Antipasti, homemade first courses, ostrich meat and chocolate cake with fresh mascarpone.

Various kinds of cold meats and salami: prosciutto Luppi 30 months, prosciutto, rigatino di cinta senese, culatello. Pastas: tagliatelle with meat sauce, gramigna with sausages, tortellini with broth. Main courses: roast rabbit with potatoes, veal cutlet in petroniana style, mixed boiled meat. Sweets: trifle, cream caramel, tart with mostarda (Italian sweet fruit pickles).

The menu includes all that have made Bolognese cuisine well known and appreciated all over the world.

First course: tagliatelle, tortelloni, tortellini, lasagne, passatelli;

Second course: meat as guinea fowl, duck, rabbit, knuckle of porke, liver with onions are cooked in the full respect of the bolognese tradition;

Dessert: homemade desserts;

All that is accompained by selected italian and regional wines.

The chef recommends the excellent specialties of the house: ravioli, garganelli with zucchini or asparagus. And lastly, their scrumptious caramel dessert.