• 23,00

    Pink veal loin with porto and mushrrom caps

  • 25,00

    Veal cheek with rosemary cooked 12 hours and served with carrots potatoes in oil

  • 24,00

    Filett of beef with reduction in raboso red wine and artichoke bottoms « in tecia »

  • 23,00

    Tuna on pistachio crust with cream of pumpkin

  • 21,00

    Grilled octopus, « friggitelli »peppers and mashed potatos

  • 20,00

    Slice of bar, spinach and sweet and sour endive