grill

• Special Grill
• 

  Ribeye Black Angus Irlanda

  • 25,00€

  Served with grilled corn on the cob, onion cream, spring onions, aubergines, courgettes and grilled pepper

   
• 

  Flavored and Marinated Cockerel

  • 19,50€
• 

  Seedorf

  • 15,00€

  Selected pork sausage cooked at low temperature and seared on the grill on a cream of peas and caramelized onions

   

   
• 

  HeartR4RE

  • 18,00€

  Bread from our oven with: Piedmontese scottona hamburger, oxheart tomato, Campania buffalo mozzarella, basil pesto, oxeye egg, cabbage, onion cream and Jack sauce.

• 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 60 Days

  • For 100 grams 8,00€

  Minimum weight 800gr

• 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€
• 

  Fiorentina Rare

  • for 100 grams 5,00€
• 

  T-Bone Rare

  • for 100 grams 5,00€

• La Costata

  Minimum weight 600g

• 

  Rib of Luxury

  • for 100 grams 8,00€
• 

  Rib of Black Ox

  • for 100 grams 6,50€
• 

  Rib Rare

  • for 100 grams 5,00€

• Sliced meat

  Size from 200g to 250g

• 

  Top Legs of WagyuLem

  • 24,00€

  Served with Baked Potatoes
• 

  Tagliata Cube Roll of Piemontese Scottona

  • 20,00€

  Served with Baked Potatoes
• 

  Sax

  • 22,00€

  Neapolitan Saltimbocca cooked in a wood oven, stuffed with Tagliata di Scottona Piemontese, rocket and parmesan flakes.