SEASONALS & CLASSICS

Causa, Peruvian potato and crab tower – 14.50

Butternut squash tarte tatin, Gorgonzola, rocket – 14.00

Courgette flower tempura, ricotta, mint, tomato salsa – 13.50

Half roast wood pigeon, black pudding, baby beets – 16.00

Vitello tonnato, radicchio, lemon zest, fried capers – 15.00

Bone marrow, oxtail confit, crostini – 15.00

Sushi del Chianti / classic beef tartare – 15.50

Tuna tartar, avocado, ginger, passion fruit, coriander – 16.00

Red wine poached pear, pine nuts, robbiola cheese – 14.00

 

 PLATTERS

TO THE BONE VEGETARIAN PLATTER (small/large) – 21.00 / 36.00
A selection of the best vegetarian Italian recipes, Italian cheeses and aperitivo classics

TO THE BONE BUTCHER’S PLATE (for two) – 24.00
A selection of our signature premium beef cuts.

 

PASTA & RISOTTO

Pappardelle with classic beef ragout – 15.50

Agnolotti, traditional piemontese ravioli in truffle butter, filled with tongue, prosciutto and parmesan – 16.00

Strozzapreti, pumpkin, green beans, potato, Pecorino di Fossa – 16.00

Risotto, Castelmagno, hazelnuts, acacia honey – 15.50

 

GRILL SELECTION

OUR BEEF SELECTION IS BASED ON THE ITALIAN BUTCHERY TRADITION. EACH CUT HAS ITS OWN CHARACTERISTICS. OUR STAFF WILL PRESENT THE DIFFERENT CUTS AT THE TABLE AND WILL GLADLY ANSWER YOUR QUESTIONS.

BY WEIGHT / TO SHARE

Bistecca To The Bone – Sel. Sven Tanner (Fleischerei Bünger) – (100g) 9.50
35 days dry-aged. Please choose a cut of your desired weight and size. From 800g. To share.

Bistecca Fiorentina – Sel. Dario Cecchini – (100g) 10.50 €
21 days dry-aged. Please choose a cut of your desired weight and size. From 800g. To share.

Bistecca Reale – Sel. Dario Cecchini – (100g) 8.50
The finest slice of the rump, elegant and juicy, refined by a thin fat cap. From 600g.

Bistecca Panzanese – Sel. Dario Cecchini – (250g) 25.00
The Macelleria Cecchini all-time favourite. The centre cut from the “butt”, tender, lean and thick

BY PLATE

Beef fillet 150g, yuzu carrots, miso butter – Sel. To The Bone – 24.00
Served with yuzu carrots, parsnip puree and miso butter

Flank Steak 200g – Sel. To The Bone – 24.50
Served with chimichurri and potato gratin

 

SIDES

Cannellini beans – 6.00

Seasonal salad – 7.00

Potato gratin, Taggiasca olives – 7.00

Butternut squash puree, pumpkin seeds, crispy sweet potato – 7.50

Savoy cabbage, carmelised shallots, pancetta – 7.00

 

DESSERT

Classic crème brûlée – 6.50

Caramel fig tart, homemade custard – 7.00

Choccolate fondant, salt caramel, vanilla ice cream – 7.50

Almond panna cotta, granite, dark chocolate – 7.50

Plum and ginger trifle – 7.00