Main Courses

grilled lamb ribs

slow-cooked sous-vide at low temperature with our homemade tuna sauce made with anchovies, capers, Dijon mustard, and cucunci (caper flowers)

bone-in sirloin with high marbling (orig. Germany)

with onion and parsley

with tomato, chilli, pepper, Roman mint and Roman pecorino Deroma

brisket of veal cooked for 24 hours at low temperature. Finished with tomato, onion, and olives.

(free-range raised without the use of antibiotics) slow-cooked with garlic, oil, white wine, vinegar, herbs and olives.

Beef fillet (orig. Poland) cooked at low temperature and grilled. Covered with lard from pigs raised in a semi-wild state in the Viterbo area selection sweet

Fillet cooked at low temperature with demi-glace and mixed mushrooms (honey mushrooms, oyster mushrooms, moss mushroom, Shiitake, porcini)

porcini mushrooms C.B.T., garlic, oil and parsley.
Product subjected to negative temperature reduction.

premium soaked from the Faroe Islands, Octopus mayonnaise and citronette.

fresh yellowfin tuna caught from the Pacific Ocean
**To maintain the organoleptic characteristics and eliminate possible contamination from harmful organisms, fresh fish undergoes a rapid freezing process at negative temperatures according to current regulations.

grilled
**To maintain the organoleptic characteristics and eliminate possible contamination from harmful organisms, fresh fish undergoes a rapid freezing cycle at negative temperatures in accordance with current regulations.

Fresh Swordfish from the Atlantic
**To maintain the organoleptic characteristics and eliminate possible contamination from harmful organisms, fresh fish undergoes a rapid freezing process at negative temperatures in accordance with current regulations.

grilled
**To maintain the organoleptic characteristics and eliminate possible contamination from harmful organisms, fresh fish undergoes a rapid freezing cycle at negative temperatures according to current regulations.

grilled
**To maintain the organoleptic characteristics and eliminate possible contamination from harmful organisms, the fresh fish undergoes a rapid freezing cycle at negative temperatures according to current regulations.

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