A rich menu of typical Verona and home cooking
Covers: 3 euros.
Second dishes are served with seasonable vegetables.
In absence of fresh products, some might be frozen or temperature reduced.
In case of intolerances or allergies please advise a staff member and consult the allergens register.
Savoury pie, with baked aubergine, buffalo mozzarella, tomato and red pepper sauce | 9 euros |
Carpaccio (thinly sliced raw meat) of fume tuna, with capers, and whole toast | 9 euros |
Octopus with steamed potatoes, Taggiasche olives and basil | 9 euros |
Parma raw ham and P.D.O. buffalo mozzarella with sweet and sour vegetables | 9 euros |
Sweet headcheese and peasent's bacon | 9 euros |
Game cutting board with deer, boar and goose salami, crouton and blueberry jam | 12 euros |
Custoza Broccoletto with egg and sweet headcheese (only in season) Slow Food Presidium | 12 euros |
'Bigoli' hand made pasta with sardines, pine nuts, raisin and bread flavoured like fennel | 9 euros |
'Bigoli' hand made pasta with duck sauce (typical course) | 9 euros |
Tagliatelle with white rabbit sauce, flavoured of rosemary | 8 euros |
Tagliatelle with black truffle (scorzone) | 9,50 euros |
Tagliatelle with wild-boar ragout | 9,50 euros |
Potatoes Gnocchi with tomatoes and basil | 9 euros |
Porcino mushroom ravioli* | 9 euros |
Ravioli with potatoes, Monte Veronese cheese and crisp speck | 9 euros |
Tortellini Knot of Love with butter and sage | 9,50 euros |
Grilled Lake whitefish* | 12 euros |
Grilled salmon trout* | 12 euros |
Grilled steak tuna* | 14 euros |
Cut of Angus (flank steak) | 18 euros |
Grilled filet steer | 18 euros |
Beef Florentine steak for 2 people (about 1100 gr.) | 50,00 euros |
Grilled rib-eye steak steer (about 500 gr.) | 18 euros |
Grilled Secreto Iberico (for two people) Spanish pork meat. It eats acorns and it lives in the wild state | 18 euros per person |
Carpaccio of steer salted meet with mesticanza salad and black truffle slivers | 14 euros |
Grilled lamb rips* | 15 euros |
Grilled chicken | 10 euros |
Fresh Monte Veronese with apple mustard | 10 euros |
Caprese salad of P.D.O. buffalo mozzarella | 10 euros |
Seasonal vegetables tartars (row ones and the pan-seared into cubes) | 8 euros |
Tuna* tartar with ginger and couscous | 14 euros |
Steer tartar with red onion, cucumber, mustard and egg yolk | 14 euros |
Cream cake with Chantilly cream and butter waffles | 5 euros |
Black cream cake with chocolate mousse and pear tasted like Recioto | 5 euros |
Rose Cake with vanilla cream (typical dessert with slow leavening) | 5 euros |
Apple savoury pie with worm vanilla cream (grandmother's recipe) | 5 euros |
Coffee tiramisu...in a glass | 5 euros |
Lemon chilled dessert* made with ice-cream flouvered as licorice | 5 euros |
Chilled dessert* made with icecream with amaretto and chocolate sauce | 5 euros |
Limoncello sorbet | 3 euros |
Chef's daily proposal | 5 euros |