Vitello tonnato in our own way with fried caper in bloom and vegetables
32 months-aged Parma ham with artichoke salad and aged Grana Padano cheese waffles
Grated green asparagus, crunchy pepper and zabaglione with balsamic vinegar
Traditional Mondeghili meatballs with parmesan cheese fondue
Andria burrata cheese with Cantabrian anchovies and grated bergamot
Trilogy of tartare: red shrimp*, prawns* and amberjack
Spring radicchio with seasoned gorgonzola cheese, toasted walnuts and oil
Fresh pasta tagliolini with fennel pesto, courgette flowers and dried fruit crumble
Lasagne with hare sauce* on Bagoss cheese fondue
Artisan spaghetti “Pastificio Vicidomini” of durum wheat with clams and mullet bottarga
Veal ravioli with roasted cherry tomato sauce, basil drops and nutmeg
Potato gnocchi with broad beans*, crispy bacon and pecorino cheese
Old Milan saffron risotto with veal ossobuco ragout in gremolada sauce
White asparagus risotto with grated marinated egg
Peas cream with baby squids* and Crusco pepper oil
Milanese-style veal cutlet with fried potatoes and purple cabbage
Beef fillet “Nabucco” style with celeriac puree, foie gras and black truffle
Honey duck breast* with roasted artichokes, squacquerone cheese cream with lemon and toasted hazelnuts
Sliced pluma of pata negra*, spiced fruit chutney and Roman vignarola
Milanese-style trippa
Low temperature egg on soft potato, burnt pumpkin and black truffle
Nabucco salad with smoked salmon, iceberg salad, cherry tomatoes, raw spring onion, bread crouton, tzatzichi sauce, green apple
Baked potatoes
Grilled green asparagus
Fresh spinach sautéed in butter
Vegetables caponata with basil
Crispy fennel and cabbage salad with ancient mustard
Mixed salad with radicchio, tomato, carrot and cucumber
Vitello tonnato in our own way with fried caper in bloom and vegetables
32 months-aged Parma ham with artichoke salad and aged Grana Padano cheese waffles
Grated green asparagus, crunchy pepper and zabaglione with balsamic vinegar
Traditional Mondeghili meatballs with parmesan cheese fondue
Andria burrata cheese with Cantabrian anchovies and grated bergamot
Trilogy of tartare: red shrimp*, prawns* and amberjack
Spring radicchio with seasoned gorgonzola cheese, toasted walnuts and oil
Fresh pasta tagliolini with fennel pesto, courgette flowers and dried fruit crumble
Lasagne with hare sauce* on Bagoss cheese fondue
Artisan spaghetti “Pastificio Vicidomini” of durum wheat with clams and mullet bottarga
Veal ravioli with roasted cherry tomato sauce, basil drops and nutmeg
Potato gnocchi with broad beans*, crispy bacon and pecorino cheese
Old Milan saffron risotto with veal ossobuco ragout in gremolada sauce
White asparagus risotto with grated marinated egg
Peas cream with baby squids* and Crusco pepper oil
Milanese-style veal cutlet with fried potatoes and purple cabbage
Beef fillet “Nabucco” style with celeriac puree, foie gras and black truffle
Honey duck breast* with roasted artichokes, squacquerone cheese cream with lemon and toasted hazelnuts
Sliced pluma of pata negra*, spiced fruit chutney and Roman vignarola
Milanese-style trippa
Low temperature egg on soft potato, burnt pumpkin and black truffle
Nabucco salad with smoked salmon, iceberg salad, cherry tomatoes, raw spring onion, bread crouton, tzatzichi sauce, green apple
Baked potatoes
Grilled green asparagus
Fresh spinach sautéed in butter
Vegetables caponata with basil
Crispy fennel and cabbage salad with ancient mustard
Mixed salad with radicchio, tomato, carrot and cucumber
Vitello tonnato in our own way with fried caper in bloom and vegetables
32 months-aged Parma ham with artichoke salad and aged Grana Padano cheese waffles
Grated green asparagus, crunchy pepper and zabaglione with balsamic vinegar
Traditional Mondeghili meatballs with parmesan cheese fondue
Andria burrata cheese with Cantabrian anchovies and grated bergamot
Trilogy of tartare: red shrimp*, prawns* and amberjack
Spring radicchio with seasoned gorgonzola cheese, toasted walnuts and oil
Fresh pasta tagliolini with fennel pesto, courgette flowers and dried fruit crumble
Lasagne with hare sauce* on Bagoss cheese fondue
Artisan spaghetti “Pastificio Vicidomini” of durum wheat with clams and mullet bottarga
Veal ravioli with roasted cherry tomato sauce, basil drops and nutmeg
Potato gnocchi with broad beans*, crispy bacon and pecorino cheese
Old Milan saffron risotto with veal ossobuco ragout in gremolada sauce
White asparagus risotto with grated marinated egg
Peas cream with baby squids* and Crusco pepper oil
Milanese-style veal cutlet with fried potatoes and purple cabbage
Beef fillet “Nabucco” style with celeriac puree, foie gras and black truffle
Honey duck breast* with roasted artichokes, squacquerone cheese cream with lemon and toasted hazelnuts
Sliced pluma of pata negra*, spiced fruit chutney and Roman vignarola
Milanese-style trippa
Low temperature egg on soft potato, burnt pumpkin and black truffle
Nabucco salad with smoked salmon, iceberg salad, cherry tomatoes, raw spring onion, bread crouton, tzatzichi sauce, green apple
Baked potatoes
Grilled green asparagus
Fresh spinach sautéed in butter
Vegetables caponata with basil
Crispy fennel and cabbage salad with ancient mustard
Mixed salad with radicchio, tomato, carrot and cucumber