Main Courses

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

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

with garlic, chilli, parsley

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

grilled lamb ribs

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

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

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.

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