MENU
Butcher’s Crudi
BATTUTA DI GARRONESE VENETA
Garronese Veneta tartare, shallot, capers, anchovies, mustard, egg, meat jus, balsamic vinegar, lemon jam
14 Euro
CARPACCIO DI GARRONESE VENETA
Garronese Veneta carpaccio, cassava, guacamole foam, tomato powder, vegetable ash
14 Euro
WAGYU
Wagyu nigiri, avocado, nori, jalapeño sauce, sweet potato crisp
28 Euro
Butcher’s Appetizers
UOVO
Squid ink marinated egg, comtè and chicken broth fondue, truffle, brioche
11 Euro
FEGATO
Burnt onion puree, polenta chips, onion biscuit, onion water reduction
10 Euro
OUR AGED
MEATS
The cuts of our meats start from a minimum of 1 kg
GARRONESE VENETA
GRAIN FED – ITALY
Rib Cut
65 Euros per Kg
T-Bone Cut
70 Euros per Kg
ARAKIN SELECTION
GRASS FED – EUROPA
Rib Cut
76 Euros per Kg
T-Bone Cut
81 Euros per Kg
FRATELLI VARVARA
GRAIN FED – ITALIA
Rib Cut
80 Euros sper Kg
T-Bone Cut
85 Euros per Kg
BUTCHER'S PREMIUM
SELECTION
HIDA WAGYU
JAPAN
A Japanese beef known for its marbling, due to a high amount of amino acids and unsaturated fats.
It’s a particularly sweet, juicy, and tender meat, thanks to the animals’ corn, rice and hop plants-based feed. Hida Wagyu was repeatedly the winner of the Wagyu Olympic Games.
STARTERS
Hida Wagyu A5, lemon potato croquette, passion fruit demi-glace
SECOND COURSES
Hida Wagyu A5, seasonal vegetables, passion fruit demi-glace
TASTING MENU
Il menù is for the whole table and consists of:
SIMPLE BATTUTA
Beef Butcher selection matured 40 days, salt, oil, pepper, mustard
MEATBALLS
Meatballs made from our matured meats, amatriciana sauce, basil, sweet and sour onion
HEART
Capricho selection heart marinated in charcoal, roasted celeriac puree, marinating base
RISOTTO
Risotto Acquarello, chorizo, honey, stracciatella, oregano
CHEEK
Venetian Garronese cheek braised in red wine, mashed with wild garlic, demi-glace
FONDENTE
Dark chocolate brownie, tonka bean ice cream, strawberries
59 Euros
MEAT MENU
Il menù is for the whole table (minimum of two persons) and consists of:
SIMPLE BATTUTA
Beef Butcher selection matured 40 days, salt, oil, pepper, mustard
MEATBALLS
Meatballs made from our matured meats, amatriciana sauce, basil, sweet and sour onion
RIB CUT OF GARRONESE VENETA
Capricho selection heart marinated in charcoal, roasted celeriac puree, marinating base
FONDENTE
Dark chocolate brownie, tonka bean ice cream, strawberries
50 Euros
RAW STARTERS
CARPACCIO TONNATO
Butcher selection carpaccio aged 40 days, tuna sauce, Pantelleria capers, beef jus
16 Euros
BUTCHER’S BATTUTA
Butcher selection beaten 40 days matured, grilled semolina bread, stracciatella, citron, n’duja dressing
16 Euros
TARTARE
Beef Butcher selection matured 40 days, shallots, capers, mustard, Worcester sauce, tabasco, anchovies, parsley
15 Euros
SIMPLE BATTUTA/CARPACCIO
Beef Butcher selection matured 40 days, salt, oil, pepper
14 Euros
SALAMI
CECINA DE BUEY EXTRA
Spanish cured meat made from the upper part of the bull’s round from El Capricho’s meat selection aged for at least 2 years
19 Euros
STARTERS
BILL TONGUE
Capricho selection ox tongue, potato and bruscandoli rosti, bruscandoli pickled, Monte Veronese
15 Euros
SNOUT SALAD
Mixed salad, ox snout Capricho selection, sweet and sour onion, confit cherry tomatoes, lemon and chive mayonnaise, Grana Padano cheese flakes, bread croutons
14 Euros
PAJATA
Pan brioche, pajata (the small intestine of the suckling calf) Roman style, cabbage, braised onion, pecorino cheese, mint
14 Euros
SWEETBREAD
Beer-glazed barbecued sweetbread, lollo salad, asparagus, bruscandoli, fava beans, wild garlic mayonnaise
15 Euros
MEATBALLS
Meatballs made from our matured meats, amatriciana sauce, basil, sweet and sour onion
15 Euros
FIRST COURSES
TAGLIATELLE AL RAGU
Homemade egg tagliatelle, ragout made from our matured meat
14 Euros
PAPPARDELLE AL RAGÙ DI CINGHIALE
Homemade egg parpadelle, wild boar ragout
15 Euros
SPAGHETTI
Benedetto Cavalieri spaghetto cacio e pepe, burnt lemon, Butcher selection battuta frollata 40 days seasoned salt, oil and lemon
16 Euros
SECOND COURSES
DONKEY
Borgato selection donkey tataki, braised leek cream, herbs, pecorino cheese, toasted sunflower seeds
25 Euros
RIBS
Melted pork rib, coleslaw (cabbage, apple, red turnip, celery, tarragon)
19 Euros
FILLET
Fillet steak made from our matured meats, pea and mint cream, spinach, demi-glace
29 Euros
PORK ROLL
Pork rind roulade (pig’s foot) with ribs and shiitake mushrooms, braised Jerusalem artichoke puree, seasonal herbs, red turnip demi-glace
19 Euros
LIVER
Piadina with saba-glazed liver skewer, salad, braised shallots, pickled vegetables
17 Euros
VEGETABLES
AND SIDE DISHES
MASHED POTATOES
6 Euros
GRILLED ESCAROLE, CHOPPED RAISINS, PEANUTS, SPRING ONION, CAPERS AND CHILLI PEPPERS
6 Euros
CABRETTE POTATOES WITH THE SKIN ON BUTTER, HERB-FLAVORED SALT AND SMOKED PAPRIKA MAYONNAISE
6 Euros
SEASONAL GREENS SAUTEED WITH GARLIC OIL
6 Euros
DESSERTS
BABA’
Baba’, elderberry custard, raspberries
8 Euros
CRUMBLE
Cocoa crumble, white chocolate and peanut ice cream, mou, lemon curd
8 Euros
FONDENTE
Dark chocolate brownie, tonka bean ice cream, strawberries
8 Euros