Second courses

Bone in veal cutlet Petroniana-style, browned in a pan and flavored with capon broth, Parma ham and Parmigiano Reggiano

€ 28,00


Roasted guinea hen, free range and fed with grains and cereals, with its cooking juices and bitter-sweet plums

€ 22,00


Braised baby pigeon with differentiated cooking, pink breast, crispy legs and wings braised, in cooking juice and red berries (preparation time: 20 minutes)

€ 28,00


Lacquered with its drippings juices lamb shoulder, with salted eggnog and green asparagus

€ 28,00


Memory and tradition meet in this humble but noble dish: a piece of "Frisona" breed tripe, cooked in milk and crunchy "Mora Romagnola" bacon

€ 20,00


"Bianca Modenese" dairy veal Carpaccio, in anchovies and Pantelleria capers vinaigrette, with a slice of hard-boiled egg and Brisighella extra virgin olive oil

€ 24,00

Menu updated on March, 1st 2024.

* We kindly ask any customer with food allergies or intollerances to notify our serving staff

Our preparations may contain ingredients not expressly indicated in the description of the dish.

For more information on the composition, ask our serving staff.

** In the event that a product can not be found fresh, we advise customers that some products may be frozen or come from freezing through a blast chiller.

These companies are under the auspices of the Slow Food organization which protects small, high quality producers, who use traditional methods of production.

This Restaurant is also a member of the project “Italian Chefs' Alliance and Slow Food”