Available every day at lunch and dinner.

à la carte menu

TRADITION TASTING MENU

Mondeghili

Typical Milanese deep-fried and breaded meatballs (1,3,5,7)

 

I Meneghini

Deep-fried Milanese risotto bites in corn flour  (5,7)

 

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 55 – 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

Summer kitchen garden

TInspired by the Master Gualtiero Marchesi’s recipe: crispy sautéed vegetables on tomato coulis, with fried basil (5,9)
16

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)
21

Char

From the Alpine lakes: char tartare with green apple and mustard (4,10)
16

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)
19,5

“AL SALTO”

Butter pan fried Milanese Risotto (7,9)
19,5

“RISOTTO E OSSOBUCO”

Milanese Risotto with stewed veal shank, flavored with herbs and lemon peel (7,9)
29

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

Quail Risotto

Local Carnaroli rice-bean Risotto with confit quail legs and seared quail breast, parsley chlorophyll, and quail jus (7,9)
17

Gnocchi

Home-made ricotta gnocchi with dandelion leaves pesto, tomato powder, and crispy Grana Padano Vecchia Lodi (1,3,7,9)
16

Black truffle Tagliolini

Home-made Tagliolini with black truffle flakes on cheese fondu (1,3,7,9)
28

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

Eggs & frogs

Inspired by the traditional frog omelette: omelette and Milanese-style frog legs with beetroot powder (1,4,5,7,9)
23

Carrot savory cake

Carrot flan, tomato ice cream, cucumber gel, and oregano almond crumble (1,8)
17,5

Lavaret

Marinated lavaret on onion cream, carrot puree, crispy celery, and battered fried sage (1,3,4,5,7)
28

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)

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)
32

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
10

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

Sweet toast

Milk bathed white bread toast with cardamom flavored ice-cream (1,3,7)
8

Sbrisolona

Typical Mantuan Sbrisolona almond cake with fior di latte ice cream and syruped cherries (1,3,7,8)
8

SORBET

Apple and Calvados | Lime and Gin
6,5

FRESH FRUIT

Fresh fruit salad | Pineapple | Mixed berries
8
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.

Scroll to Top