Between the strength of beef, the delicacy of capon, and the tenderness of goose salami paste, a perfect balance of flavor and character is born.
Marinated in Pinot Noir from Oltrepò Pavese.

Grilled fresh porcini mushrooms on creamy sage polenta, topped with a thin slice of raw lard.
Without lard, it’s also vegetarian! Simple, genuine, and scented with the forest.

Massive bone-in veal chop, weighing approximately 500g.
Our signature breadcrumb and clarified butter coating ensures an exceptional crust.
Served with your choice of side dish.

Lamb rack in a crust of hazelnuts, bay leaf, and honey, served with crispy potato millefeuille.
A memory of Sunday roast.