Milanese meat *mondeghili* with salsa verde mayonnaise
€15
Brianza snack:
Montevecchia small cheeses from Latteria Maggioni, local salami from the F.lli Saldarini butcher shop, and a selection of local cured meats from Salumificio Teruzzi in Tregasio (recommended for two people).
€22
Vegetarian mini tacos
filled with Mediterranean vegetable caponatina, whipped buffalo ricotta cheese, 12-year-old balsamic vinegar from Acetaia di Modena Giusti
€15
Purple shrimp and apple tartare, lumpfish roe, candied ginger and rice cloud
€19
Japanese bread club sandwich, red tuna cutlet, sweet and sour onions, shiso salad and oriental mayonnaise
accompanied by an infusion of mint, ginger and gin
€18
Oriental-marinated amberjack, double-texture watermelon, and crunchy broad beans
€16
Hand-cut Chianina beef tartare, savory anchovy zabaglione, and toasted hazelnuts.
€16
Wagyu skewer, A5 selection, from Ginkakuji Onishi butcher shop in Kyoto, soy mayonnaise and pepper salad
€22
Our of raw seafood
In collaboration with Mazara Fish of the Milan fish market
€26

First Courses

Mezze maniche from the Mancini agricultural pasta factory, saffron and pecorino cream with crispy Mora Romagnola bacon
€17
Mancini farm-produced *mezzi paccheri* pasta, golden-fried eggplant, organic Lucera tomatoes, seared Mediterranean
bluefin tuna, Taggiasca olives, and crumbled Neapolitan *tarallo*.
€18
Durum wheat fettuccia tossed with slightly spicy shellfish butter, red prawn crudo, fresh basil and lemon sauce, and
sea asparagus.
€18
Fresh pappardelle pasta, duck ragù, citrus fruits and Port reduction
€17

Menu

Starters

Milanese meat mondeghili with salsa verde mayonnaise

Brianza snack:

Vegetarian mini tacos

Purple shrimp and apple tartare, lumpfish roe, candied ginger and rice cloud

Japanese bread club sandwich, red tuna cutlet, sweet and sour onions, shiso salad and oriental mayonnaise

Oriental-marinated amberjack, double-texture watermelon, and crunchy broad beans

Hand-cut Chianina beef tartare, savory anchovy zabaglione, and toasted hazelnuts.

Wagyu skewer, A5 selection, from Ginkakuji Onishi butcher shop in Kyoto, soy mayonnaise and pepper salad

Our of raw seafood

First Courses

Mezze maniche from the Mancini agricultural pasta factory, saffron and pecorino cream with crispy Mora Romagnola bacon

Mancini farm-produced mezzi paccheri pasta, golden-fried eggplant, organic Lucera tomatoes, seared Mediterranean

Durum wheat fettuccia tossed with slightly spicy shellfish butter, red prawn crudo, fresh basil and lemon sauce, and

Fresh pappardelle pasta, duck ragù, citrus fruits and Port reduction

Second Courses

BBQ-lacquered Mora Romagnola pork neck, mint-flavored aubergine puree and potato millefeuille

Red sea bass fillet, creamed and marinated courgettes, crispy skin

Low-temperature cooked Vitello Tonnato, its own jus, marinated egg yolk, and caper blossoms.

Caramelized octopus, ginger-scented carrot cream, katsuobushi, and lemon gel.

Sliced beef sirloin, seared foie gras escalope, fig balsamic glaze and sautéed potatoes

Discover also

I Menù Degustazione

La carta dei vini

I dolci

Menu

Starters

Milanese meat *mondeghili* with salsa verde mayonnaise

Brianza snack:

Vegetarian mini tacos

Purple shrimp and apple tartare, lumpfish roe, candied ginger and rice cloud

Japanese bread club sandwich, red tuna cutlet, sweet and sour onions, shiso salad and oriental mayonnaise

Oriental-marinated amberjack, double-texture watermelon, and crunchy broad beans

Hand-cut Chianina beef tartare, savory anchovy zabaglione, and toasted hazelnuts.

Wagyu skewer, A5 selection, from Ginkakuji Onishi butcher shop in Kyoto, soy mayonnaise and pepper salad

Our of raw seafood

First Courses

Mezze maniche from the Mancini agricultural pasta factory, saffron and pecorino cream with crispy Mora Romagnola bacon

Mancini farm-produced *mezzi paccheri* pasta, golden-fried eggplant, organic Lucera tomatoes, seared Mediterranean

Durum wheat fettuccia tossed with slightly spicy shellfish butter, red prawn crudo, fresh basil and lemon sauce, and

Fresh pappardelle pasta, duck ragù, citrus fruits and Port reduction

Second Courses

BBQ-lacquered Mora Romagnola pork neck, mint-flavored aubergine puree and potato millefeuille

Red sea bass fillet, creamed and marinated courgettes, crispy skin

Low-temperature cooked Vitello Tonnato, its own jus, marinated egg yolk, and caper blossoms.

Caramelized octopus, ginger-scented carrot cream, katsuobushi, and lemon gel.

Sliced ​​beef sirloin, seared foie gras escalope, fig balsamic glaze and sautéed potatoes

Discover also

I Menù Degustazione

La carta dei vini

I dolci

Milanese meat mondeghili with salsa verde mayonnaise

Mancini farm-produced mezzi paccheri pasta, golden-fried eggplant, organic Lucera tomatoes, seared Mediterranean

Sliced beef sirloin, seared foie gras escalope, fig balsamic glaze and sautéed potatoes