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Insalata mista

Field greens with fresh vegetables, olive oil, red wine vinegar

Zuppa Imperiale

Chicken broth with delicate semolina and Parmigiano-Reggiano gnocchi. 

This soup has its origins in the Austrian “krinofel” soup based on semolina, chicken broth, and nutmeg. It arrived in Emilia-Romagna at the time of the Maria Luigia, wife of Napoleon I and Duchess of Parma. The soup was also called “imperiale” because some of its ingredients were once very expensive, such as butter and Parmigiano-Reggiano. A dish that certainly not everyone could afford.

Crescentine, Salumi e Formaggio

Shaved prosciutto, Felino salame, mortadella, Parmigiano-Reggiano, fried dough ​​​​​​​

Polenta di Castagne con Salsiccia Fritta e Raviggiolo dell’Appennino Tosco-Romagnolo

Creamy chestnut polenta with fried sausage and imported creamy mountain cheese

Polpettone Bolognese di Tonno e Patate

Chilled potato-tuna terrine with hard-boiled eggs, caperberries, olives, home-made mayonnaise​​​​​​​

Tagliatelle al Ragu

Hand-cut wide ribbon pasta with the classic Bolognese ragù of beef and pancetta.

Many scholars maintain that the Bolognese ragù became popular in the 16th century in the kitchens of noble families, where the use of fine meats was exclusive to the wealthier classes. The original recipe was made official and is kept at the Chamber of Commerce of Bologna.

Strichetti alla Bolognese

Bolognese hand-pinched butterfly pasta with sautéed prosciutto, peas, shallots, white wine

Tortellini Bolognesi con la Panna d’Affioramento

Classic meat-filled pasta with a rich double cream and Parmigiano-Reggiano ($5 supplemental)

Tortellini is the classic pasta of the cities of Bologna and Modena. “Antica Osteria del Mirasole” just outside of Bologna, specializes in tortellini with “panna d’affioramento.” This is the cream that emerges from milk freshly milked in the evening and left to rest until the morning before being used in the production of Parmigiano-Reggiano. The perfect match for “his majesty, the tortellino.”

Cannelloni Gratinati

Rolls of fresh pasta filled with ricotta, mortadella, spinach and baked with bechamel, meat ragù and Parmigiano-Reggiano

Passatelli Asciutti ai Frutti di Mare

Extruded bread and Parmigiano-Reggiano pasta with sautéed pink shrimp, clams, fish, scallops with cherry tomatoes, garlic, white wine ($5 supplemental)

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, with garlic-rosemary roasted potatoes
($5 supplemental)

Bollito Misto alla Bolognese

Traditional soup of slow-simmered meats: beef brisket, capon leg, veal shin, cotechino sausage, served with potato purée, sweet and sour onions, and salsa verde

This is a local specialty with ancient origins. Although this dish is mostly served during Christmas in Bologna, there are restaurants that feature the “carrello dei bolliti” (boiled meat cart) year-round. The cart is rolled tableside, and a skilled server effortlessly carves out different meats pulled out of the scalding stock and serve it with several accompaniments.

Costolette d’Agnello Fritte alla Bolognese

Breaded and fried lamb chops with artichoke-porcini mushroom salad and fresh lemon ​​​​​​​

Scorfano dell’Adriatico in Guazzetto

Rockfish fish with cherry tomatoes, leeks, potatoes, garlic, white wine

Cotoletta di Vitello alla Petroniana

Breaded veal cutlet baked with Parma ham and Parmigiano-Reggiano.

This classic dish was named in honor of San Petronio, Patron Saint of Bologna. A dish of ancient origins, it was often featured in banquets of the elite in the early 1600s.

Zuppa Inglese

Classic trifle of sponge cake, vanilla and chocolate pastry cream, meringue, Alkermes liqueur

Macedonia di Frutta Fresca con Gelato alla Menta

Chilled fruit soup with mint gelato

Torta di Cioccolato Amaro

Flourless chocolate cake with vanilla bean crème anglaise

Budino di Mou Salato

Chilled sea salt caramel pudding with dark chocolate ganache

Classico tiramisu’ del Ristorante dal 1993

Our signature dessert of layered mascarpone mousse, Savoiardi cookies,  espresso, cocoa