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 |
| Carpaccio of steer salted meet with mesticanza salad and black truffle slivers | 14 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 |
| Ravioli with potatoes, Monte Veronese cheese and crisp speck | 9 euros |
| Tortellini Knot of Love with butter and sage | 9,50 euros |
| Little Side Dish | 4 euros |
| Big Side Dish | 8 euros |
| Grilled Lake whitefish* | 12 euros |
| Grilled salmon trout* | 12 euros |
| Grilled steak tuna* | 14 euros |
| Cut of Angus (flank steak) | 20 euros |
| Filet steer | 20 euros |
| Beef Florentine steak for 2 people (about 1100 gr.) | 50 euros |
| Rib-eye steak steer (about 500 gr.) | 20 euros |
| Secreto Iberico (for two people) Spanish pork meat. It eats acorns and it lives in the wild state | 18 euros per person |
| Lamb rips* | 15 euros |
| Chicken | 12 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 | 6 euros |
| Black cream cake with chocolate mousse and pear tasted like Recioto | 6 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 | 6 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 |