Menu
Starters
- Brianzola snackMontevecchia cheese from Latteria Maggioni and local salami from F.lli Saldarini butcher shop accompanied by homemade pan brioche€15
- 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€22
- Croque MonsieurToasted homemade brioche bread, Patacotto (Iberian pork cooked and smoked in Parma), Fontina from the Aosta Valley from the Evancon Dairy in Arnad and truffle pearls€18
- Chianina TartareKnife-braised, hazelnut mayonnaise and Toma del Monviso fondue€17
- Our proposal of cheeses of excellenceaccompanied by artisanal Aosta Valley compotes from the Alpenzu company€16
- Bread crouton with Japanese Wagyu cheek baconA5 selection from Ginkakuji Onishi butcher shop in Kyoto and wasabi mayonnaise€17
- 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 factoryorganic Lucera tomatoes from the Petrilli company, seafood caciucco and crumbled Neapolitan tarallo€19
- Homemade Raviolistuffed with lobster and buffalo ricotta cheese sautéed with shellfish-flavored butter, almonds, and Mediterranean langoustine crudités€18
- Fresh pasta tonnarello,spring onion cream, toasted Mora Romagnola bacon and bread crumble flavoured with thyme and pecorino cheese€16
Second Courses
- Japanese Wagyu TatakiA5 selection from Ginkakuji Onishi butcher shop in Kyoto, homemade tuna sauce, sweet and sour celery, and citrus soy sauce€39
- Slow-cooked veal cheek, smoked potato puree and Cremona mustard€28
- 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
- Soft egg, Jerusalem artichoke cream, truffle pearls and crumbled savoury shortcrust pastry€17
