Our menu changes frequently determined by seasonal availability, by the rotation of the items below and by any new daily inspiration.
Consequently it is subject to change without notice and it will always be an extract of the menu below.
If you would like to know specifically what is on a particular night, give us a call.
Region : september : Lombardia
Lombardia cuisine has roots in many different cultures, resulting in extravagant dishes. Lombardia cooking traditionally uses generous amounts of butter, cream and lard. The first food to come to mind for most people is the decadent Risotto alla Milanese. The classic golden tint is provided by saffron, the most expensive spice in the world. This creamy rice dish is heavily enriched with plenty of dairy butter and grated Parmigiano Reggiano cheese and, in its most succulent match, served as accompaniment for the paramount local Osso Buco.
Unlike most of Italy, polenta and rice are both eaten far more often than pasta. Polenta, or cornmeal cooked into a soft cereal, is a mainstay of Lombardia cuisine. It is generally served with plenty of butter, cheese and sometimes meat or vegetables. When the cereal is permitted to chill and get firm, it can be sliced and layered with mushroom sauce, tomatoes and pork and baked for polenta pasticciata.
antipasto della casa 23
cured meats, grilled vegetables, grana padano cheese,
olives fresh home made bread (serves 2)
involtino di bresaola, pere e gorgonzola 16
wagyu bresaola parcels, pear and gorgonzola mousse
cestini patate e salmone 17
potato tart with salmon and chives
trippa alla milanese 13
beef tripe milanese style
All our pastas are freshly made on a daily basis
risotto midollo e zafferano 25
risotto with bone marrow and saffron
pappardelle al ragu di capriolo 26
pappardelle, deer ragout
lasagna prosciutto e piselli 23
lasagna, bolognese ragout, béchamel, peas, smoked ham
spaghetti e vongole 27
spaghetti chitarra, vongole, chilli
MEAT & FISH
osso buco alla milanese 29
braised osso buco milanese style served with mashed potatoes
polpettone, salsa verde 27
traditional meat loaf, salsa verde and roasted vegetables
cotoletta alla milanese 30
veal cutlet fried on the bone
pesce del giorno MP
we will focus on freshwater fish and salmon
salsiccie e polenta 25
homemade pork sausage, soft yellow polenta
coffee soaked Savoyard biscuits layered with mascarpone cream
pannacotta al campari
set cream infused w/ campari liqueur
our semifreddo flavour of the month is nougat