• Appetizer of the house
  € 36.00 for two people
• Beef tartare, trout eggs, raspberries, beef stock, crispy bread and hazelnuts
  € 15.00
• Summer vegetables
  (Eggplants, tomatoes, courgettes, peppers,
  melon, blueberries, gazpacho water, beans and peas)
  € 15.00
• Mondeghili (Milanese meatballs)
  sweet and sour sauce of carrots and tomato ketchup
  € 15.00
• Cured meat
  (Farm Bettella)
  € 15.00

• Risotto with saffron stigmas
  superior butter and reserve Lodigiano
  € 15.00
• Veal ravioli and bean cream
  with pumpkin mustard, chicorino and coffee-flavored veal stock
  € 15.00
• Spaghetti, red mullet sauce, horseradish,
  lime, marinated mullet, currants and chives
  € 15.00

• Market dish
  (varies according to the market and the chef’s ideas)
  € 25.00
• The “Cotoletta” of the Nuovo Macello
  (dish not always available
  for problems of availability of the quality product
  and maturation 40 days) wait 25 minutes
  High veal cutlet, pink cooked on the bone € 32.00
  Coteletta di vitelo high, boneless pink cooking € 30.00
• Rabbit:
  Shoulder glazed with peppers
  Leg cooked in oat milk
  Fried belly and rabbit bottom
  with apricots
  € 25.00
• Beef flank (cut),
  karkade ‘sauce, fried capers,
  mashed potatoes, dandelions and marinated cucumber
  € 25.00
• Market fish in foil,
  kiwi extract, cuttlefish ink and asparagus
  € 25.00

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

• Pure pistachio ice cream
  with dark chocolate sauce and salted pistachios
  (milk and produced from Guernsey breeds) 
• Iced nougat with hazelnuts and rosemary,
  balsamic vinegar drowned in coffee cream
  Dedicated to Georges Cogny 
• Amalfi lemon cream, limoncello foam, lemon caramel and meringue 
• Tiramisu from the Nuovo Macello

Vini da dessert disponibili al bicchiere

Servizio tappo €20,00 a bottiglia

COPERTO € 3,00