Casa Corléone

A traditional French aperitif cocktail made with white wine and fruit cream (blackcurrant, blackberry or peach). Sweet, fruity and light.

A classic Italian vermouth, available in red (sweet and herbaceous) or white (drier and aromatic) versions. Served chilled, often with an olive or a twist of lemon.

A very popular Marseilles anise liqueur. It is drunk diluted with fresh water and ice, releasing aromas of licorice and anise.

A typical anise-flavored spirit from the South of France. It becomes milky when water is added. Refreshing licorice and herbal flavors.

A bright red Italian bitter. Complex taste of herbs, spices, and fruits, with a marked bitterness. Stimulates the appetite.

A Portuguese fortified wine. Rich, sweet and velvety, with notes of red or dried fruits depending on the variety. Perfect to whet the appetite.

A fortified wine from Sicily. It has rich aromas of nuts, brown sugar, and dried fruits. Often consumed as an aperitif or used in cooking.

A classic cocktail made with Campari, red vermouth, and a splash of sparkling water. Perfect balance between sweetness and bitterness.

Simple and popular mix of vodka and orange juice. Predominantly fruity taste with a slight hint of alcohol.

A blended Scotch whisky (J&B). Balanced taste, slightly malty and fruity. Served neat or on the rocks.

An American Tennessee whiskey. Recognizable by its notes of caramel, vanilla, and toasted wood, achieved through charcoal filtering.

Simple cocktail mixing whiskey and cola. Sweet, fizzy and caffeinated.

Italian sparkling white wine. Light, fruity and floral with fine bubbles. Very refreshing.

A prestigious version of Kir, where white wine is replaced by Champagne, mixed with cassis cream. Elegant and festive.

A glass of world-renowned French sparkling wine. Dry, acidic and complex with persistent bubbles.

A whole bottle of Champagne, ideal for sharing. Sparkling wine with notes of brioche and fresh fruit.

World-famous cola soda. Sweet, fizzy and caffeinated.

French soda based on orange and orange pulp. Fruity taste and slightly shaken before serving.

Refreshing drink based on infused tea served cold, often sweetened and flavored with lemon or peach.

Fruit juices served by the glass. Choice of pineapple, apricot or orange depending on availability.

Sparkling tonic water, slightly bitter due to quinine. Often consumed on its own or as a mixer.

Sparkling sweet soda with a lemon flavor. Clear and very fizzy.

French sparkling natural mineral water. Known for its large, intense bubbles.

Bottled mineral waters. Badoit and San Pellegrino are sparkling, Vittel is still water.

A simple salad of lettuce or mixed greens, dressed with vinaigrette.

A fresh mixed salad with various crunchy vegetables, hard-boiled egg and mayonnaise.

Half avocado filled with shrimp, served with green salad. Often accompanied by cocktail sauce.

Thin slices of smoked salmon served with salad and toast. Rich in flavor and melts in your mouth.

The classic sweet and savory combination of fresh melon and Italian cured ham. A refreshing summer dish.

Thin slices of marinated raw beef, served with Parmesan shavings and salad. Tender and tasty.

An assortment of Italian-style eggplant and other vegetables, marinated or grilled. Ideal for starting the meal.

Plate combining Italian marinated vegetables and a selection of cured meats. Perfect for sharing.

Assortment of dried meats and salamis (salami, cured ham, coppa type).

Generous plate of Italian cured ham (Prosciutto type), aged and thinly sliced.

Toasted bread slices rubbed with garlic, topped with fresh tomatoes, mozzarella, and basil. A crispy Italian classic.

Toasted bread topped with tomatoes, mozzarella and Parma ham. Tasty and generous.

Breaded and fried veal escalope. Crispy on the outside and tender on the inside.

Veal escalope served with a creamy lemon sauce.

Veal cooked with a rich mushroom, cream, and Marsala wine sauce.

Veal topped with a creamy Gorgonzola (Italian blue cheese) sauce.

Breaded escalope topped with ham, meat sauce, and melted cheese.

Veal prepared with coppa (cured meat) and mozzarella, all gratinated.

Rich veal dish gratinated with Parma ham, mushrooms, cream, and mozzarella.

House specialty: veal gratin with mortadella, eggplant, tomato, and cheese.

Italian red wine from Veneto. Light, fruity and easy to drink.

Light red wine from the Lake Garda region.

The famous Tuscan red wine. Structured, with notes of cherry and spices.

Sparkling red wine from Emilia-Romagna. Fruity and lively, often slightly sweet.

Rosé version of Bardolino. Fresh and delicate.

Dry white wine from Umbria. Floral and mineral.

Very popular Italian sparkling white wine.