Main Courses

with onion and parsley

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

cooked sous-vide at low temperature.

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

lamb cooked in a stew with garlic, oil, vinegar, rosemary and a pinch of chilli

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.

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

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.

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, the fresh fish undergoes a rapid freezing cycle at negative temperatures according to current regulations.

baby spinach, little lettuce, lamb's lettuce, sprouts, Treviso radicchio, sesame, beetroot, almond crumble, melon, Teriyaki sauce, EVO oil Flaminio.

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