grill

• 

  Flavored and marinated Cockerel

  • 19,50€

• Le Frollate (maturation)

  The maturation in DRY AGE is the process which the fat is broken down in the meat, making it more tender and tasty. This process can have different maturation times ranging from a minimum of 15 days to a maximum of 120 days and it depends on the size  and  the fat of the meat

• 

  Rib of Black Ox 90 Days

  • For 100 grams 8,20€

  Minimum weight 800gr
• 

  Rib of Black Ox 105 Days

  • For 100 grams 9,00€
• 

  Rib of Black Ox 140 Days

  • For 100 grams 9,90€
• 

  Rib of Luxory 90 Days

  • For 100 grams 9,50€

• The New Frontier of Taste
• 

  Log Prometheus Smoked and aged 40 days

  • for 100 grams 9,00€

  Selected cut of meat, coming from 2 weeks of maturation, is smoked with beech smoke extract, wrapped in a soft stockinette and left to rest for a minimum of further 21 days in the dry aged cell

  Minimum weight 800g

• La Fiorentina

  Minimum weight 1Kg

• 

  Fiorentina of Luxury

  • for 100 grams 8,00€
• 

  Fiorentina of Black Ox

  • for 100 grams 6,50€

• La Costata

  Minimum weight 600g

• 

  Rib of Luxury

  • for 100 grams 8,00€
• 

  Rib of Black Ox

  • for 100 grams 6,50€

• Sliced meat

  Size from 200g to 250g

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  Top Legs of WagyuLem

  • 24,00€
• 

  Sliced meat of Black Angus

  • 20,00€
• 

  Picanha di Angus

  • 25,00€

  Served with grilled panicle, onion cream, onions, eggplant, zucchini,and grilled Piquillo pepper

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