Menu
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MENU TARTUFO

  • Fried eggs with white truffle

    22,00
    (allergens: 3-7)

  • Tagliolini with white truffle

    28,00
    (allergens: 1-3-7)

  • Macine tartare with white truffle

    37,00
    (allergens: 1)

ANTIPASTI

  • Pumpkin flan with porcini mushroom cream and crispy bacon

    13.00
    (allergens: 1-7)

  • Langhirano raw ham aged for 24 months with marinated Treviso radicchio

    14.00

  • Cantabrian anchovies with our matching croutons

    15.00
    (allergens: 1-4-7)

  • Gratin escargot

    12.00
    (allergens: 1-7)

  • Crispy Treviso radicchio roll on bean sauce

    13.00
    (allergens: 1-7)

  • Quail eggs on truffle cream and crispy bacon

    14.00
    (allergens: 1-3-7)

  • Porcini mushroom pie on cheese fondue (15 minutes)

    13.00
    (allergens: 1-7-9)

PRIMI PIATTI

  • Risotto al radicchio di Treviso e salsiccia (15 minuti)

    14.00
    (allergens: 7-9)

  • Pasta and beans

    12.00
    (allergens: 1-3-7)

  • Homemade Potato Gnocchi with Gorgonzola and Pears

    13.00
    (allergens: 1-3-7)

  • Fresh ravioli made by us filled with pumpkin seasoned with smoked ricotta

    13.00
    (allergens: 1-3-7)

  • Porcini mushroom crepes

    14.00
    (allergens: 1-3-7)

  • Homemade noodles with duck ragout

    14.00
    (allergens: 1-3-7-9)

  • Homemade tagliolini with cauliflower, prawns and bottarga

    15.00
    (allergens: 1-2-3-7-9)

SECONDI PIATTI

  • Le Macine beef tartare

    23,00
    (allergens: 1-10)

  • Guinea fowl breast in plum and almond sauce

    22.00
    (allergens: 1-8-9-10)

  • Beef cheek braised in red wine with polenta

    22.00
    (allergens: 1)

  • Cotechino, mashed potatoes, and horseradish with purple cabbage in a sweet and honey sauce

    22.00
    (allergens: 7)

  • Grilled beef tagliata with mesclun veggies

    20.00

  • Pork fillet with black truffle sauce

    20.00
    (allergens: 1-9)

  • All second courses are accompanied by side dishes

DRILLED MEAT

  • Florentine steak

    7,00 / hg

  • Rib steak

    6,00 / 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)

  • Licorice semifreddo with coffee sauce

    6,00
    (allergens: 3-7)

  • 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

  • The Macine strudel

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

  • Coperto

    3,00

VINI AL CALICE

  • Classic Method Brut

    7,00

  • Prosecco Brut

    5,00

  • White wines

    5,00

  • Red wines

    6,00

  • Sweet wines

    7,00

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