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Menu 2024 - Bue Nero
Piazzetta Navona, 8, 37121, Verona
Meat CuisineAverage price €35
9.2
(2,323 reviews)
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
October 16, 2024
Type of cuisine
Steakhouse
Menu photos (1)
All food photos (413)
+409
GRILL
- T-bone steak/hg
- €6.8
- T-bone steak extra marbling/hg
- €8.8
- Tomahawk/hg
- €6.8
- Argentine cut steak/hg
- €7.8
- Chateaubriand 600g
- €68
- Filet 250g
- €25
- Entrecôte 300g
- €25
- Entrecôte extra marbling 300g
- €30
- Picanha 300g
- €23
- Sirloin 300g
- €23
- Suckling pig ribs, Texan BBQ, churrasco-style rub
- €20
SIDES
- Robuchon-style mashed potatoes, vegetable cacciatora sauce, truffle
- €15
- Fondant fries, chives, Monte Veronese cheese, sweet garlic oil, served with paprika and roast chicken mayo
- €11
- Sliced celery root with green pepper, Jerusalem artichoke, red currant chimichurri, coffee oil
- €11
- Gratinated pumpkin with Taleggio cheese, cashew XO sauce, black cabbage bagnetto from Piedmont, salted cashew
- €11
- Black chickpea hummus, Syrian muhammara, friggitelli sriracha, whipped tahini
- €12
- Grilled escarole with tuna sauce, caper leaves, trout roe
- €12
APPETIZERS
- Foie Gras/Quince/Elderflower
- €25
- Traditional foie gras torchon, quince mustard, onion and apple chutney, green apple salad, served with homemade brioche with dried elderflower
- Heart/Mirepoix/Tamaro
- €20
- Heart prepared like brisket, tamaro dry rub, braised jus, mirepoix sauté, polenta foam, and puffed polenta chips
- Brain/Lettuce/Anchovies
- €20
- Brain ceviche, green mole, Cetara-style pesto, smoked herring roe, osmosis fennel, salted almonds
- Beef/Egg/Focaccia
- €22
- Beef tartare, salt, oil, chives, whipped smoked butter, sun-dried tomato tapenade, warm potato foam, served with focaccia and marinated yolk bottarga
- Sweetbread Karaage
- €19
- Fried breaded sweetbreads, glazed with an Asian-style sweet and sour plum and soy sauce, lime, fresh spring onion
- Prosciutto Crudo/Giardiniera/Zeppoline
- €30
- 32-month cured prosciutto served with pickled seasonal vegetables and fried zeppoline
FIRST COURSES
- Pumpkin/Honey/Balsamic
- €21
- Vialone Nano rice creamed with whipped fermented honey butter and dry olive powder, roasted pumpkin cream, balsamic molasses, gelatinous olive broth
- Pork/Shrimp/Savoy Cabbage
- €24
- Agnolotto filled with brovade and muset, red prawns, Mediterranean jus, savoy cabbage cream, cabbage chips
- Sage/Acid Butter/Beef
- €22
- 30-yolk tagliolini flavored with sage, acidic butter with champagne vinegar, sautéed beef (all its offal), jus, smoked ricotta, licorice powder
DESSERTS
- Maritozzo like a Snickers
- €11
- Cocoa-based leavened dough, dark chocolate cream, peanut butter custard, peanut crunch, melted chocolate
- Pandoro/Pears/Sichuan
- €11
- Pandoro pain perdu, mascarpone mousse, mulled wine pear salad, pear purée, Sichuan caramel
- Hay/Kumquat/Fennel
- €11
- Burnt hay crème caramel, citrus sauce, kumquat and orange salad, puffed barley, toasted fennel oil
Frequently Asked Questions
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