Seconds Courses

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

with onion and parsley

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

veal brisket cooked for 24 hours at low temperature. Sautéed 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.

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

CBT porcini mushrooms, garlic, oil and parsley. Product subjected to negative temperature blast chilling.

premium soaked Faroe Islands fish, octopus mayonnaise and citronette.

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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