Il Gallo Nero

Aged Italian raw ham, cut into very thin slices. Salty and delicate flavor, melting texture. Usually enjoyed as is as a starter.

Creamy heart of burrata mixed with truffle. Very creamy texture and rich, fragrant taste. To spread on bread or eat with a fork.

Breaded and fried Italian rice balls, topped with various sauces. Crispy on the outside and soft on the inside. Served hot as an antipasto.

Fresh Italian cheese with a creamy center, served with a tomato condiment. Mild milky flavor and melting texture. Pairs perfectly with pesto.

Thin savory tart topped with spring ingredients and Italian cheese. Crispy and flavorful. A light and refined starter.

Fresh salad made with tender octopus pieces and crunchy vegetables. Seasoned with a lemon vinaigrette. Marine and tangy flavor.

Toasted bread rubbed with garlic, topped with Italian cured meats, fresh cheese, and pistachios. Crispy and rich in flavor. An Italian appetizer classic.

Assortment of Italian cured meats (ham, salami, etc.). Salty and flavorful. Ideal for sharing as an appetizer with a glass of wine.

Board combining cheeses and cured meats selected by the chef. Offers a variety of flavors and textures. Perfect for a convivial tasting.

Thin slices of Italian dried beef served with salad and cheese. Intense and slightly salty flavor. A light and protein-rich cold dish.

Traditional mixed salad with tuna, cooked and raw vegetables, and eggs. Fresh, complete, and nourishing. Dressed with a light vinaigrette.

Short pasta served with a creamy pea sauce, crumbled Italian sausage, and fresh cheese. Mild and comforting flavor.

Long fresh pasta in a light lemon and mint sauce, sprinkled with almonds. Fresh, tangy, and aromatic taste with a crunchy touch.

Fresh pasta served with a slow-cooked meat and tomato sauce. Rich, flavorful, and nourishing. A classic of Italian cuisine.

Ribbon pasta with wavy edges served with tomato sauce, pork cheek cured meat, spinach, and creamy cheese. Mix of salty, acidic, and milky flavors.

Fresh pasta coated in a rich truffle and parmesan sauce. Intense earthy aroma and umami taste. A luxurious and fragrant dish.

Small fried potato dough balls served with a spicy tomato sauce and fresh cheese to soften. Contrast between the spiciness of the chili and the sweetness of the cheese.

Stuffed pasta with a changing recipe. Ask your server for today's filling. Freshness and surprise guaranteed.

Fresh pasta served with a creamy sauce of porcini mushrooms and truffle aroma. Woody taste and velvety texture. Ideal for mushroom lovers.

Breaded and fried veal escalope, crispy and golden. Classically served with potatoes, or pasta as an option. A hearty main course.

Simply cooked white fish fillet, served with vegetables. Tender flesh and delicate flavor. A healthy and light option.

Raw minced beef seasoned Italian style with truffle. Fresh, tender and rich in aromas. Served cold.

Large grilled beef cut, juicy and marbled. From a local butcher. For lovers of rare or medium-rare red meat.

Classic Italian dessert made with coffee-soaked biscuits, mascarpone cream, and cocoa. Creamy and smooth texture with a distinct coffee flavor.

Airy chocolate mousse enhanced by a touch of salt and olive oil. An original and indulgent sweet and savory balance.

Refreshing dessert drink mixing lemon sorbet and Italian liquors. Semi-liquid, semi-frozen texture, lemony and alcoholic flavor. Ideal to finish a hearty meal.

Simple mix of seasonal fruits cut into pieces. Fresh, healthy, and light. Perfect for a non-heavy end to a meal.

Pistachio flavored gelatinous dessert cream. Smooth and melting texture, mild and nutty taste. Served chilled.

Traditional Italian brioche prepared like French toast, served warm with ice cream. Rich, sweet, and decadent.

Sweet sandwich made of a soft brioche filled with ice cream and cream. Mix of hot and cold textures. A very indulgent dessert.

Coffee served with an assortment of petit fours or mini-desserts. Allows you to taste several sweets in small portions.

Lunch menu offering a choice of daily starters, main courses, and desserts. Varied homemade cuisine including pasta, meats, and salads. Excellent value for money.

Sweet and bitter sparkling Venetian cocktail. Mix of sparkling wine, soda water, and a bitter (Aperol) or liqueur. Served with plenty of ice.

Classic refreshing cocktail made with premium gin and tonic. Served with a cucumber slice for freshness. Herbal and slightly bitter taste.

Italian version of the Moscow Mule using Amaretto (almond liqueur). Sweet, tangy, and spicy taste thanks to ginger. Served very cold.

Powerful and bitter aperitif cocktail. Balanced mix of gin, red vermouth, and Campari. Served on ice with an orange twist.

Fruity and sparkling cocktail based on prosecco wine and pear puree. Sweet, light, and elegant. Similar to a Bellini.

Classic Venetian cocktail made with white peach puree and prosecco. Pale pink color, sweet and fruity taste.

Short drink cocktail mixing whiskey and almond liqueur. Powerful taste with a sweet nutty note. Served on ice.

Bottle of still or sparkling mineral water. Refreshing and neutral.

Large bottle of mineral water for the table.

Natural French sparkling mineral water, very fizzy. Served chilled, often with a slice of lemon.

World-famous cola soda. Sweet and fizzy, original or sugar-free version.

French orange soda with citrus pulp. Fruity taste and lightly shaken before serving.

Sweet carbonated drink with a lemon flavor. Clear and fizzy.

Sweet iced tea, usually peach flavored. Refreshing non-carbonated drink.

Various fruit juices (orange, apple, etc.). Sweet and natural.

Classic Italian blonde beer served on tap. Light, golden, and thirst-quenching with a slight bitterness.

Wheat beer with a cloudy, pale color. Notes of citrus and spices (coriander). Very refreshing.

Mix of beer, lemonade and grenadine syrup. Sweet, low-alcohol, red-colored drink.

Classic Italian espresso, short and strong, or its decaffeinated version. Served hot in a small cup.

Large coffee with hot milk and a little foam. Milder than espresso.

Selection of teas or herbal teas served with hot water.

Hot milk and cocoa drink. Sweet and comforting.

Espresso topped with a thick layer of hot milk foam, often sprinkled with cocoa. An Italian breakfast classic.

Traditional French aperitif made with white wine and fruit cream (cassis, blackberry, etc.). Sweet and fruity.

Elegant version of kir where white wine is replaced by champagne. Fizzy and festive.

Bright red Italian bitter, served on ice or with soda. Intense herbal and orange peel flavor.

Sicilian fortified wine. Rich, sweet, and complex taste, with notes of dried fruit and caramel.

Italian vermouth, red (sweet and herbaceous) or white (more vanilla). Served chilled as an aperitif.

Marseille Pastis, anise liqueur that turns cloudy when water is added. Very strong licorice and anise flavor.

Glass of Italian sparkling wine. Light, fruity, and floral. Perfect to start the meal.

Glass of prestigious French sparkling wine. Fine bubbles and refined taste.

Tennessee American Whiskey. Notes of caramel, vanilla, and burnt wood.

Blended Scotch whisky aged 12 years. Smooth, rich, and fruity with a hint of honey.

Standard spirits served neat or with a mixer.

Selection of digestifs: almond liqueur, lemon liqueur, pomace brandy, anise liqueur, or grape marc eau-de-vie. To be drunk neat at the end of a meal.

Various digestifs: apple or grape eau-de-vie, or peppermint liqueur.

Full bottle of Champagne. French sparkling wine ideal for celebrations.

Full bottle of Prosecco. Fresh and fruity Italian sparkling wine.