Available every day at lunch and dinner.
à la carte menu
TRADITION TASTING MENU
RABBIT AND CARROT
Typical Milanese rabbit terrine garnished with Mascarpone cheese and spinach mousse, pickled baby carrots (3,7)
MILANESE RISOTTO
Made with local Carnaroli rice beans, cod dried Iranian saffron stems and veal bone marrow (7,9)
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 (1,3,5)
ZABAJONE
Cold Zabajone sauce served with traditional Milanese corn flour biscuits (1,3,7)
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, except dessert:
Traditional wine pairing | 25
Sommelier’s selection | 35
CURED MEATS & CHEESES
CURED MEATS
Selected local cold cuts: goose baked ham, Bresaola, salami form Cremona and artisanal Lardo. Garnished with home-made pickled vegetables
17
Cheese platter
Selected local and typical cheeses: cave seasoned Taleggio, seasoned cow milk cheese, Salva Cremasco PDO, 5 y. Grana Padano, red crusted Gorgonzola, garnished with honey, spicy almonds and Cremonese fruit mustard (7,8,10)
16,5
ANTIPASTI
Beef tongue
Beef tongue carpaccio, wine cooked pears and mustard sauce (10)
15
RABBIT AND CARROT
Typical rabbit terrine garnished with Mascarpone cheese and spinach mousse, pickled baby carrots (7)
14
FOIE GRAS
Home-made Foie Gras served with toasted panbiorche, home-made red onion jam, citrus fruit marmalade and blueberry jam (1,3,7)
19,5
Snails
Milanese style snails and polenta (7)
18
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 (7,9)
18
“AL SALTO”
Butter pan fried Milanese Risotto (7,9)
18,5
“RISOTTO E OSSOBUCO”
Milanese Risotto with stewed veal shank, flavored with herbs and lemon peel (7,9)
27
In memory of one of Italy’s most famous Chefs and pioneers of our local cuisine.
Master’s Risotto
Risotto made with local Carnaroli Riserva beans, saffron stems, bone marrow, edible 24 carat gold flakes and veal brow sauce (7,9)
29
PRIMI PIATTI
Tagliatelle
Homemade red chicory Taglaitelle pasta, Taleggio PDO cheese and goose ragout (1,3,7,9)
16
Risotto & Eel
Local Carnaroli rice-bean Risotto, red onions and grilled eel (1,3,4,7,9)
19
Gnocchi
Home-made Gorgonzola cheese stuffed potato Gnocchi, butter and Calvados perfume (1,3,7,9)
16
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.
SECONDI PIATTI
ZIGOGNA
Typical Valtellinese meat course. Fine sliced beef and Lardo wrapped on the traditional wood skewer, garnished with sandy potatoes (1,7)
27
Brain & Mushrooms
Breaded and deep-fried veal’s brain, pan stirred porcini mushrooms and green sauce (1,3,10)
28
Black cabbage
Black cabbage and eggplant savory cake, grilled polenta and Gorgonzola cheese fondue (1,5,7)
20
SIDES
Roasted potatoes | Grilled vegetables | Mixed greens | Potato mash (7)
5,5
COTOLETTA
TRADITIONAL
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 (1,3,7)
34
CLASSICAL VEAL CUTLET
Typical Milanese pounded veal Cutlet (350 gr.), breaded, deep fried, and
served with roasted potatoes | gluten-free in request (1,3,5)
29
VECCHIA BRERA STYLE
Typical Milanese pounded veal Cutlet (350 gr.), breaded, deep fried, and
garnished with rocket salad, cherry tomatoes and olives (1,3,5)
31
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.
DESSERTS
CHOCOLATE FONDUE
72% Dark chocolate fondue with fresh fruit
8
CHOCOLATE LAVA-CAKE
Dark chocolate lava-cake served with home-made raspberry ice-cream (1,3,7,8)
8,5
ZABAJONE
Cold Zabajone sauce served with traditional Milanese corn flour biscuits (1,3,7)
8,5
TIRAMISÙ
Italy’s most known dessert, made with Mascarpone cheese and ladyfingers (1,3,7)
8
GRANDMA’S TARTLET
Rhubarb tartlet with vanilla cream (1,3,7)
8
SORBET
Apple and Calvados | Lime and Gin
6,5
FRESH FRUIT
Fresh fruit salad | Pineapple | Mixed berries
7
Home-made ice-cream topping (7) | 3
Home-made ice-cream portion (7) | 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: 1 cereal containing gluten, 2 crustaceans, 3 eggs, 4 fish, 5 peanuts, 6 soy , 7 milk, 8 nuts, 9 celery, 10 mustard, 11 sesame seeds, 12 Sulphur dioxide, 13 lupin, 14 mollusks
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.
