SECONDI DI CARNE

Grilled beef T-bone 40 days of maturation 850/900 gr. with their potatoes

CBT rack of lamb with herbs sand, white asparagus with red lambrusco and basil glaze

Vitello tonnato: veal tataki with millefeuille of celeriac and nori seaweed, tuna sauce, veal reduction and dried tuna petals

Mont Royal pigeon, in two cookings with foie gras ganache, Brussels sprouts and smoked milk

The rabbit with its carrot, boneless, in two cookings, carrot and ginger gel, dill and herb powder

CBT pork belly with popcorn, Neapolitan broccoli foam and confit leek

Brick-roasted duck leg with mini potatoes with its base and orange reduction