Available every day at lunch and dinner

 

TRADITION TASTING MENU

 

Rabbit and carrot
Typical Milanese rabbit terrine garnished with Mascarpone cheese
and spinach mousse, pickled baby carrots

 

Milanese Risotto
Made with local Carnaroli rice beans, cod dried Iranian saffron
stems and veal bone marrow

 

Veal cutlet
Traditional pounded veal cutlet, braded, deep fried and served with roasted potatoes – due to its size (about 350 gr.) one cutlet will be served each two people

 

Zabajone
Cold Zabajone sauce served with traditional Milanese corn flower biscuits

 

Price per person 48 – at least two people |  The Tradition Tasting Menu also includes: cover charge, water and coffee.

 

SOMMELIER’S WINE PAIRING

 

A glass of wine paired with each course:

Traditional wine pairing | 25

Sommelier’s selection | 35

 

 

CURED MEATS & CHEESES

 

Cured meats

Selected typical cold cuts: Mortadella Bologna PDO, Coppa Piacenza PDO, Prosciutto crudo di Parma PDO, artisanal salami. Garnished with typical pickled vegetables

16

 

Game cold cuts
Cured Wild Boar, deer ham, wild boar dried sausages. Garnished with traditional Cremonese fruit mustard
19

 

Cheese platter
Selected local and typical cheeses: cave seasoned Taleggio, seasoned cow milk cheese, Salva Cremasco PDO, Parmigiano aged 48 months, red crusted Gorgonzola, garnished with honey, seasonal home-made jam and paprika flavored almonds
16

 

BAKER’S BREAD

 We bring our family tradition to your table. The basket – by our Forneria Silini – is meant to collect the flavors of raw and refined cereal, to offer you the unforgettable cozy union of the daily bread and our traditional cuisine. The lucky ones may, on some night, see Giovanni the Baker come in with a freshly baked bread.

 

FRESHWATER

 Our beautiful region is filled with lakes, rivers and rice fields. In the centuries These natural freshwater resources had a great impact to our local cuisine

 

Fisherman’s plate
Trout and eel in “Carpione” – soaked in vinegar, onions, sage and laurel leaves – garnished with Polenta chips and dried bell peppers
18

 

ANTIPASTI

 

Char
Mustard and green apple  char tartare
16

 

Rabbit and carrot
Typical rabbit terrine garnished with Mascarpone cheese and spinach mousse, pickled baby carrots
13

 

Foie Gras
Home-made Foie Gras served with toasted Pan brioche, home-made red onion jam, persimmon jam and mustard flavored apple jam
19,5

 

MineXtra

Tribute to Chef Gualtiero Marchesi | Crispy scalded vegetables in tomato coulis and deep-fried basil
14

 

PRIMI PIATTI

 

Ravioli
Traditional home-made braised beef stuffed Ravioli with their own sauce
15

 

Countryside Risotto
Local Carnaroli rice beans, nettles, Salva Cremasco PDO cheese and dried cornflower petals
14

 

 

MILANESE RISOTTO

 

In 1574 the apprentice of the Belgian glass smith Valerio the Flaming, colored the Master’s daughter wedding risotto with saffron. This created one of the most famous Milanese culinary artwork.

Our Milanese Risotto is made with local Carnaroli rice beans, cold dried Iranian saffron stems and veal bone marrow.

 

“A la milanesa”
The traditional recipe, garnished with saffron gel
17

 

“Al salto”
Butter pan fried Milanese Risotto
18

 

“Risotto e ossobuco”
Milanese Risotto with stewed veal shank, flavored with herbs and lemon peel
25

 

In memory of one of Italy’s most famous Chefs and pioneers of our local cuisine.

Golden Risotto

Risotto made with Carnaroli Riserva Gallo beans, saffron stems, bone marrow and edible 24 carat gold leaf
27

 

SECONDI PIATTI

 

Zigogna
Typical Valtellinese meat course. Fine sliced beef and Lardo wrapped on the traditional wood skewer, garnished with sandy potatoes
25

 

Veal cheek
Sous-vide cooked veal cheek garnished with green sauce and radish flakes
24

 

Onion
SGinger flavored vegetable stuffed roasted onion, confit cherry tomatoes
and bell pepper cream
18

 

Water, earth & fire
Three ways cooked cisco
Water: lemon and dill flavored gravlax cisco | Earth: mashed cisco on rye bread, dried porcini mushroom and dried alpine currant earth | Fire: smoked cisco filet with mustard flavored smoked potato

29

 

COTOLETTA

 

Traditional veal cutlet

The original. Already mentioned by the Marshall Jospeh Radetzky during the Austrian domination,

According to the ancient recipe the thick veal cutlet (about 350 gr.), is breaded and pan fried with butter

32

 

Classical veal cutlet

Typical Milanese pounded veal Cutlet (350 gr.), breaded, deep fried, and
served with roasted potatoes | gluten-free in request
27

 

Vecchia Brera style
Typical Milanese pounded veal Cutlet (350 gr.), breaded, deep fried, and
garnished with rocket salad, cherry tomatoes and olives
29

 

SIDES

 

Roasted potatoes | Grilled vegetables | Mixed greens | Potato mash | 5,5

 

 

DESSERTS

 

Chocolate fondue
72% Dark chocolate fondue with fresh fruit
8

 

Chocolate lava-cake
Dark chocolate lava-cake served with home-made chili pepper flavored ice-cream
8,5

 

Zabajone
Cold Zabajone sauce served with traditional Milanese corn flower biscuits
8,5

 

 

Tiramisù
Italy’s most known dessert, made with Mascarpone cheese and ladyfingers
8

 

Grandma’s tartlet
Liquorice flavored lemon tartlet with crumbled meringue
8

 

SORBET

 

Apple and Calvados | Lemon and Vodka
6

 

FRESH FRUIT

 

Fresh fruit salad | Pineapple | Mixed berries
6,5

 

Home-made ice-cream topping | 3
Home-made ice-cream portion | 5

 

WATER

 

Still | Sparkling | 2

Still mineral water, Panna | 3,5

Sparkling mineral water, San Pellegrino | 3,5

Soft drinks | 3,5

 

Cover service | 3,5

All of the above listed recipes might contain food allergens such as: celery, cereal containing gluten, crustaceans, eggs, fish, lupin, milk, mollusks, mustard, nuts, peanuts, sesame seeds, soy and Sulphur dioxide.
For further information ask our restaurant staff.

As some frozen products have shown better hygiene and quality standards rather than fresh produce, these may sometimes be used in our recipes.