono preparati con materia prima congelata o surgelata all'origine.

Il pesce destinato ad essere consumato crudo o praticamente crudo è stato sottoposto a trattamento di bonifica preventiva conforme alle prescrizioni del regolamento CE 853/2004, alle- gato III, sezione VIII, capitolo 3, lettera D, punto 3

SPARKLING WINES

CHAMPAGNE

CREMANT DE BOURGOGNE

WHITE WINES

FRENCH WHITE WINES

ROSE WINES

RED WINES

SWEET AND MEDITATION WINES

MAGNUM SIZE (1.5 LT)

Annamaria Clementi Rose' Riserva 2013 Chardonnay

Franciacorta Brut DOCG 'Teatro Alla Scala' (75% Chardonnay, 25% Pinot Nero)

Trento DOC Brut 2019

(Chardonnay provenienti dal Maso Pianizza, il piu antico e prestigioso cru della cantina) (Chardonnay from Maso Pianizza, the oldest and most prestigious cru of the winery)

BARTHENAU VIGNA SANT'URBANO RISERVA 2014 PINOT NERO

CABERNET SAUVIGNON RISERVA 2018

PINOT NERO DOC RISERVA ST. DANIEL 2021

Prosecco DOC Spumante Brut 2023

ROSATO (Corvina)

Reserve Exclusive Brut (Chardonnay + P. Noir + Meunier)

Collection Vintage 2015 (Chardonnay + P. Noir + Meunier)

Belle Epoque Rose' 2013 (Chardonnay + P. Noir + Pinot Meunier)

Cuvee Nicolas Grand Cru Verzenay– Blanc de Noir (P. Noir 67% + 33% Chardonnay)

Brut Vintage (P. Noir + Chardonnay)

Champagne Charlie Extra Brut 2017 (Pinot Noir 48%, Chardonnay 52%)

Brut Grand Cuvee' (Chardonnay 38% + P. Noir 51% + Pinot Meunier 11%)

Rose Solera A’ Reims (Chardonnay + P. Noir + P. Meunier)

Avizoise Grand Cru Avize Extra Brut 2012 (Chardonnay)

Venus Gran Cru Avize Extra Brut 2012 (Chardonnay)

Champagne Brut (Chardonnay + Meunier + P. Noir)

Champagne Brut “Yellow Label” (P. Noir + P. Meunier + Chardonnay)

Champagne Brut “Imperial” (P. Noir + P. Meunier + Chardonnay)

Grande Reserve Brut (50% Chardonnay + 50% Pinot Nero)

"La Vigna di Catullo" Lugana Riserva DOC 2019 Trebbiano

Curtefranca Bianco – Pian della Villa

Cuvee Bois Riserva 2022

Gewurztraminer 2022

Valle Isarco Riesling Kaiton 2022

Gewurztraminer “Vigna Pirschrait” 2008

Montiano 2020

2021

Bruno dei Vespa - Primitivo 2022

Etna Bianco DOC 2022

"Magaria" Sicilia DOC 2021 Chardonnay

Salina Bianco IGP – Malvasia Secca

Santigaini 2012

Riesling Alsace Grand Cru Schlossberg 2019

Corton Charlemagne Grand Cru 2014

Meursault Poruzots 2014 (Chardonnay)

POUILLY-FUME “CORTY ARTISAN” SILEX

Chianti Classico DOCG 2021

Camarcanda – Bolgheri 2018

Camarcanda – Bolgheri 2011

Camarcanda Promis 2019

Brunello di Montalcino Cerretalto 2015

Brunello di Montalcino Cerretalto 2013

Rosso di Montalcino Giovanni Neri 2019

Marianova Bolgheri Superiore

Luce Lux Vitis 2018

Le Pergole Torte 2019

Montevertine 2019 - Toscana Rosso IGT

50&50 Avignonesi 2017

50&50 Avignonesi 2015

50&50 Avignonesi 2013

50&50 Avignonesi 2015

Ornellaia Toscana IGT 2018

Omelette al formaggio, stracciatella di ostuni, patate al forno candite verdure grigliate, pomodorini datterino, misticanza di stagione, pane tostato. Cheese omelette, stracciatella di ostuni, baked potatoes with seasoned grilled vegetables, cherry tomatoes, seasonal mix, toast. CON SPREMUTA D'ARANCIA/SUCCO E FETTA DI TORTA with fresh squeezed orange juice or Juice and piece of cake. CON BEVANDA CALDA A SCELTA (espresso, caffè americano, cappuccino, latte macchiato o selezione di tè) With a cup of coffee of your choice (espresso, American coffee, cappuccino, latte or a selection of tea)

Carpaccio di salmone, uova strapazzate, avocado, Crema di formaggio light, pane integrale tostato. Salmon carpaccio, scrambled eggs, avocado, light cheese creamtoasted, wholemeal Bread. CON SPREMUTA D'ARANCIA/SUCCO E FETTA DI TORTA with fresh squeezed orange juice or Juice and piece of cake. CON BEVANDA CALDA A SCELTA (espresso, caffè americano, cappuccino, latte macchiato o selezione di tè) With a cup of coffee of your choice (espresso, American coffee, cappuccino, latte or a selection of tea)

2 uova all'occhio di bue, asparagi con bacon, crema di formaggio, avocado, insalata valeriana, pane integrale tostato accompagnato da bis di marmellate. 2 fried eggs, asparagus with bacon, cream cheese, avocado, valerian salad, toasted wholemeal bread accompanied by an encore of jams. CON SPREMUTA D'ARANCIA/SUCCO E FETTA DI TORTA with fresh squeezed orange juice or Juice and piece of cake. CON BEVANDA CALDA A SCELTA (espresso, caffè americano, cappuccino, latte macchiato o selezione di tè) With a cup of coffee of your choice (espresso, American coffee, cappuccino, latte or a selection of tea)

