Menu

Appetizers • First courses • Main courses • Tasting •Dessert

Appetizers

Egg poché

Potato foam, hen ragù, and smoked provola cheese

Veal tongue

Guttiau bread, green sauce, and truffle

Piedmontese beef* tartare

Honey mustard, Parmesan crisps, and crispy egg yolk

Mushroom essence

Porcini mushroom flan, Castelmagno fondue, and sautéed mushrooms

Stewed baby octopus*

White fava bean purée and habanero pepper

Amberjack° carpaccio

Martinelle capocollo, stracciatella cheese, and fermented apricot

Roasted artichoke

Beef diaphragm and cacio e pepe sauce

First courses

The tagliolini

Tossed in roasted leek cream and Pecorino Romano, with artichokes and crispy guanciale

Tagliatella

Venison, blueberries, and forest aroma

Plin in artichoke broth

Parmesan cream, honey mushrooms, and three-roast jus

Mantuan pumpkin raviolo

Offal ragù, hint of orange, and Pecorino cheese

Spaghettone 

Cream of broccoli rabe, stracciatella cheese, seasoned bread crumbs, and anchovy sauce

Tagliolini 

Squid ink tagliolini with lobster

San Massimo Reserve Risotto

Provolone, Piedmontese beef*, and black truffle pearls

Risotto

Milanese style with saffron threads

Main courses

Braised* veal cheek 

Braised* veal cheek

Veal ossobuco

With gremolata and crispy Milan-style saffron rice

Cockerel* Wellington from Valtellina

With braised chicory and Potenza-style bell pepper BBQ sauce

Lamb shank*

With pickled carrot and Tuscan kale in sweet paprika

Grilled beef entrecôte

With Gorgonzola cheese, toasted hazelnuts, and roasted stuffed eggplant

High-cut veal chop

Served with baby potatoes and sun-dried tomatoes

Milan-style giant veal cutlet (“elephant ear”)

With mountain Fontina and black truffle

Turbot

With roasted cardoncelli mushrooms and artichokes, finished with a coastal-style meunière reduction

Tasting

Milanese mondeghili

Saffron cream and green sauce

Veal with tuna sauce

Glazed celery and its veal reduction

Mortadella “Dolce Vita Pregiata Maletti 1867”

Focaccina bread and giardiniera pickles

Culatello selezione Oro “Flli. Spigaroli”

Italian pickled vegetables (giardiniera) and focaccia bread

Mountain cheese tasting “Tino Paiolo” 

Italian pickled vegetables (giardiniera) and focaccia bread

Cantabrian anchovies “Nardin”

Toasted bread and tangy saffron butter

Iberico Bellota Pata Negra ham

Toasted bruschetta and chilled gazpacho

Dessert

Warm apple tart

Served with cinnamon ice cream

Cheesecake

Goat blue cheese with salted caramel, bitter orange jam, and red currants

Tiramisù in a sphere

Molten heart cake

Gianduja, fior di latte gelato, and raspberry

Bronte pistachio mousse

“Zeppolone” served tableside from the dessert cart

Minimum order for 2 guests

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