🍷 Don’t hesitate to ask the staff for wine pairing suggestions!
The first tasting menu we created has been with us since opening day, a journey through meats of various origins, from beef to goose, from pork to wild game, to then close with our cheese selection.
- Marinated meats: cold cuts marinated in aromatic liquids for long periods
- Aged and smoked salumi: meats from indigenous heavy breeds
- Cooked salumi: oven-baked, steamed or grilled preparations
- Cheese selection: a crescendo of intensity: fresh, semi-aged, aged and blue (7) (7)
A journey that celebrates the flavors of the moment, inspired by the freshness and richness of the season.
- Marinated beef carpaccio with black truffle
- Cecina de León bruschetta with three-milk robiola cheese and sautéed mushrooms (2 pieces) (1,7)
- Lombard-style tartare: Fassona beef, taleggio, pumpkin and amaretto (90g) (1,7)
- Trio of cheese from our selection (7)
A journey designed to satisfy unconscious desires without limits, featuring some of the most unique meats we’ve found, finishing with our cheese selection.
- Iberian board: Patanegra paleta and lard, Cecina de León and Cantabrian anchovy (4)
- Black pork board: capocollo, pancetta tesa, sopressa, salami and 'nduja
- Bruschetta with salami paste (2 pieces) (1,7,8)
- Cheese trio: a crescendo of intensity (7)
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