Pane alla francese accompagnato con marmellata frutti rossi mirtilli fragole, panna montata, cacao, gremogli misti. French bread accompanied with red fruit jam Blueberries Strawberries, Whipped cream, Cacao, Mixed Apricots. CON SPREMUTA D'ARANCIA O SUCCO E FETTA DI TORTA with fresh squeezed orange juice or Juice and piece of cake. CON BEVANDA CALDA A SCELTA (espresso, caffè americano, cappuccino, latte macchiato o selezione di tè) With a cup of coffee of your choice (espresso, American coffee, cappuccino, latte or a selection of tea)

Pancake alla Nutella granelli di nocciole, fettine di Banana, sciroppo d'acero accompagnati con Burro Light. Nutella pancakes with hazelnut grains, banana slices, maple syrup accompanied with Light Butter. CON SPREMUTA D'ARANCIA O SUCCO E FETTA DI TORTA with fresh squeezed orange juice or Juice and piece of cake. CON BEVANDA CALDA A SCELTA (espresso, caffè americano, cappuccino, latte macchiato o selezione di tè) With a cup of coffee of your choice (espresso, American coffee, cappuccino, latte or a selection of tea)

Buffalo cheese mozzarella 200gr, served on a bed of homemade tomato sauce flavoured with basil and oil

Slivers of octopus with natural julienne celery and semi-dry cherry tomatoes

Veal topside served with a mousse of vitello tonnato tuna sauce, served with natural capers and black olives

Spaghetti alla carbonara

Macaroncini alla norma

Risotto with saffron and veal ossobuco

Lasagna bolognese

Paccheri with seafood

Aubergine parmigiana

Grilled cockerel, served with baked potatoes and rosemary

Swordfish cubes Mediterranean style

Salmon sliced lightly cooked with avocado mousse, its fruit, and salmon roe

Tuna tataki lightly cooked in a pistachio crust, served with caramelized onions and teriyaki sauce

Romaine lettuce, cherry tomatoes, carrots, cucumber, grilled chicken breast, homemade spices croutons and yogurt sauce.

Oriental mixed green salad, fresh cherry tomatoes, carrots, avocado, smoked salmon, Philadelphia cheese and coloured and toasted sesame seeds.

Oriental mixed green salad, carrots, cucumber, fennel, dried tomatoes, Ligurian olives, grilled vegetables, and hot French mustard.

Sesame seed bun, beef hamburger 250gr (approx.), romaine lettuce, tomato, farm fried egg, crispy bacon, cheddar sauce and mayonnaise, served with baked potatoes.

Sesame seed bun, homemade vegetables hamburger, rocket, dried tomatoes, vegan Philadelphia cream and mayonnaise, served with baked potatoes.

Cake of the day

Charcuterie board featuring a selection of highly sought-after and renowned Italian cured meats and cheeses, accompanied by carefully paired flavorful jams to enhance the palate (7,12)

Hand-chopped beef fillet from cattle raised in the Dolomites, delicately placed on a bed of fresh Robiola cheese, adding a touch of acidity to the dish. Accompanied by seasonal vegetables and the classic egg yolk traditionally used in tartare, reimagined in a modern way and served fried for a unique twist. The dish is completed by the noble taste of truffle, bringing all the elements together in a single explosion of flavor (3-5-7)

A reinterpretation of a great classic with a touch of creativity and flair: beef carpaccio, accompanied by fresh chanterelle mushrooms and a delicate raspberry sauce that enhances every bite. Elegance and simplicity captured in a single dish (12)

A completely reimagined geometric composition for the occasion: filo pastry wafers, traditionally layered but with innovative components. Inside, a velvety mousse of Mortadella Bologna IGP, complemented by crunchy flakes of Bronte DOP pistachio, and an airy saffron foam that visually resembles classic pastry cream but disrupts expectations, adding a touch of creativity and making this dish truly one of a kind (1-8)

A great classic of Milanese cuisine, projected into the future. This traditional dish is reimagined with modern premium ingredients, starting with one of the world’s finest meats: Wagyu. Uniquely marbled, tender, and intensely flavorful, it’s a true delight for connoisseurs. To finish, a touch of wasabi infused into a homemade mayonnaise, enhanced with lime zest, making every bite a one-of-a-kind experience. (1-3-7)

A geometric composition crafted with homemade curry-infused bread wafers, featuring two distinct vegetarian fillings designed to satisfy even the most refined palates. One holds a smooth lentil cream, while the other contains a silky cauliflower purée. The dish is complemented by lightly spicy baby spinach and a velvety potato cream, creating a colorful, flavorful, and delicate culinary experience (1,9)

Breaking the mold with a modern reinterpretation of an Italian classic—same ingredients, transformed into a contemporary experience. This dish features ripe vine tomato, reimagined as a refreshing granita, while Buffalo Mozzarella is turned into a light, velvety cream. An unexpected twist comes with the addition of Mazara del Vallo Red Prawns DOP, served naturally, bringing a taste of Italy’s seas into the dish. To finish, a fragrant basil-infused oil ties everything together in a harmonious fusion of tradition and innovation (2-7)

This refined appetizer is inspired by the timeless and unbeatable combination of bread, butter, and anchovies. A rectangular crisp semolina crostone, enriched with a light and airy Cantabrian anchovy butter cream, elegantly placed on a crunchy bed of Taggiasca olive crumble (1-4-12)

A floral composition of Mediterranean Amberjack carpaccio, herb-marinated and elegantly arranged. Served on a bed of homemade tuna and almond mayonnaise, it is accompanied by crispy puffed Venere rice, creating a delightful contrast of textures that enhances every bite (2-3-4-5-8)

A refined cod sashimi, marinated and served with a tomato gazpacho and Taggiasca olive crumble. This dish strikes a perfect balance—soft yet crunchy, thanks to the cream and olive crumble, and both tangy and delicate, with the freshness of tomatoes and the mildness of cod. A bright and colorful culinary experience (4-12)

