Menu
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ANTIPASTI

  • Cantabrian anchovies with our matching croutons

    15.00
    (allergens: 1-4-7)

  • Cooked ham made by us with our Russian salad

    13.00
    (allergens: 3)

  • Eggplant parmigiana with grilled ricotta

    13.00
    (allergens: 7)

  • Gratin escargot

    12.00
    (allergens: 1-7)

  • Mixed stuffed crostini from Macine

    13.00
    (allergens: 1-7-9)

  • Porcini mushroom pie on cheese fondue (15 minutes)

    13.00
    (allergens: 1-7-9)

  • Langhirano raw ham aged 24 months, fresh burrata

    14.00
    (allergens: 7)

PRIMI PIATTI

  • Porcini cream with rosemary croutons

    12.00
    (allergens: 1-9)

  • Homemade gnocchi with duck ragout

    13.00
    (allergens: 1-3-7-9)

  • Fresh ravioli made by us filled with buffalo mozzarella on fresh tomato basil cream

    14.00
    (allergens: 1-3-7)

  • Morlacco cheese & Prosecco Risotto with speck powder (15 minuts)

    13.00
    (allergens: 7-9)

  • Crepes with nettles and dried tomatoes

    12.00
    (allergens: 1-3-7-9)

  • Homemade tagliatelle with porcini mushrooms and black truffle

    15.00
    (allergens: 1-3-7-9)

  • Fresh tagliolini with prawns and courgettes

    14.00
    (allergens: 1-2-3-9)

SECONDI PIATTI

  • Le Macine beef tartare

    23,00
    (allergens: 1-10)

  • Baked rabbit leg stuffed with porcini mushrooms

    20,00
    (allergens: 1-7)

  • Our veal with tuna sauce with potatoes and green beans

    19.00
    (allergens: 1-7-9)

  • Grilled beef tagliata with mesclun veggies

    19,00

  • Baked guinea fowl breast in morchelle (mushroom) sauce

    22.00
    (allergens: 1-9)

  • Pork fillet in mustard and honey sauce

    20,00
    (allergens: 1-9-10)

  • All second courses are accompanied by side dishes

DRILLED MEAT

  • Florentine steak

    7,00 / hg

  • Rib steak

    5,00 / hg

  • Lamb chops

    22.00

  • All second courses are accompanied by side dishes

DOLCI

  • Pistachio bavarois in hazelnut sauce

    6,00
    (allergens: 1-3-7-8)

  • Lemon semifreddo in berry sauce

    6.00
    (allergens: 3-7)

  • Strawberry shortcrust pastry with Chantilly cream

    6,00
    (allergens: 1-3-7-8)

  • Tiramisù in a glass

    6,00
    (allergens: 1-3-7)

  • Vanilla Creme Brulée

    6,00
    (allergens: 3-7)

  • Warm chocolate fondant with ice cream (15 min)

    6,00
    (allergens: 1-3-7-8)

  • Fruit sorbetto

    5,00

  • Coperto

    3,00

WINES BY THE GLASS

  • Classic Method Brut

    7,00

  • Prosecco Brut

    5,00

  • Sauvignon

    5,00

  • Verdiso

    4,00

  • Red wine Rosso del Camul

    6,00

  • Tuscan red wine

    6,00

  • Pinot Nero Veneto

    6,00

  • Red Wine Rosso Piceno

    6,00

Food alllergens

In accordance with the legislation applicable, relative to consumer information regarding food allergens, it should be noted that within our public establishment are processed and storaged the following food products with allergen that might be present in food given or in form of ingredients directly used or as a source of contamination:

  • Cereals containing GLUTEN (maybe present wheat, rye, barley, oat, spelt, kamutor their hybridised strains) and derived products.
  • Crustaceans and products based on crustaceans
  • EGGS and derived products
  • FISH and derived products
  • PEANUTS and derived products
  • SOY and derived products
  • MILK and derived products, including lactose
  • TREE NUTS, i.e. almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, Queensland nuts and products thereof, except: nuts used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages
  • CELERY and products thereof
  • MUSTARD and products thereof.
  • SESAMESEEDS and products thereof.
  • SULPHUR DIOXIDE AND SULPHITES at concentrations of more than 10mg/kgor10mg/litre expressed as SO2.
  • LUPINI and products based on lupins
  • MOLLUSCS and products based on molluscs.

IN CASE OF FOOD ALLERGIES OR INTOLERANCES TO AT LEAST ONE OF THE MENTIONED ALLERGENS, INQUIRE SPECIFIC INFORMATIONS REGARDING PREPARATION DIRECTLY TO THE RESTAURANT STAFF