Cured Meats
Colonnata lardo with chestnut honey and crostini
Traditional Felino salami
Galloni Parma prosciutto
Hand-sliced Tuscan prosciutto
Wild boar mortadella with black truffle
Wild boar ham
Hand-sliced San Daniele prosciutto
Zibello D.O.P. culatello with fried dough bread
Selection of Iberian cold cuts (Pata Negra, Paleta and Chorizo)
Pata Negra prosciutto
Starters
Fillet sashimi (Bavarian heifer beef) with marinated mustard
Mini Piedmont Fassona beef tartare with toasted hazelnuts and caramelised Tropea onion
Grilled octopus with chickpea mousse
Spanish anchovies from the Cantabrian Sea
Veal meatballs with cacio e pepe
Cecina de León with rocket and Grana cheese
First Courses
Homemade pappardelle with wild boar ragù
L’Uccellina raviolacci
Pici with white ragù and wild asparagus
Gragnano paccheri with buffalo mozzarella
Tagliolini with sea bass and courgettes
Thick spaghetti with clams and bottarga
Seasonal risotto
The Charcoal Grill
Buttero burger with fried vegetables
Black Angus entraña (U.S.A.) with sautéed potatoes
Lamb chops with grilled vegetables
Beef rib steak
Beef fillet
Iberian pluma with sautéed asparagus
MINIMUM FOR 2 PEOPLE
Chateaubriand with grilled vegetables and shoestring fries
Bavarian heifer Florentine steak with shoestring fries
Dry-aged Bavarian heifer rib steak with toscanelli beans cooked in a flask
Sakura Yoza Florentine steak with shoestring fries
Main Courses
Sliced beef fillet with caramelised Tropea onion, rocket and Grana shavings
Milanese veal cutlet with shoestring fries
Veal ossobuco with Milanese risotto
Grilled sea bass fillet with vegetables
Mixed grilled vegetables with smoked provola cheese
Our Tartares
Beef tartare with Grana shavings and pear
Beef tartare with stracciatella and basil cream
Piedmont Fassona tartare with quail eggs and black truffle
Beef tartare with sun-dried cherry tomatoes and Cantabrian anchovies
Sockeye red salmon tartare with guacamole sauce
Our Sliced Beef Steaks
With rosemary and black pepper
With wild rocket and Grana shavings
With aged ricotta and cherry tomatoes
With balsamic vinegar, pear and pine nuts
Our Salads
Buffalo Caprese (Tomato, buffalo mozzarella, basil and oregano)
Mediterranean (Rocket, tuna, hard-boiled eggs and mozzarella bites)
Chicken Salad (Lettuce, white celery, Emmental, olive oil and lemon)
Raw Fillet Salad (Datterino tomatoes, wild rocket and Grana shavings)
Cheeses
Selection of cheeses
Campania buffalo mozzarella
Side Dishes
Spinach with garlic, olive oil and chilli
Seasonal steamed vegetables
Seasonal mixed salad
Shoestring fries
Warm mixed grilled vegetables
Warm toscanelli beans cooked in a flask
Desserts
Homemade, according to the chef’s inspiration