Refined and Elegant Quenelle of Yellowfin Tuna Tartare, paired with the freshness of ripe vine tomato. Accompanied by a yogurt sauce dressing and finished with a drizzle of fragrant basil oil, enhancing the aroma of this exquisite creation (4-7-9)

Saffron Fresh Pasta Mezze Lune, filled with a traditional Milanese ossobuco filling. Served with a reduction of its cooking jus and accompanied by a velvety saffron mousse, enhancing the richness of the dish (1-3-5-8-9)

Fresh Scialatielli Pasta with Seafood, served with a San Marzano DOP tomato sauce and slow-roasted red Datterino confit tomatoes (1-2-3-14)

Fresh Pasta Rectangles with Fried Grouper Filling, elegantly placed on a shiny and delicate fennel foam, accompanied by crispy leek and a touch of cinnamon powder (1-2-3-4)

Fresh Pasta Garbugli, tossed with lemon- and juniper-sautéed baby squid, and finished in a luscious Cacio e Pepe cream (1-4-7)

Gragnano IGP Linguine with scampi infused with a hint of vanilla, cooked in their own bisque and finished with a luscious basil butter emulsion (1-2-9)

Carnaroli Gran Riserva Risotto alla Milanese, traditionally cooked with meat broth, creamed with butter and 36-month aged Parmigiano Reggiano DOP, and served with a crispy saffron-infused tuile

Carnaroli Gran Riserva Risotto, prepared in the traditional way with crispy toasted pork cheek (guanciale) and its rendered essence, creamed with our signature Carbo-Cream made from organic egg yolk and Pecorino Romano DOP. Finished with a crunchy guanciale crumble and a generous touch of black pepper

Carnaroli Gran Riserva Risotto, enriched with a San Marzano DOP tomato sauce, topped with Buffalo Burrata from Campania DOP, and finished with a delicate basil powder

Carnaroli Gran Riserva Risotto, enhanced with a red Datterino tomato sauce, topped with a crispy Ragusano cheese and anchovy tuile, and finished with parsley and sweet paprika powder

Swordfish Rolls, filled with breadcrumbs, Ragusano Caciocavallo DOP, and Bronte Pistachio IGP crumble, served on a nest of sautéed turnip greens infused with chili and topped with sun-dried tomato petals (1-4-5-8-12)

Pan-seared Octopus Tentacle, served with Stracciatella di Burrata DOP, a red pepper gazpacho dressing, and a sprinkle of poppy seeds (4-7)

Seared Tuna Tataki in a crust of toasted sunflower seeds, accompanied by homemade wasabi and garlic mayonnaise (4-5)

Double-cooked Breaded Amberjack Fillet, first fried and then finished in the oven for extra crispiness, revealing a melting heart of Buffalo Mozzarella Campana DOP. Served on a velvety raw marinated vine tomato purée, accompanied by Taggiasca olives and natural caperberries (1-4-7-12)

Shredded Bavarian Scottona Beef, marinated in soy sauce and spices, individually seared and wrapped in nori seaweed, meticulously arranged into a mosaic composition. Served on a bed of Teriyaki sauce and finished with a sprinkle of Maldon salt (6)

Bavarian Scottona Beef Fillet, grilled to perfection and served with a rustic mashed potato purée and roasted cherry tomatoes, accompanied by a garlic sauce (5-7)

Veal Chop on the Bone (approx. 350g), coated in a double crispy homemade breading, meticulously fried in clarified butter, following tradition. Served with "Millefoglie" layers of baby potatoes (1,3,5,7)

Eggplant Parmigiana Flan, layered with 36-month aged Parmigiano Reggiano DOP, Buffalo Mozzarella Campana DOP, and fresh basil, served with a velvety Parmigiano cream drizzle (7)

Dolomitica is a 100% Trentino-Alto Adige meat, specifically they are Simmenthal or Simmenthal-Grigia Alpina cross breed cows, which are raised on our Trentino-Alto Adige pastures and then fattened in the stable, animal welfare and a fattening studied to DOC are the things that the breeder gives most importance to in this project, which allows to have meat with a fantastic marbling and fat infiltration, a decidedly "beef" flavor and with our DRY AGED maturation of at least 30 days a unique softness.

One of the most prestigious meats in the world, distinguished by the age of the cattle, which ranges between 5 and 10 years, and their free-range upbringing in Galicia. The name 'Rubia' comes from the blonde color of these cows, as 'Rubie' means blonde in Spanish. This beef boasts a rich, captivating flavor that leaves a lasting impression you won't easily forget.

It is a cut from the front part of the beef loin, its peculiarity is the long bone that makes it resemble the ancient Native American axe. Average weight 1.7/2Kg.

It is a typical cut of Brazilian cuisine, it corresponds to the tip of the silverside, typically triangular in shape, its main characteristic is the layer of fat present, which is often more than 1 cm. Minimum weight: 500g

Chianina is probably the oldest breed in the world, descending directly from the prehistoric uro. Our Chianina meat comes only from specimens that have reached a perfect stage of growth, all raised and therefore certified according to the specifications of the I.G.P. Vitellone Bianco dell’Appennino Centrale. We patiently wait for the animal to reach full physical maturity, placing the quality of the product before cost reduction. Chianina provides a very lean but extremely tasty meat, excellent from a nutritional point of view. A fine grain is combined with unparalleled dietary and healthy characteristics.

Wagyu is a breed of beef originating from Japan whose meat is clearly different from any other bovine breed, it stands out for its extraordinary culinary abilities, it has a particular genetic aptitude to produce intense marbling, infiltration of fat between the muscle fibers, making it one of the most appreciated and selected meats in the world, greatly emphasizing its tenderness, juiciness and exquisite taste. The characteristics of the breed, the care in breeding and the exhaustive quality controls, guarantee an exquisite product with a unique flavor and aroma, making them a tribute to the palate.

