Main courses
Besides the cuts sold by weight from the display case, the house mains: smoked Charra ribeye with Trapani coarse salt, Pezzata Rossa tagliata, heart of fillet with black truffle and the Orecchia di Dambo, made for two.
A menu that changes
The kitchen follows the seasons and the market. What is gathered here is a preview, not the menu of the day: some dishes may be missing, and others that do not appear here are waiting in the dining room.