BRACCIO DI FERRO
Sauteed spinach with red onion, mushrooms and bacon. [5.5]
INNO ALLA ZUCCA
Little pumpkin pie on a taleggio cheese cream and walnuts. [6.5]
MUSHROOMS TRIBUTE new
Sformato di funghi a base di porcini in fonduta di Grana Padano e cialda croccante. [7.5]
Crispy chicken popcorn, fried onion rings, fried zucchini, camembert croquette, fried jalapenos. [8.5]
TAGLIERE THE LAB
Cured meat and cheese.
Culatello ham, Bologna made with PSF (Slow Food Protocol), a typical ferrarese salami, beef bresaola. Seasoned cheese 
TAGLIATELLE O GARGANELLI ALL’UOVO
With Black Angus ragù. 
CARBONARA THE LAB
Homemade spaghetti with carbonara souce,crispy pork cheeks, speck and crispy bacon. 
CAPPELLACCI DI ZUCCA
Pumpkin‘s ravioli with butter and sage  or Black Angus ragù 
Black angus ravioli seasoned with bufala cream, crispy bacon and few jalapenos drop. 
CAPPELLACCI DI ZUCCA THE LAB
With mango reduction, sage and toasted almonds. 
Pulled pork ravioli seasoned with red onion flavoured with thyme and a bitter-sweet crumble on the top. 
DREAM PURPLE new
Mezzi paccheri saltati con guanciale croccante e cavolfiore viola, adagiati su crema di zafferano e Grana Padano, arricchiti da una delicata emulsione di jalapenos. [9.5]
GRICIA new [9.5]
CACIO E PEPE new 
T-Bone “LAB selection”, smooth, juicy and flavoured, cooked on a stone grill and served with extra virgin oil and salt. Maturation 26-30 days [5.1/etto]
Costata “LAB selection”, smooth, juicy and flavoured, cooked on a stone grill and served with extra virgin oil and salt. Maturation 26-30 days [4.4/etto]
Unusual cutted Australian Black Angus meat, extremely smooth and juicy, with a delicate but equally full bodied flavour. 
Argentine Black Angus cuberoll. Smooth and fascinating flavour, it’s an example of overseas excellence.
Maturation 28 days 
Certified and controlled Spanish beef.
Sweeet and tasty fat.
Carefully chosen molds, very important for the maturation, give to the beef an intense and strong taste.
Only for the bravest.
Not always available.
Cooked in vacuum with protein stabilization.
IRISH ANGUS FILLET cooked on a grill 
FILETTO THE LAB new 
Served in a puff of Mesquite smoke with onion marmelade, roman pecorino and Bri e fondue and aromathic butter.
We use only knife-cut steak Angus tartare from Ireland, middle size. Our chef garde manager takes care and seasoned each one tartare to get an excellent balancing taste.
FILLET TARTARE 
Irish Angus tartare, black truffle honey, ancient grains mustard, white pepper, Tuscany extra virgin oil and dried egg yolks.
Comes with pistachio pesto. 
HAMBURGER THE LAB
Made only with freshly ground meat Black Angus, without any added salt.
Smooth and tasty, they are an academic exercise. That is the reason why we can cook them roar, medium or well done. They are all contained by tender milk bread and served with french fries.
WRONG BISMARCK BURGER
Cheddar cheese, uovo all’occhio di bue, bacon, maionese al rafano. 
Caramelized onion, smoked provola cheese, yogurt and mint. 
Fresh tomato, salad, mayonnaise, ketchup. 
Bacon, cheddar cheese, homemade HOT bbq made with habanero. 
Black truffle honey, taleggio DOP cheese breaded and fried, purple cabbage. 
Delicata crema di gorgonzola alla vaniglia e noci, pere di stagione caramellate e bacon. 
Cheddar cheese, salad, mayonnaise, ketchup. 
UNCLE SAM BURGER
Smoked provola cheese, onion rings, bacon, pepper mayonnaise. 
MOUNTAIN TOP BURGER
Brie, nuts, chopped mushrooms, spinach. 
Bacon, cheddar cheese, salad , ketchup, homemade bbq. 
Bread, crispy bacon, turkey strips, salad, mayonnaise with french fries as side. 
Smooth sliced turkey breast flavored with rosemary oil. 
Smooth turkey cutlet (breaded and fried) served with fries. 
BBQ SMOKED RIBS
Homemade smoked ribs with bbq sauce and french fries. 
PULLED PORK SANDWICH
Pulled pork smoked with special wood, served with homemade bbq sauce, contained by tender milk bread and french fries.
You can choose your bbq sauce regular or HOT made with Habanero (both homemade). 
Sliced grilled turkey breast, salad, radicchio, rocket, bacon, parmesan cheese flakes, caesar dressing and croutons. [9.5]
Greek feta cheese, beef bresaola, salad, radicchio, rocket, capers, Ligurian olives, red radishes, cucumber. 
Basil sauce on the side.
Sliced grilled turkey breast, salad, radicchio, rocket, fresh tomato, carrots, corn and mozzarella cheese. [9.5]
Chicken popcorn, grana cheese flakes, pear, salad, radicchio, rocket. 
Honey vinaigrette on the side.
VEGAN & VEGETARIAN CHOICE
VEGAN BURGER SANDWICH
Bread, burgers (made with carrots, potatoes and zucchini), salad fresh tomato and vegan mayonnaise.
Served with french fries. 
Chickpeas fried polpette and vegan mayonnaise. Served with sweet purple cabbage. 
Basmati rice seasoned with almonds, pine nuts, raisin, cardamom, spices and tomato brunoise. 
PORTO DI GIZA
Hummus (chickpeas cream) served with Tuscany extra virgin oil, black pepper and croutons. [7.5]
VEGETARIAN BURGER SANDWICH
Bread, burger (made with mint and eggplant), smoked provola cheese, salad and cucumber. 
CHIPS FRENCH FRIES [4.5]
ROAST POTATOES 
ONION RINGS 
SWEET POTATOES (FRIED) [4.5]
CAMEMBERT CHEESE (BREADED AND FRIED) 
CHICKEN POPCORN 
GRILLED AND GRATIN VEGETABLES [5.5]
JALAPENOS (BREADED AND FRIED) 
MIX SALAD 
WATER still or sparkling bottl. 75 cl. LEVICO [2.5]
draft COCA COLA 50 cl.  1 lt. [7.5]
DRINKS in glass bottle 33 cl. [3.5]
LATTE MACCHIATO [2.5]
NEW YORK CHEESECAKE
Cold cheesecake made with graham crackers on the bottom and decorate on the top with chocolate and wild berries. 
CATALANA THE LAB
Catalan cream flavoured with cinnamon and orange served with whip cream and salted caramel. 
A sweet “Alfa Centaury” seen by a little girl…Ravioli fillled with chocolate, on top chocolate drops and nuts, on the side creamy white chocolate and sweet jalapeños drops. 
STRUDEL THE LAB
Made with smoked apple and served with whip cream. All surrounded with a smoke cloud. 
RASPBERRY CHEESECAKE new
con cioccolato bianco e lampone [6.5]
CHOCOLATE PEANUT BUTTER PIE new 
APPLE PIE new 
OREO CAKE new