Oven-baked baby potatoes with Tropea Red Onion IGP

Vegetable caponata

Fennel, orange, and Taggiasca olive salad

Puntarelle, mango, and walnut salad

Grilled vegetables

simple

Pistachio

Guanciale and its rendered essence

Ossobuco jus

truffle

Cereali, grano, segale, orzo, avena, farro, kamut, inclusi ibridati e derivati.

Sia quelli marini che d'acqua dolce: gamberi, scampi, aragoste, granchi, paguri e simili.

Tutti i prodotti composti con uova, anche in parte minima. Tra le più comuni: maionese, frittata, emulsioni, pasta all'uovo, biscotti e torte anche salate, gelati e creme ecc.

Inclusi i derivati, cioè tutti quei prodotti alimentari che si compongono di pesce, anche se in piccole percentuali.

Snack confezionati, creme e condimenti in cui vi sia anche in piccole dosi.

Latte, tofu, spaghetti, etc.

Yogurt, biscotti e torte, gelato e creme varie. Ogni prodotto in cui viene usato il latte.

Tutti i prodotti che includono: mandorle, nocciole, noci comuni, noci di acagiù, noci pecan e del Brasile e Queensland, pistacchi.

Presente in pezzi ma pure all'interno di preparati per zuppe, salse e concentrati vegetali.

Si può trovare nelle salse e nei condimenti, specie nella mostarda.

Oltre ai semi interi usati per il pane, possiamo trovare tracce in alcuni tipi di farine.

Usati come conservanti, possiamo trovarli in: conserve di prodotti ittici, in cibi sott'aceto, sott'olio e in salamoia, nelle marmellate, nell'aceto, nei funghi secchi e nelle bibite analcoliche e succhi di frutta.

Presente ormai in molti cibi vegan, sotto forma di arrosti, salamini, farine e simili che hanno come base questo legume, ricco di proteine.

Canestrello, cannolicchio, capasanta, cuore, dattero di mare, fasolaro, garagolo, lumachino, cozza, murice, ostrica, patella, tartufo di mare, tellina e vongola etc.

Sono preparati con materia prima congelata o surgelata all'origine.

Il pesce destinato ad essere consumato crudo o praticamente crudo è stato sottoposto a trattamento di bonifica preventiva conforme alle prescrizioni del regolamento CE 853/2004, alle- gato III, sezione VIII, capitolo 3, lettera D, punto 3

Cereals, wheat, rye, barley, oats, spelt, kamut, hybrid varieties, and derivatives.

Sia quelli marini che d'acqua dolce: gamberi, scampi, aragoste, granchi, paguri e simili.

Tutti i prodotti composti con uova, anche in parte minima. Tra le più comuni: maionese, frittate, emulsionanti, pasta all'uovo, biscotti e torte anche salate, gelati e creme ecc.

Inclusi i derivati, cioè tutti quei prodotti alimentari che si compongono di pesce, anche se in piccole percentuali.

Snack confezionati, creme e condimenti in cui vi sia anche in piccole dosi.

Latte, tofu, spaghetti, etc.

Yogurt, biscotti e torte, gelato e creme varie. Ogni prodotto in cui viene usato il latte.

Tutti i prodotti che includono: mandorle, nocciole, noci comuni, noci di acagiù, noci pecan e del Brasile e Queensland, pistacchi.

Presente in pezzi ma pure all'interno di preparati per zuppe, salse e concentrati vegetali.

Si può trovare nelle salse e nei condimenti, specie nella mostarda.

Oltre ai semi interi usati per il pane, possiamo trovare tracce in alcuni tipi di farine.

Usati come conservanti, possiamo trovarli in: conserve di prodotti ittici, in cibi sott'aceto, sott'olio e in salamoia, nelle marmellate, nell'aceto, nei funghi secchi e nelle bibite analcoliche e succhi di frutta.

Presente ormai in molti cibi vegan, sotto forma di arrosti, salamini, farine e simili che hanno come base questo legume, ricco di proteine.

Canestrello, cannolicchio, capasanta, cuore, dattero di mare, fasolaro, garagolo, lumachino, cozza, murice, ostrica, pallette, tartufo di mare, tellina e vongola etc.

Sono preparati con materia prima congelata o surgelata all'origine.

Il pesce destinato ad essere consumato crudo o praticamente crudo è stato sottoposto a trattamento di bonifica preventiva conforme alle prescrizioni del regolamento CE 853/2004, alle- gato III, sezione VIII, capitolo 3, lettera D, punto 3

SPARKLING WINES

CHAMPAGNE

CREMANT DE BOURGOGNE

WHITE WINES

FRENCH WHITE WINES

ROSE WINES

RED WINES

SWEET AND MEDITATION WINES

MAGNUM SIZE (1.5 LT)

Annamaria Clementi Rose' Riserva 2013 Chardonnay

Franciacorta Brut DOCG 'Teatro Alla Scala' (75% Chardonnay, 25% Pinot Nero)

Trento DOC Brut 2019

(Chardonnay provenienti dal Maso Pianizza, il piu antico e prestigioso cru della cantina) (Chardonnay from Maso Pianizza, the oldest and most prestigious cru of the winery)

BARTHENAU VIGNA SANT'URBANO RISERVA 2014 PINOT NERO

CABERNET SAUVIGNON RISERVA 2018

PINOT NERO DOC RISERVA ST. DANIEL 2021

Prosecco DOC Spumante Brut 2023

ROSATO (Corvina)

Reserve Exclusive Brut (Chardonnay + P. Noir + Meunier)

Collection Vintage 2015 (Chardonnay + P. Noir + Meunier)

Belle Epoque Rose' 2013 (Chardonnay + P. Noir + Pinot Meunier)

Cuvee Nicolas Grand Cru Verzenay– Blanc de Noir (P. Noir 67% + 33% Chardonnay)

Brut Vintage (P. Noir + Chardonnay)

Champagne Charlie Extra Brut 2017 (Pinot Noir 48%, Chardonnay 52%)

Brut Grand Cuvee' (Chardonnay 38% + P. Noir 51% + Pinot Meunier 11%)

