Nucleus of rump from Bianca Modenese, drops of Traditional Balsamic Vinegar Carpaccio of 45-day aged old cow sirloin “aged like a ham” Chopped Mora Romagnola sausage with pepper sauce, salt and pepper Tartare of Bianca Modenese hanger steak with minced garlic and parsley

knife-chopped veal tartare, seasoned and quickly seared on the Ofyr grill, with Tranquillo® pork jowl and sautéed seasonal mushrooms

charcoal-grilled cured tongue with its tuna mayo and seasonal pickles

fried polenta, calzagatti, lardo di Colonnata, friggione, and whipped stracchino with Cervia sea salt

with pea cream, Parmigiano Reggiano fondue, and crispy peas

with balsamic reduction, parsley sauce, and pistachios

Foie gras terrine with butter-toasted brioche and candied Campanine pears

30-month Parma ham “S. Ilario”, “La Santo” mortadella (Villani selection), free-range Mora Romagnola salami from “Cà Lumaco”,6-month aged coppa “Bettella”, “Bonini” ciccioli, served with our giardiniera and Tiffany’s fried gnocco (Modena)

shellfish and daily catch, with their dressing
– based on market availabilit –

With EVO oil, and Maldon salt

Stuffed with freshly roasted Mora Romagnola sausage and mascarpone

with Taleggio cheese, grilled asparagus and Balsamic Vinegar

in local capon broth

stirred directly at the table in the wheel of Parmigiano Reggiano 30 months

Homemade in 30-month Parmigiano Reggiano cream and black truffle

of aged Bianca Modenese beef

with dry aged meat ragù, smoked peas and flame-finished

with ricotta from “il casello” dairy, butter and fresh Parmigiano Reggiano

with yellow datterino tomato and wild garlic pesto

Monograno Felicetti paccheri finished on the grill, tossed with cacio, pepper, mussels and lemon

Pastificio Massi 2.5 spaghettoni flame- sautéed with clams, bottarga and fire-roasted confit tomatoes

Hand-rolled tagliolini with Mazara del Vallo red prawn bisque, its tartare, pink pepper and fresh lemon

citrus-lacquered, with pork jowl, its jus, “Contadina” sauce and Balsamic Confit Apricots

with Romesco sauce and its jus

Black pork tomahawk with S. Ilario cured ham, Parmigiano Reggiano and black truffle

green sauce, nocino reduction and Cremonese mostarda

with brioche, foie gras escalope, duck jus and summer truffle

Whole heart of tenderloin with maître d’hôtel butter, grilled seasonal vegetables, roasted potatoes, tartar sauce and béarnaise

Visit our Dry Ager for the best cuts from our research and selection, to pair with our side dishes

“Omaggio a Davide Scabin”

Mediterranean bluefin tuna breaded with grissini, served with charred herbs and wasabi mayonnaise

grilled Mediterranean octopus breaded with panko, barbecue sauce, potato foam with sweet paprika

Ask our Maitre for today’s available fish, served with our side dishes

with EVO oil

of potatoes from Montese

assortment of fresh seasonal vegetables cooked over an open flame

homemade

with Béarnaise sauce

with apple cider vinegar

plain

with Hollandaise sauce

of different ages, over 24, over 40, over 70 months with Balsamic Vinegar of Modena

organic tomato sauce az. agr. Paolo Petrilli,

stracciatella of buffalo mozzarella cheese,

anchovies of the Cantabrian Codesa Gold series,

capers powder from Pantelleria,

cherry tomatoes confit and Brisighella EVO oil

lime focaccia with Mediterranean bluefin tuna, stracciatella of buffalo mozzarella cheese, confit cherry tomatoes, rocket pesto

mozzarella cheese with organic milk, smoked cooked bacon “La Giovanna” by Capitelli, sauted mushrooms

“fior di latte” mozzarella cheese, pumpkin flowers, anchovies Cantabrico Codesa Gold series

smoked provola, browned sausages of Massimo Zivieri, cream of friarielli and toasted pine nuts

organic tomato sauce az. agr. Paolo Petrilli, stracciatella of buffalo mozzarella cheese, raw shoulder of Palasone and Brisighella EVO oi

organic tomato sauce az. agr. Paolo Petrilli, stracciatella of buffalo mozzarella cheese, raw shoulder of Palasone and Brisighella EVO oil

Rice cake

“Barozzi” style cake

Erbazzone cake

Tagliatelle cake

Apple pie

Zuppa inglese

Tiramisù

freshly fried and filled at the table

Custard ice cream with Paolo Parisi eggs

Fiordilatte

(served with pralines, zabaglione or hot chocolate)