• Cured meats (Selection Nuovo Macello)
  and vegetables preserved
  €12.00
• Shrimp cocktail:
  Red salad, fennel, shrimp,
  pomegranate and mayonnaise mussels
  € 12.00
•  Char, cabbage, apples, chestnuts and yogurt
  € 12.00
• Beef tartare Tokyo&Turin
  Piemontese beef wrapped in the seaweed and seasoned
  with flavors of Piedmont Nippo
  € 12.00
• Snails,anchovies and parsley
  (Specialities’ Milanese revisited)
  € 14,00

• Anchovy Ravioli, spinach,
  bergamot and grated hazelnuts sauce with shallots
  € 15.00
• Bread dumplings, salsa restricted beans and red wine
  € 15.00
• Risotto Vialone nano dr. Gennari, creamed pumpkin,
  capers and candied grapefruit
  € 15.00
• A request Risotto with saffron pistils
  minimum 2 persons
  € 30,00
•  Cream of autumn: soup tubers, roots and bulbs
  € 15.00

• Tataki of beef, horseradish sauce and miso, peppers “burned”
  and aromatic salad
  € 21.00
• Our Crepinette walnut veal roasted in a pan
  € 19.00
• Nuovo Macello “Cotoletta”
  (thick-cut veal cutlet served medium-cooked,
  aged at our discretion, on
  or off the bone)
  €26
•  Salt  codfish ginned, pureed cannellini beans,
  dehydrated tomatoes and celery
  € 19.00
• Grilled octopus, green sauce, potatoes and paprika
  € 21.00
• Dish of the day
  (varies according to the market and the ideas of the chef)
  (variable price € 20.00 – € 22.00)

The price of dishes off the menu may vary*
Fish may be subjected to low temperatures
to guarantee freshness and compliance with hygiene regulations.

• Cheese selection from our trolley, with mostarda and honey
  €16
• Small selection of cheese
  €11

Menu:

• 4 course Tasting Menu :

• The dishes are designed by Chef Giovanni Traversone
• Made with the collaboration of:
  Massimo Italiani, Andrea Bonato,
  Greta Borghi, Andrea Attanasio and Sameh Maweid

From Monday to Friday, we will offer you a creative menu

• Meat suppliers
  Veal meat: Rissa Emanuele Giuseppe, our historical supplier since 1970
  Fowls meat: Cascina Rocca Brivio, San Giuliano (local products)
  F.lli MiroglioValerio e Virginio
  Fish by Baglio Giordan’s Gio fish
• Vegetables supplied by Small peasant farmers of Ortomercato (local products)
  Dry pasta by Vicidomeni, award-winning pasta producer from 1812
  Ricotta cheese and buffalo mozzarella by L’agrumaria di Jonn
• Cheese suppliers (local products)
  Fantino L’affinatore Piemontese
  La vialattea, dairy goat cheese producer
  Alberto Dedè, cheese from the Lodi area,  Borgetto Lodigiano
• Organic flour: Mulino Sobrino la Morra, Cuneo
• Rice: Riso Gennari Basilio Milano (local product)
• Wines selected by Francesco Brussolo, Simbiosi srl

Sample menu

ENTREE € 8,00

• Cold meats: Coppa, pancetta and salami
• Veal tartare with Grana Padana cheese shavings, salad and green sauce.
• Celery, anchovy, apple and mayonnaise toasted sandwich

FIRST COURSE € 9,00

• Carnaroli risotto with Jerusalem artichokes
• Spaghetti with ricotta, lemon, red onion, fresh anchovies and oregano sauce

SECOND COURSE with VEGETABLES  € 13,00

• Roast veal breast with broccoli
• Veal flank crèpinettes
• with roast potatoes

DESSERT € 5,00

• Mint and vanilla panna cotta with strawberry sauce

The Complete Working Breakfast includes:
entrée, first course and dessert
or
first course, second course with vegetables, bread,
cover charge, micro-filtered water and coffee included

• Gelato di puro pistacchio
  con salsa di cioccolato fondente e pistacchi salati
• Torroncino ghiacciato di nocciole e rosmarino,
  aceto balsamico e spuma al caffe’
• Zuppa inglese al vermut rosso e carcade’
• Torta di castagne, panna montata,
  cremoso di marroni, salsa inglese e menta fresca

Vini da dessert disponibili al bicchiere

Servizio tappo €20,00 a bottiglia

COPERTO € 3,00