Menu à la Carte

Appetizers

Radicchio and Bruciatini

Radicchio and Bruciatini

9.00
Cold cuts from Corte San Ruffillo accompanied by our own chutney

Cold cuts from Corte San Ruffillo accompanied by our own chutney

and piadina romagnola (Romagna flat bread)
[a,f]
12.00
Selection of cheeses with Bio compotes and honey from Corte San Ruffillo

Selection of cheeses with Bio compotes and honey from Corte San Ruffillo

[f]
12.00
Mixed cold cuts and cheeses of Corte San Ruffillo

Mixed cold cuts and cheeses of Corte San Ruffillo

[f]
15.00
Selection of Mora Romagnola cured meats from CSR, our own chutney

Selection of Mora Romagnola cured meats from CSR, our own chutney

and piadina romagnola (Romagna flat bread)
[a,f]
14.00
Beef and venison fillet steak with sauces

Beef and venison fillet steak with sauces

[i]
17.00

First Courses

Pappardella with venison ragout

Pappardella with venison ragout

[a,b,f,h]
14.00
Chitarrina verde on aubergine puree with shallot and sausage crumbs

Chitarrina verde on aubergine puree with shallot and sausage crumbs

[a,b,f]
13.00
Tagliatelle with meat sauce

Tagliatelle with meat sauce

[a,b,h]
12.00
Crespelle filled with ricotta cheese and fine herbs with red turnip mousse

Crespelle filled with ricotta cheese and fine herbs with red turnip mousse

[a,b,f]
14.00
Il tricolore nel piatto (Cappellacci filled with burrata cheese, cherry tomatoes

Il tricolore nel piatto (Cappellacci filled with burrata cheese, cherry tomatoes

and basil with basil drops)
[a,b,f,g]
14.00

Second Courses

Duck breast with creamed potato, vegetable fricandò and CSR Pinot Noir sauce

Duck breast with creamed potato, vegetable fricandò and CSR Pinot Noir sauce

[a,h]
17.00
Beef steak gr. 450 with rosemary potatoes and sautéed spinach

Beef steak gr. 450 with rosemary potatoes and sautéed spinach

26.00
Pork chop with cheese and egg on roasted potatoes and sautéed radicchio

Pork chop with cheese and egg on roasted potatoes and sautéed radicchio

[b,f]
14.00
Vegetarian dish: chard flan with vegetable composition

Vegetarian dish: chard flan with vegetable composition

[b,f]
13.00
Venison chop with braised spring onion, cherry tomato confit and red fruit sauce

Venison chop with braised spring onion, cherry tomato confit and red fruit sauce

[h]
21.00

Side Dishes

Stir-fried spinach and confit tomatoes

Stir-fried spinach and confit tomatoes

5.00
Vegetables of the day

Vegetables of the day

5.00
Rosemary potatoes

Rosemary potatoes

5.00
Small mixed salad

Small mixed salad

5.00
Large mixed salad

Large mixed salad

7.00

Dessert

Home-made biscuits

Home-made biscuits

[a,b,f,g]
3.00
Biscuits accompanied by a glass of Passito di Corte San Ruffillo

Biscuits accompanied by a glass of Passito di Corte San Ruffillo

7.00
Sorbet of the day (ask the staff)

Sorbet of the day (ask the staff)

5.00
Trifle (sponge cake  soaked in liqueur with layers of custard)

Trifle (sponge cake  soaked in liqueur with layers of custard)

[a,b,f]
6.00
Blown cassata

Blown cassata

[f,g]
6.00
Tartlet with chocolate custard and pears

Tartlet with chocolate custard and pears

[a,b,f]
6.00
Hazelnut and rosemary semifreddo with cocoa gel

Hazelnut and rosemary semifreddo with cocoa gel

[a,b,f]
6.00