Rose Solera A’ Reims (Chardonnay + P. Noir + P. Meunier)

Avizoise Grand Cru Avize Extra Brut 2012 (Chardonnay)

Venus Gran Cru Avize Extra Brut 2012 (Chardonnay)

Champagne Brut (Chardonnay + Meunier + P. Noir)

Champagne Brut “Yellow Label” (P. Noir + P. Meunier + Chardonnay)

Champagne Brut “Imperial” (P. Noir + P. Meunier + Chardonnay)

Grande Reserve Brut (50% Chardonnay + 50% Pinot Nero)

"La Vigna di Catullo" Lugana Riserva DOC 2019 Trebbiano

Curtefranca Bianco – Pian della Villa

Cuvee Bois Riserva 2022

Gewurztraminer 2022

Valle Isarco Riesling Kaiton 2022

Gewurztraminer “Vigna Pirschrait” 2008

Montiano 2020

2021

Bruno dei Vespa - Primitivo 2022

Etna Bianco DOC 2022

"Magaria" Sicilia DOC 2021 Chardonnay

Salina Bianco IGP – Malvasia Secca

Santigaini 2012

Riesling Alsace Grand Cru Schlossberg 2019

Corton Charlemagne Grand Cru 2014

Meursault Poruzots 2014 (Chardonnay)

POUILLY-FUME “CORTY ARTISAN” SILEX

Chianti Classico DOCG 2021

Camarcanda – Bolgheri 2018

Camarcanda – Bolgheri 2011

Camarcanda Promis 2019

Brunello di Montalcino Cerretalto 2015

Brunello di Montalcino Cerretalto 2013

Rosso di Montalcino Giovanni Neri 2019

Marianova Bolgheri Superiore

Luce Lux Vitis 2018

Le Pergole Torte 2019

Montevertine 2019 - Toscana Rosso IGT

5050 Avignonesi 2017

5050 Avignonesi 2015

5050 Avignonesi 2013

5050 Avignonesi 2015

Ornellaia Toscana IGT 2018

Omelette al formaggio, stracciatella di ostuni, patate al forno candite verdure grigliate, pomodorini datterino, misticanza di stagione, pane tostato. Cheese omelette, stracciatella di ostuni, baked potatoes with seasoned grilled vegetables, cherry tomatoes, seasonal mix, toast. CON SPREMUTA D'ARANCIA/SUCCO E FETTA DI TORTA with fresh squeezed orange juice or Juice and piece of cake. CON BEVANDA CALDA A SCELTA (espresso, caffè americano, cappuccino, latte macchiato o selezione di tè) With a cup of coffee of your choice (espresso, American coffee, cappuccino, latte or a selection of tea)

Carpaccio di salmone, uova strapazzate, avocado, Crema di formaggio light, pane integrale tostato. Salmon carpaccio, scrambled eggs, avocado, light cheese creamtoasted, wholemeal Bread. CON SPREMUTA D'ARANCIA/SUCCO E FETTA DI TORTA with fresh squeezed orange juice or Juice and piece of cake. CON BEVANDA CALDA A SCELTA (espresso, caffè americano, cappuccino, latte macchiato o selezione di tè) With a cup of coffee of your choice (espresso, American coffee, cappuccino, latte or a selection of tea)

2 uova all'occhio di bue, asparagi con bacon, crema di formaggio, avocado, insalata valeriana, pane integrale tostato accompagnato da bis di marmellate. 2 fried eggs, asparagus with bacon, cream cheese, avocado, valerian salad, toasted wholemeal bread accompanied by an encore of jams. CON SPREMUTA D'ARANCIA/SUCCO E FETTA DI TORTA with fresh squeezed orange juice or Juice and piece of cake. CON BEVANDA CALDA A SCELTA (espresso, caffè americano, cappuccino, latte macchiato o selezione di tè) With a cup of coffee of your choice (espresso, American coffee, cappuccino, latte or a selection of tea)

Pane alla francese accompagnato con marmellata frutti rossi mirtilli fragole, panna montata, cacao, gremogli misti. French bread accompanied with red fruit jam Blueberries Strawberries, Whipped cream, Cacao, Mixed Apricots. CON SPREMUTA D'ARANCIA O SUCCO E FETTA DI TORTA with fresh squeezed orange juice or Juice and piece of cake. CON BEVANDA CALDA A SCELTA (espresso, caffè americano, cappuccino, latte macchiato o selezione di tè) With a cup of coffee of your choice (espresso, American coffee, cappuccino, latte or a selection of tea)

Pancake alla Nutella granelli di nocciole, fettine di Banana, sciroppo d'acero accompagnati con Burro Light. Nutella pancakes with hazelnut grains, banana slices, maple syrup accompanied with Light Butter. CON SPREMUTA D'ARANCIA O SUCCO E FETTA DI TORTA with fresh squeezed orange juice or Juice and piece of cake. CON BEVANDA CALDA A SCELTA (espresso, caffè americano, cappuccino, latte macchiato o selezione di tè) With a cup of coffee of your choice (espresso, American coffee, cappuccino, latte or a selection of tea)

Buffalo cheese mozzarella 200gr, served on a bed of homemade tomato sauce flavoured with basil and oil

Slivers of octopus with natural julienne celery and semi-dry cherry tomatoes

Veal topside served with a mousse of vitello tonnato tuna sauce, served with natural capers and black olives

Spaghetti alla carbonara

Macaroncini alla norma

Risotto with saffron and veal ossobuco

Lasagna bolognese

Paccheri with seafood

Aubergine parmigiana

Grilled cockerel, served with baked potatoes and rosemary

Swordfish cubes Mediterranean style

Salmon sliced lightly cooked with avocado mousse, its fruit, and salmon roe

Tuna tataki lightly cooked in a pistachio crust, served with caramelized onions and teriyaki sauce

Romaine lettuce, cherry tomatoes, carrots, cucumber, grilled chicken breast, homemade spices croutons and yogurt sauce.

