Platters of cold cuts

CLASSIC CURED MEATS BOARD
Parma ham DOP cured for 22 months, Speck della Val d'Ultimo cured for 9 months, Soppressa della Lessinia (typical salami with garlic), cinta senese Mortadella, cinta senese Lard. Everything is combined with pickled vegetables.

SAN MATTIA CURED MEATS
SAN MATTIA

Culatello dello Zibello DOP cured for 12 months, Cinta senese Capocollo (air-cured pork meat), slow baked at low temperatures Pancetta Toscana (bacon), Speck Wine marinated in Recioto wine cured in 12 months, Finocchiona IGP (salami with fennel seeds). Everything is combined with picked vegetables.

CHEESE BOARD
Organic Taleggio cheese DOP, organic Monte Veronese dʼallevo DOP, Cimbro Classico Stravecchio, Gorgonzola Malghese DOP. Everything is combined with selected homemade organic mustard.

CHEESE BOARD
OF GOAT

Baiz goatʼs cheese, Kitz caciotta goatʼs cheese, Bolke robiola goatʼs cheese, Canabe Blu marbled goatʼs cheese. Everything is combined with selected homemade organic mustard.

CHEESE SELECTION
Organic Ricotta, buffalo Mozzarella, Corato Burrata from Apulia. Everything is combined with pickled vegetables.

Cured meats combined with pickled vegetables

Slow baked at low temperature Pancetta Toscana (bacon)

Finocchiona IGP (salami with fennel seeds) 

Lessinia Soppressa salami 

Cinta senese Lard

Cinta senese Mortadella 

Speck Wine cured in Recioto for 12 months

Val dʼUltimo speck cured for 12 months

Cinta senese Capocollo (air-cured pork meat)

Parma ham DOP cured for 22 months

Wild boar salami

La Culotta di Walter cured for 24 month

Culatello di Zibello DOP cured for 12 months

Vinappeso Giulietta cured for 18 months and marinated in Recioto and Amarone wine

Cheese combined with selected homemade mustard

Organic Taleggio cheese DOP

Organic Monte Veronese dʼallevo DOP

Cimbro stravecchio

Gorgonzola malghese DOP

Grana Padano aged for 24 months

Primo sale Goat's cheese

Baiz's goat cheese

Kitz goat tender Caciotta

 Bolke goat robiola 

Marbled goat Canabe Blu

 

Selected cheese

Buffalo Mozzarella Campana with cherry tomatoes, basil and Salento olives

Burrata from Apulia combined with homemade pickled vegetables

Organic Ricotta with homemade citrus fruit infused mustard

Fish temptations

Marinated Rainbow Trout, raw zucchini julienne, mixed salad

Marinated Rainbow Trout Tartare refined with honey and garden salad

Cantabrico Sea anchovies served with roasted bread and organic Lessinia butter

Sardines in a sweet and sour sauce with onion, buckwheat and corn organic polenta

Smoked Artic Char, Valerian, borage

Smoked Eel, cucumber carpaccio, tomato peel powder, savory

Starters

Garronese beef tartare, beafsteak tomatoes, basil, Nocellara chopped olives, Monte Veronese waffles

Baked scallops, chard drops, boletus mushrooms, chickpea chips, cervil

Raw fresh vegetables, hummus, soy mayonnaise, citronette

Seasonal grilled vegetables with goat cheese flavored garden herbs

Mussels à la marinière with San Marzano tomato sauce and homemade croutons

Main courses

Homemade Ricotta cheese gnocchi, organic Lessinia butter and truffle

Organic Carnaroli rice (Azienda Agricola Restello), chicory, finferly mushrooms, curd goat's Taleggio (min 2 p.)

Senatore Cappelli durum wheat homemade Tortelli, stuffed with Parma ham on organic Monte Veronese dʼAllevo DOP fondue

Whole couscous of timilia flavored with herbs and spices, tumeric, tahin sauce and crispy caponata from the vegetable garden

Fettuccine fatte in casa di grano duro Senatore Cappelli, ragù di anatra, caviale di melanzane, finocchietto selvatico

Homemade Maltagliati of buckwheat and rice flour, basil, pesto, french bean and mountain potatoes

Grilled meats

Organic grilled Lessinia Florentine steak

Young Iberian Tomahawk

Shoulder of Garronese Veneta

Iberian beef Picanha steak

Tomahawk of italian pig with herbs from the vegetable garden

Mixed grill (sausages, spare ribs, bacon, Garronese Veneta beef steak, cinta senese arrosticini, Iberian asado ribs, corn organic polenta (min 2 p.)

Organic beef rib from Lessinia mountains

Iberian beef rib (400 gr.)

Free range chicken thigh from organic farming

Piuma cut Italian pork steak (300 gr.) 

Sliced beef sirloin, mixed garden salad, flakes of Monte Veronese

 

Out of grill

Available only during the winter season!

The fish

Roasted octopus tentacles with its sauce, desirèE potatoes, crunchy celery, Bella di Cerignola olives

Tataki tuna in a white sesame seed crust, melon cream, zucchini julienne and tarragon

Catch of the day

Side dish

Panned baked potatoes

Deepers 

Mixed garden salad 

Seasonal steamed vegetables 

Seasonal grilled vegetables

Salads

SANTORINI

Salad, tomatoes, red onions, capers, olives, basil and Greek Feta cheese

POLLASTRA

Salad, raw spinach, valeriana salad, chicken breast, olives, soy mayonnaise, carrots, corn

PAPAVERO

Salad, baby spinach, cucumber, carrots, sprout of soy, white sesame seeds, poppy seeds and soy maionnaise

PRIMO SALE

Salad, rocket, tomatoes, Primo Sale goatʼs cheese, chicory, almond dust

PANNOCHIA

Salad, rocket, tomatoes, cherry Mozzarella bites, Salento olives, tuna, capers, corn

GIRASOLE

Salad, radishes, cherry tomatoes, chickpeas, zucchini julienne, soy sprout, flax seeds, sunflower seeds and nut dust

Homemade desserts

Sbrisolona: dry almond cake served with a glass of Recioto della Valpolicella red wine

Todayʼs special (ask the staff!)

Fresh seasonal fruit salad

Puff pastry, Chantilly cream, dark chocolate flakes

Crème Brulée with cardamom

Panna cotta: dessert made by simmering together cream, milk, sugar and gelatine aromatised with vanilla served with berries

Chocolate pie with a creamy centre served with Williams pear jam

Chocolate salami: chocolate and broken biscuits cake

Cheescake (organic Robiola cheese) served with raspberries jam

Gianduia Tiramisù: dessert made with Savoiardi biscuits dipped in espresso and layered with Mascarpone cheese with a dash of wild hazelnut liquor

Sorbet