Menu
Appetizers
Cantabrico sea anchovies with pan brioche and butter
Spanish ham patanegra, small bruschetta
Sea bass carpaccio, lemon salty sauce, chives
Roast beef, horseradish cream, radishes and pecorino cheese
Beef tartare a’ l’ancien with gratinated bone marrow
Selection of cold cuts with fried bread
Traditional meat ball with parsley sauce and carrots in ginger flavor
Vitello tonnato, celery leaves, tuna roe
Pasta and Risotto
Super classic meat lasagna
Tipycal Milanese risotto with saffron, butter and parmesan
Traditional pasta with beans and clams
Conchiglioni pasta tomatoes and cream of smoked mozzarella cheese
Risotto with cacio cheese, black pepper, lemon and mushrooms
Linguine with mussels and toasted spicy bread
Spaghetti octopus, olives, cappers
Traditional pasta with pesto sauce, potatoes, green beans and ricotta cheese
Main courses
Milanese breaded and fried veal cutlet served with soft salads
Veal bone marrow with mashed potatoes
Sirloin steak x2 with chef’s sides
Beef fillet rossini style with foies gras, spinach and bread
Lamb chops, braised aubargines and mint
Roasted turbot, with mix of vegetables “caponata”
Soup of baby octopus with garlic bread
Roasted amberjack with crunchy vegetables and crayfish sauce
Side dishes
Mix salad
Greens with olive oil, garlic and spicy
Grilled vegetables
Baked potatoes
Drinks
Mineral water
Soft drink
Beer
Glass of house wine
Coffee
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