Oriental mixed green salad, fresh cherry tomatoes, carrots, avocado, smoked salmon, Philadelphia cheese and coloured and toasted sesame seeds.

Oriental mixed green salad, carrots, cucumber, fennel, dried tomatoes, Ligurian olives, grilled vegetables, and hot French mustard.

Sesame seed bun, beef hamburger 250gr (approx.), romaine lettuce, tomato, farm fried egg, crispy bacon, cheddar sauce and mayonnaise, served with baked potatoes.

Sesame seed bun, homemade vegetables hamburger, rocket, dried tomatoes, vegan Philadelphia cream and mayonnaise, served with baked potatoes.

Cake of the day

Charcuterie board featuring a selection of highly sought-after and renowned Italian cured meats and cheeses, accompanied by carefully paired flavorful jams to enhance the palate (7,12)

Hand-chopped beef fillet from cattle raised in the Dolomites, delicately placed on a bed of fresh Robiola cheese, adding a touch of acidity to the dish. Accompanied by seasonal vegetables and the classic egg yolk traditionally used in tartare, reimagined in a modern way and served fried for a unique twist. The dish is completed by the noble taste of truffle, bringing all the elements together in a single explosion of flavor (3-5-7)

A reinterpretation of a great classic with a touch of creativity and flair: beef carpaccio, accompanied by fresh chanterelle mushrooms and a delicate raspberry sauce that enhances every bite. Elegance and simplicity captured in a single dish (12)

A completely reimagined geometric composition for the occasion: filo pastry wafers, traditionally layered but with innovative components. Inside, a velvety mousse of Mortadella Bologna IGP, complemented by crunchy flakes of Bronte DOP pistachio, and an airy saffron foam that visually resembles classic pastry cream but disrupts expectations, adding a touch of creativity and making this dish truly one of a kind (1-8)

A great classic of Milanese cuisine, projected into the future. This traditional dish is reimagined with modern premium ingredients, starting with one of the world’s finest meats: Wagyu. Uniquely marbled, tender, and intensely flavorful, it’s a true delight for connoisseurs. To finish, a touch of wasabi infused into a homemade mayonnaise, enhanced with lime zest, making every bite a one-of-a-kind experience. (1-3-7)

A geometric composition crafted with homemade curry-infused bread wafers, featuring two distinct vegetarian fillings designed to satisfy even the most refined palates. One holds a smooth lentil cream, while the other contains a silky cauliflower purée. The dish is complemented by lightly spicy baby spinach and a velvety potato cream, creating a colorful, flavorful, and delicate culinary experience (1,9)

Breaking the mold with a modern reinterpretation of an Italian classic—same ingredients, transformed into a contemporary experience. This dish features ripe vine tomato, reimagined as a refreshing granita, while Buffalo Mozzarella is turned into a light, velvety cream. An unexpected twist comes with the addition of Mazara del Vallo Red Prawns DOP, served naturally, bringing a taste of Italy’s seas into the dish. To finish, a fragrant basil-infused oil ties everything together in a harmonious fusion of tradition and innovation (2-7)

This refined appetizer is inspired by the timeless and unbeatable combination of bread, butter, and anchovies. A rectangular crisp semolina crostone, enriched with a light and airy Cantabrian anchovy butter cream, elegantly placed on a crunchy bed of Taggiasca olive crumble (1-4-12)

A floral composition of Mediterranean Amberjack carpaccio, herb-marinated and elegantly arranged. Served on a bed of homemade tuna and almond mayonnaise, it is accompanied by crispy puffed Venere rice, creating a delightful contrast of textures that enhances every bite (2-3-4-5-8)

A refined cod sashimi, marinated and served with a tomato gazpacho and Taggiasca olive crumble. This dish strikes a perfect balance—soft yet crunchy, thanks to the cream and olive crumble, and both tangy and delicate, with the freshness of tomatoes and the mildness of cod. A bright and colorful culinary experience (4-12)

Refined and Elegant Quenelle of Yellowfin Tuna Tartare, paired with the freshness of ripe vine tomato. Accompanied by a yogurt sauce dressing and finished with a drizzle of fragrant basil oil, enhancing the aroma of this exquisite creation (4-7-9)

Saffron Fresh Pasta Mezze Lune, filled with a traditional Milanese ossobuco filling. Served with a reduction of its cooking jus and accompanied by a velvety saffron mousse, enhancing the richness of the dish (1-3-5-8-9)

Fresh Scialatielli Pasta with Seafood, served with a San Marzano DOP tomato sauce and slow-roasted red Datterino confit tomatoes (1-2-3-14)

Fresh Pasta Rectangles with Fried Grouper Filling, elegantly placed on a shiny and delicate fennel foam, accompanied by crispy leek and a touch of cinnamon powder (1-2-3-4)

Fresh Pasta Garbugli, tossed with lemon- and juniper-sautéed baby squid, and finished in a luscious Cacio e Pepe cream (1-4-7)

Gragnano IGP Linguine with scampi infused with a hint of vanilla, cooked in their own bisque and finished with a luscious basil butter emulsion (1-2-9)

Carnaroli Gran Riserva Risotto alla Milanese, traditionally cooked with meat broth, creamed with butter and 36-month aged Parmigiano Reggiano DOP, and served with a crispy saffron-infused tuile

Carnaroli Gran Riserva Risotto, prepared in the traditional way with crispy toasted pork cheek (guanciale) and its rendered essence, creamed with our signature Carbo-Cream made from organic egg yolk and Pecorino Romano DOP. Finished with a crunchy guanciale crumble and a generous touch of black pepper

Carnaroli Gran Riserva Risotto, enriched with a San Marzano DOP tomato sauce, topped with Buffalo Burrata from Campania DOP, and finished with a delicate basil powder

Carnaroli Gran Riserva Risotto, enhanced with a red Datterino tomato sauce, topped with a crispy Ragusano cheese and anchovy tuile, and finished with parsley and sweet paprika powder

