Main Courses

Lamb stewed with garlic, oil, vinegar, rosemary, and a pinch of chili pepper

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

with garlic, chili, 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.

Grilled lamb chops

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

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

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

premium soaked Faroe Islands fish, octopus mayonnaise and citronette.

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