Starters

Venision tartare, thyme mayonnaise, black garlic and savoury biscuit (3,7,12) (gluten free)
Pastrami, tuna and nduja sauce, dill dressing and focaccia bread (1,3,4,7,9,10,12)
Red lentils nuggets, vegan lime mayonnaise and sweet and sour tomato sauce (vegan) (6,9,12) (gluten free)

First courses

Home made tagliatelle with jagged hare (1,3,7,9,12)
Potato gnocchi, turnip tops and garlic, oil and chilli pepper sauce (vegan) (6,9) (gluten free)
Scarpinòcc de Parr: home made ravioli with parmesan, parsley and garlic with drawn butter and sage (1,3,7,11) (vegetarian)

Main courses

Spiedoncello:beef, salami paste and bacon skewer, pear sauce, sage dressing, crispy pasta and amaretto biscuit (1,3,7,8,9,12)
Maghmour: stewed chickpeas, eggplants and tomato, potatoes focaccia (vegan) (1,6,9)
Braised beef cheek with polenta aside (9,12) (gluten free)

Desserts à la carte