Swordfish Rolls, filled with breadcrumbs, Ragusano Caciocavallo DOP, and Bronte Pistachio IGP crumble, served on a nest of sautéed turnip greens infused with chili and topped with sun-dried tomato petals (1-4-5-8-12)

Pan-seared Octopus Tentacle, served with Stracciatella di Burrata DOP, a red pepper gazpacho dressing, and a sprinkle of poppy seeds (4-7)

Seared Tuna Tataki in a crust of toasted sunflower seeds, accompanied by homemade wasabi and garlic mayonnaise (4-5)

Double-cooked Breaded Amberjack Fillet, first fried and then finished in the oven for extra crispiness, revealing a melting heart of Buffalo Mozzarella Campana DOP. Served on a velvety raw marinated vine tomato purée, accompanied by Taggiasca olives and natural caperberries (1-4-7-12)

Shredded Bavarian Scottona Beef, marinated in soy sauce and spices, individually seared and wrapped in nori seaweed, meticulously arranged into a mosaic composition. Served on a bed of Teriyaki sauce and finished with a sprinkle of Maldon salt (6)

Bavarian Scottona Beef Fillet, grilled to perfection and served with a rustic mashed potato purée and roasted cherry tomatoes, accompanied by a garlic sauce (5-7)

Veal Chop on the Bone (approx. 350g), coated in a double crispy homemade breading, meticulously fried in clarified butter, following tradition. Served with "Millefoglie" layers of baby potatoes (1,3,5,7)

Eggplant Parmigiana Flan, layered with 36-month aged Parmigiano Reggiano DOP, Buffalo Mozzarella Campana DOP, and fresh basil, served with a velvety Parmigiano cream drizzle (7)

Dolomitica is a 100% Trentino-Alto Adige meat, specifically they are Simmenthal or Simmenthal-Grigia Alpina cross breed cows, which are raised on our Trentino-Alto Adige pastures and then fattened in the stable, animal welfare and a fattening studied to DOC are the things that the breeder gives most importance to in this project, which allows to have meat with a fantastic marbling and fat infiltration, a decidedly "beef" flavor and with our DRY AGED maturation of at least 30 days a unique softness.

One of the most prestigious meats in the world, distinguished by the age of the cattle, which ranges between 5 and 10 years, and their free-range upbringing in Galicia. The name 'Rubia' comes from the blonde color of these cows, as 'Rubie' means blonde in Spanish. This beef boasts a rich, captivating flavor that leaves a lasting impression you won't easily forget.

It is a cut from the front part of the beef loin, its peculiarity is the long bone that makes it resemble the ancient Native American axe. Average weight 1.7/2Kg.

It is a typical cut of Brazilian cuisine, it corresponds to the tip of the silverside, typically triangular in shape, its main characteristic is the layer of fat present, which is often more than 1 cm. Minimum weight: 500g

Chianina is probably the oldest breed in the world, descending directly from the prehistoric uro. Our Chianina meat comes only from specimens that have reached a perfect stage of growth, all raised and therefore certified according to the specifications of the I.G.P. Vitellone Bianco dell’Appennino Centrale. We patiently wait for the animal to reach full physical maturity, placing the quality of the product before cost reduction. Chianina provides a very lean but extremely tasty meat, excellent from a nutritional point of view. A fine grain is combined with unparalleled dietary and healthy characteristics.

Wagyu is a breed of beef originating from Japan whose meat is clearly different from any other bovine breed, it stands out for its extraordinary culinary abilities, it has a particular genetic aptitude to produce intense marbling, infiltration of fat between the muscle fibers, making it one of the most appreciated and selected meats in the world, greatly emphasizing its tenderness, juiciness and exquisite taste. The characteristics of the breed, the care in breeding and the exhaustive quality controls, guarantee an exquisite product with a unique flavor and aroma, making them a tribute to the palate.

Oven-baked baby potatoes with Tropea Red Onion IGP

Vegetable caponata

Fennel, orange, and Taggiasca olive salad

Puntarelle, mango, and walnut salad

Grilled vegetables

simple

Pistachio

Guanciale and its rendered essence

Ossobuco jus

truffle

Cereali, grano, segale, orzo, avena, farro, kamut, inclusi ibridati e derivati.

Sia quelli marini che d'acqua dolce: gamberi, scampi, aragoste, granchi, paguri e simili.

Tutti i prodotti composti con uova, anche in parte minima. Tra le più comuni: maionese, frittata, emulsioni, pasta all'uovo, biscotti e torte anche salate, gelati e creme ecc.

Inclusi i derivati, cioè tutti quei prodotti alimentari che si compongono di pesce, anche se in piccole percentuali.

Snack confezionati, creme e condimenti in cui vi sia anche in piccole dosi.

Latte, tofu, spaghetti, etc.

Yogurt, biscotti e torte, gelato e creme varie. Ogni prodotto in cui viene usato il latte.

Tutti i prodotti che includono: mandorle, nocciole, noci comuni, noci di acagiù, noci pecan e del Brasile e Queensland, pistacchi.

Presente in pezzi ma pure all'interno di preparati per zuppe, salse e concentrati vegetali.

Si può trovare nelle salse e nei condimenti, specie nella mostarda.

Oltre ai semi interi usati per il pane, possiamo trovare tracce in alcuni tipi di farine.

Usati come conservanti, possiamo trovarli in: conserve di prodotti ittici, in cibi sott'aceto, sott'olio e in salamoia, nelle marmellate, nell'aceto, nei funghi secchi e nelle bibite analcoliche e succhi di frutta.

Presente ormai in molti cibi vegan, sotto forma di arrosti, salamini, farine e simili che hanno come base questo legume, ricco di proteine.

Canestrello, cannolicchio, capasanta, cuore, dattero di mare, fasolaro, garagolo, lumachino, cozza, murice, ostrica, patella, tartufo di mare, tellina e vongola etc.

Sono preparati con materia prima congelata o surgelata all'origine.

