Menu
Starters
- Brianzola snackMontevecchia cheese from Latteria Maggioni and local salami from F.lli Saldarini butcher shop accompanied by homemade pan brioche with raisins, apricots and walnuts€14
- Charcuterie boardMortadella di Mora Romagnola from Azienda Agricola Zavoli (Slow Food Presidium), Arnad lard from the Bertolin charcuterie, Trentino speck from the Sarner company and capocollo di Martina Franca from the Santoro charcuterie (Slow Food Presidium) accompanied by crescia sfogliata from Urbino€12
- Patacotto Vs PatanegraIberian pork cooked and smoked in Parma and knife-cut Jamon serrano served with our fried dumpling€22
- Chianina TartareKnife-braised, hazelnut mayonnaise and Toma del Monviso fondue€16
- Our proposal of cheeses of excellenceaccompanied by artisanal Aosta Valley compotes from the Alpenzu company€16
- Savory pancakes with Japanese Wagyu cheek baconA5 selection from Ginkakuji Onishi butcher shop in Kyoto and wasabi mayonnaise€16
- Our of raw seafoodIn collaboration with Mazara Fish of the Milan fish market€26
- Balik Salmon Tartare(light smoking once reserved for the czars of Russia, now still processed in Switzerland according to the old secret recipe) served with sour cream, salted cookie and chive powder€17
- Vegetarian mini tacosfilled with Mediterranean vegetable caponatina, whipped buffalo ricotta cheese, 12-year-old balsamic vinegar from Acetaia di Modena Giusti and citrus honey€15
- Mini bunHomemade squid ink stuffed with seared scallop, truffle perlage, crispy escarole and shellfish mayonnaise€17
First Courses
- San Massimo Reserve RisottoIranian saffron, cooked & raw Bra sausage, fondue of fontina cheese from Val d'Aosta and Campari gelèe (minimum 2 people)€17
- Half a pacchero from Mancini agricultural pasta factoryLucera organic tomato from the Petrilli company mantecato with Parmigiano Reggiano, basil powder and crispy red cow wafer€15
- Homemade Raviolistuffed with lobster and buffalo ricotta cheese sautéed with shellfish-flavored butter, almonds, and Mediterranean langoustine crudités€18
- Trapani's Busiate corte from the Giacalone pasta factoryWith cooked&cooked and dried Mediterranean bluefin tuna, pistachio pesto and bergamot essence€18
Second Courses
- Japanese Wagyu TatakiA5 selection from Ginkakuji Onishi butcher shop in Kyoto, homemade tuna sauce, sweet and sour celery, and citrus soy sauce€38
- Larded guinea fowlCooked at low temperature served with baked new potatoes€24
- Prawn tails in panko panureGrapefruit gin mayonnaise, shellfish waffle with fennel and orange salad€24
- Turbot sliceCeleriac puree, seafood ristretto, crispy artichokes, parsley oil and coffee powder€28
- Red onion cooked at low temperaturestuffed with parmesan mousse with dark chocolate crumble€17
