Seconds Courses

Roman recipe with tomato, garlic, chili, mint.
**Product prepared and blast chilled and stored at temperature according to regulation 852/2004 and 853/2004.

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

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

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

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.

Grilled lamb chops

(raised outdoors without the use of antibiotics) cooked in a stew with garlic, oil, white wine, vinegar, herbs and olives.

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

with onion and parsley

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

premium soaked Faroe Islands fish, octopus mayonnaise and citronette.

fresh yellowfin tuna caught in the Pacific Ocean **To maintain the organoleptic characteristics unchanged and eliminate possible infections from harmful organisms, the fresh fish is subjected to a rapid freezing cycle at negative temperatures in accordance with current legislation.

grilled
*To maintain the organoleptic characteristics unchanged and eliminate possible infections from harmful organisms, fresh fish is subjected to a rapid freezing cycle at negative temperatures in accordance with current legislation.

Fresh Swordfish Atlantic area **To maintain the organoleptic characteristics unchanged and eliminate possible infections from harmful organisms, the fresh fish is subjected to a rapid freezing cycle at negative temperatures in accordance with current legislation.

grilled **To maintain the organoleptic characteristics unchanged and eliminate possible infections from harmful organisms, fresh fish is subjected to a rapid freezing cycle at negative temperatures in accordance with current legislation.

grilled *To maintain the organoleptic characteristics unchanged and eliminate possible infections from harmful organisms, fresh fish is subjected to a rapid freezing cycle at negative temperatures in accordance with current legislation.

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