Il pesce destinato ad essere consumato crudo o praticamente crudo è stato sottoposto a trattamento di bonifica preventiva conforme alle prescrizioni del regolamento CE 853/2004, alle- gato III, sezione VIII, capitolo 3, lettera D, punto 3

Cereals, wheat, rye, barley, oats, spelt, kamut, hybrid varieties, and derivatives.

Sia quelli marini che d'acqua dolce: gamberi, scampi, aragoste, granchi, paguri e simili.

Tutti i prodotti composti con uova, anche in parte minima. Tra le più comuni: maionese, frittate, emulsionanti, pasta all'uovo, biscotti e torte anche salate, gelati e creme ecc.

Inclusi i derivati, cioè tutti quei prodotti alimentari che si compongono di pesce, anche se in piccole percentuali.

Snack confezionati, creme e condimenti in cui vi sia anche in piccole dosi.

Latte, tofu, spaghetti, etc.

Yogurt, biscotti e torte, gelato e creme varie. Ogni prodotto in cui viene usato il latte.

Tutti i prodotti che includono: mandorle, nocciole, noci comuni, noci di acagiù, noci pecan e del Brasile e Queensland, pistacchi.

Presente in pezzi ma pure all'interno di preparati per zuppe, salse e concentrati vegetali.

Si può trovare nelle salse e nei condimenti, specie nella mostarda.

Oltre ai semi interi usati per il pane, possiamo trovare tracce in alcuni tipi di farine.

Usati come conservanti, possiamo trovarli in: conserve di prodotti ittici, in cibi sott'aceto, sott'olio e in salamoia, nelle marmellate, nell'aceto, nei funghi secchi e nelle bibite analcoliche e succhi di frutta.

Presente ormai in molti cibi vegan, sotto forma di arrosti, salamini, farine e simili che hanno come base questo legume, ricco di proteine.

Canestrello, cannolicchio, capasanta, cuore, dattero di mare, fasolaro, garagolo, lumachino, cozza, murice, ostrica, pallette, tartufo di mare, tellina e vongola etc.

Sono preparati con materia prima congelata o surgelata all'origine.

Il pesce destinato ad essere consumato crudo o praticamente crudo è stato sottoposto a trattamento di bonifica preventiva conforme alle prescrizioni del regolamento CE 853/2004, alle- gato III, sezione VIII, capitolo 3, lettera D, punto 3

SPARKLING WINES

CHAMPAGNE

CREMANT DE BOURGOGNE

WHITE WINES

FRENCH WHITE WINES

ROSE WINES

RED WINES

SWEET AND MEDITATION WINES

MAGNUM SIZE (1.5 LT)

Annamaria Clementi Rose' Riserva 2013 Chardonnay

Franciacorta Brut DOCG 'Teatro Alla Scala' (75% Chardonnay, 25% Pinot Nero)

Trento DOC Brut 2019

(Chardonnay provenienti dal Maso Pianizza, il piu antico e prestigioso cru della cantina) (Chardonnay from Maso Pianizza, the oldest and most prestigious cru of the winery)

BARTHENAU VIGNA SANT'URBANO RISERVA 2014 PINOT NERO

CABERNET SAUVIGNON RISERVA 2018

PINOT NERO DOC RISERVA ST. DANIEL 2021

Prosecco DOC Spumante Brut 2023

ROSATO (Corvina)

Reserve Exclusive Brut (Chardonnay + P. Noir + Meunier)

Collection Vintage 2015 (Chardonnay + P. Noir + Meunier)

Belle Epoque Rose' 2013 (Chardonnay + P. Noir + Pinot Meunier)

Cuvee Nicolas Grand Cru Verzenay– Blanc de Noir (P. Noir 67% + 33% Chardonnay)

Brut Vintage (P. Noir + Chardonnay)

Champagne Charlie Extra Brut 2017 (Pinot Noir 48%, Chardonnay 52%)

Brut Grand Cuvee' (Chardonnay 38% + P. Noir 51% + Pinot Meunier 11%)

Rose Solera A’ Reims (Chardonnay + P. Noir + P. Meunier)

Avizoise Grand Cru Avize Extra Brut 2012 (Chardonnay)

Venus Gran Cru Avize Extra Brut 2012 (Chardonnay)

Champagne Brut (Chardonnay + Meunier + P. Noir)

Champagne Brut “Yellow Label” (P. Noir + P. Meunier + Chardonnay)

Champagne Brut “Imperial” (P. Noir + P. Meunier + Chardonnay)

Grande Reserve Brut (50% Chardonnay + 50% Pinot Nero)

"La Vigna di Catullo" Lugana Riserva DOC 2019 Trebbiano

Curtefranca Bianco – Pian della Villa

Cuvee Bois Riserva 2022

Gewurztraminer 2022

Valle Isarco Riesling Kaiton 2022

Gewurztraminer “Vigna Pirschrait” 2008

Montiano 2020

2021

Bruno dei Vespa - Primitivo 2022

Etna Bianco DOC 2022

"Magaria" Sicilia DOC 2021 Chardonnay

Salina Bianco IGP – Malvasia Secca

Santigaini 2012

Riesling Alsace Grand Cru Schlossberg 2019

Corton Charlemagne Grand Cru 2014

Meursault Poruzots 2014 (Chardonnay)

POUILLY-FUME “CORTY ARTISAN” SILEX

Chianti Classico DOCG 2021

Camarcanda – Bolgheri 2018

Camarcanda – Bolgheri 2011

Camarcanda Promis 2019

Brunello di Montalcino Cerretalto 2015

Brunello di Montalcino Cerretalto 2013

Rosso di Montalcino Giovanni Neri 2019

Marianova Bolgheri Superiore

Luce Lux Vitis 2018

Le Pergole Torte 2019

Montevertine 2019 - Toscana Rosso IGT

50&50 Avignonesi 2017

50&50 Avignonesi 2015

50&50 Avignonesi 2013

50&50 Avignonesi 2015

Ornellaia Toscana IGT 2018