Parma ham 24 months PDO, Valpolicella wine warm braised radicchio and chestnuts honey on a Grana cheese fondue
18

Culatello ham aged in Amarone wine with dried grapes and Amarone jus
22

Knife-cut Garronese beef tartare, shallot sauce, creamed Grana Padano cheese, black Lessinia truffle and toasted hazelnuts
26

Salted cod served with grilled polenta
20

Fennel and citrus salad, steamed prawn tails, dill marinated salmon and cuttlefish
28

Seared octopus, mashed pumpkin, goat cheese, tasty almonds and octopus crackers
24

Il Casaro: Cheeses selection from Verona alpine huts served with mustard, Amarone jam and honey
18

Il Norcino: selection of cold cuts from the Lessinia region
18

All of our pasta is House-made by our chefs

Homemade potato dumplings in a cheese fondue with black truffle from Lessinia region
18

“Pacchero” short pasta on a red farmhouse sauce, artichokes, dark pumpkin and toasted sliced almonds
18

Homemade filled pasta stuffed with green broccoli, vanilla red prawns cooked in low temperature and its bisque
22

Chestnut flour tagliatelle pasta, marinated and stewed hare, candied citron and cocoa Grue waffle
18

Risotti (minimum for two people)

Risotto with Amarone wine sauce
16

Risotto with spinach chlorophyll, river char and lemon confit
18

Our Soup

Purple potatoes cream, egg yolk gel, Stracchino cheese and turmeric flavored croutons

Meat

Grilled beef tenderloin from Veneto served in Amarone wine sauce with potato mousseline
26

Braised beef with Ripasso wine sauce with Polenta from Storo
21

Deer cooked in low temperature, blueberry balsamic vinegar, braised pumpkin and its chips
28

Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables (minimun for 2 people – min. 600 g)
euro 11 /100g

Grilled T-Bone Steak and sautéed seasonal vegetables (1,100 kg – minimun for 2 people)
euro 8 /100g

Fish

Fried scallops on a bed of stewed black cabbage and toasted almonds
28

Mullet millefeuille with seasonal vegetables and creamy orange
27

The catch of the day and seasonal vegetables
from 27 to 32

All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis

Foret noir
Chocolate sponge cake with dark and white chocolate mousse, black cherries, white chocolate chantilly cream, gianduia curls and pistachio cremino
10

Mon amour
polenta, apple jam with mulled wine, hazelnuts with caviar of Ciaculli late mandarin
10

Maccarville
Macaron with maron glacé and chantilly cream
10

Millefeuille with zabaione light cream and chocolate sauce
9

Our own Tiramisù
9

Crunchy almond tuille basket served with ice cream and wild berries marinated with maraschino liquor
9

Dark chocolate flan with a white chocolate soft heart and served with a toffee sauce
9

Sliced pineapple with sage ice cream and candied citron
9