Roast peppers c/anchovies
Provoletta to the gridiron
Deer
( Toast with tomato and garlic, highland ham)
Salad Mozzarella
( Hoops of tomato, mozzarella, olive oil and oregano)
Highland salad
( Bed of lettuce with very thin onion and mushrooms attacked with highland ham and I ruffle)
Mixed salad
( Lettuce, tomato, onion, tuna and olives)

Our Pizzas

 Piamontesa
( Tomato, mozzarella)
Roman
( Tomato, mozzarella, mushroom, ham york)
Genoese
( Tomato, mozzarella, tuna, onion, pepper)
Sicilian
( Tomato, mozzarella, anchovies, olives)
Milanesa
( Tomato, mozzarella, ham york, egg)
Neapolitan
( Tomato, mozzarella, artichokes, asparagus)
Venetian
( Tomato, mozzarella, bacón, egg)
Rayuela
( Tomato, mozzarella, roquefort, black olives)
The Burner
( Tomato, mozzarella, highland ham, I ruffle)
All our pizzas are prepared in two sizes, individual (1 pers.) or big (2pers.) and they take a touch of oregano

The pastas(cash)

Spaghetti Boloñesa
( Sauce of tomato and meat)
Spaghetti to the Pesto
( Sauce of basil, garlic, anchovies and scum)
Neapolitan Tortelini
( Sauce of tomato)
Tortelini to the Fresh Salmon
( Sauce of salmon, shrimps and scum)
Lasagna Rossini
( Mixed sauce of bechamel and tomato)
Lasagna Salvattore
( Neapolitan sauce, ham and molten cheese)
All the pastas(cash) and sauces are domestic and take Parmesan grated cheese

Meats

Origin of the "ARGENTINE" meat
Creole sausage
Ribs
( Ribs of pork to the ember adorned with sauce chimi-churri)
Scallop Neapolitan
( Bread filet, Neapolitan sauce, ham york and molten cheese)
Entrecot to the Native
( To the plate accompanied of garrison)
Entrecot to the Strong Cheese
( Sauce of cabrales, mozzarella molten and born)
Sirloin to the Native
( To the plate accompanied of garrison)
Sirloin in Sauce of Mushrooms
( Sauce of fresh mushrooms of season and garrison)
Sirloin to the Wine
( Sauce of wine borgoña)
You choose the point of the meat