A la carte

served on toasted slices of ciabatta with Mary Rose sauce

Baked ciabatta with spicy mayo and guacamole

with fried bread

with cheddar, tomates and peppers, sour cream and tomatoes salsa

stuffed with beef meat, chimichurri sauce

With lemon basil pesto, capers, rucola and parmesan

Thin slices of veal with tuna sauce, capers and arugula.

With pasta fregola sarda, garlic, dried tomatoes, basil pesto & crushed tomatoes.

With grilled vegetables.

Chimichurri sauce and corn cob. from Argentine Aberdeen Angus with fat crust. Bife de chorizo (300g)

Chimichurri sauce and corn cob. Argentine Aberdeen Angus Rib Eye with grease eye (300g)

Mignon are cut from the smaller tail end of the tenderloin (250g)

Chimichurri sauce and corn cob. Argentine Aberdeen Angus s Beef tenderloin (200g)

Chimichurri sauce and corn cob. Argentine Aberdeen Angus Beef tenderloin (400g)

Served with corn and chimichurri sauce.

Sauce chimichurri. Giant meat skewer with vegetables and chilli (selection of Argentine meats, chorizo) - (500g)

Chimichurri sauce and corn cob. Grilled half of boneless chicken (350g)

Served with bacon, cheddar cheese, remoulade of cucumber, onion marmelade, BBQ sauce, french fries, ketchup. (Meat is minced from US prime beef and Argentine Aberdeen Angus) (250g)

Selection of roasted pieces of Argentine meats (Tenderloin, RIb eye, Striploin), Imperial pods, mini corn, butter beans, chilli peppers, red onion and chorizo. United strong beef jus. Served with baked potato with sour cream.

Marinated in seasoning with coleslaw salad, garlic baguette and barbecue sauce (500g).

The ancient Greeks already knew the gold-covered meat slices, but also the whole pieces of poultry and cattle. The Romans then inspired the Greeks to serve meat pieces wrapped in slices of gold at the feasts of their emperors and empresses. The most famous personality for whom the cooks prepared this exclusive meal was the mother of Constantine the Great, Empress Helena. Let yourself be served as a Roman Emperor or Empress and indulge in a truly golden experience. Slices of meat are covered with slices of pure gold, of course with a certificate for use in gastronomy.

Chimichurri sauce and corn cob. U.S. meat Greater Omaha comes from the oldest farms in the production of steak meat, mainly from Nebraska, but also from neighboring U.S. states. Cattle are fed to slaughter weight of 750 kg at age 15-16 months, so it is a well seasoned meat. For good marbling fat feed 150 days before slaughter grain and corn. This guarantees farm production without growth hormones. The dominant breeding is Aberdeen Angus. (300g)

Chimichurri sauce and corn cob. U.S. meat Greater Omaha comes from the oldest farms in the production of steak meat, mainly from Nebraska, but also from neighboring U.S. states. Cattle are fed to slaughter weight of 750 kg at age 15-16 months, so it is a well seasoned meat. For good marbling fat feed 150 days before slaughter grain and corn. This guarantees farm production without growth hormones. The dominant breeding is Aberdeen Angus. (300g)

Chimichurri sauce and corn cob. U.S. meat Greater Omaha comes from the oldest farms in the production of steak meat, mainly from Nebraska, but also from neighboring U.S. states. Cattle are fed to slaughter weight of 750 kg at age 15-16 months, so it is a well seasoned meat. For good marbling fat feed 150 days before slaughter grain and corn. This guarantees farm production without growth hormones. The dominant breeding is Aberdeen Angus. (300g)

3 sauces of your choce. Tomahawk steak - is a special cut from the finest beef from the USA. In comparison with lean meat is due marbling and leaving some ribs disproportionately juicier than other steak meat (excluding Wagyu). Richer marbling in meat arises from the USA that the animals are the last 100 days before slaughter finally, feed corn. Americans compared to Europeans prefer more fat in the meat, because they know that fat is a carrier of flavor, because the meat from the USA and extrakt taste and fragile cut. Marbling with Tomahawk steak can be identified with the naked eye, so it is significant. (Total 1500 Kg) Price is for 100g

Lime, wasabi potato purée. The Imperial Japanese cattle meat is renowned unmistakable taste and culinary qualities. Achieves these unusual practice of fattening animals for slaughter (regular massaging the muscle power of beer and sake). This causes intramuscular fat deposition and meat has incredible tenderness, juiciness, flavor and smell. That is why it is also called "caviar among beef." Due to the high proportion of monounsaturated fatty acids in intramuscular fat wagyu meat consumption is recommended as part of a low-cholesterol diet. Japanese wagyu regarded as one of its national treasures and its export outside Japan was still forbidden. In autumn 2014 the Japanese government allowed limited exports of meat and can thus make our restaurants offer the highest quality of the meat with the number of fatness 12th. (300g)

(price per 100g)

(price per 100g)

(price per 100g)

Goat cheese salad whit orange dressing, caramel hazelnuts, baby pears and orange

From romaine lettuce with anchovy dressing, croutons, cheese Grana Padano

From romaine lettuce with anchovy dressing, croutons, baked bacon, Parmesan cheese, served with marinated chicken

Beef with chimichurri sauce, mixture of young lettuce, mustard dressing, balsamic onion marinated, roasted onion, olives

with rosemary and garlic with chive cream

With quince mustard and caramelized walnuts (Livarot, Montbriac, Brie, Talaggio)

Fried Sticks of puff pastry, coated in cinnamon sugar served with banana-pineapple salsa and chocolate-cardamom salsa

with walnuts-vanilla ice cream and caramelized almonds

With macarons.

By your choice - coconut with chocolate, vanilla, chocolate, vanilla with walnuts and pistachio, strawberry.

lemon and mango

With potato purée, cherry tomatoes, pickles and lemon

With potato purée and fresh cucumber