OUR TASTING MENUS

*Tasting menus are only served to the whole table*

“”Milan: back to the future””

Milan cuisine today’s raw material

“Cereghin” eggs
Home party Brambilla: liver paté, raspberries and green apple
Uè testina: head of veal, red prawns, grapefruit and brava sauce
Filoni, vichyssoise, truffle caviar, muscovado crumble and sea fennel
Hemp Spring roll with jugged hare
Rice and milk, capers and licorice
Jambonet of frogs, parsley, garlic, yuzu and mugnaia sauce
Magenes Braised
White chocolate, fruit and tuna roe

€ 60,00

“Small game”

7 surprise courses to know our kitchen
€ 70,00

“The game”

The expression of our daily work and passion

12 courses to discover
€ 90,00

“Ancestral Bushmeat”

declined in 8 courses

€ 90,00

Roe deer – black sesame and dashi

Duck – figs and raspberries

Remix – risotto and offal, “beurre blanc” and saba

Wild boar – pappardelle

Pigeon – coffee, roman lettuce, pistachio puree and rhubarb

Deer – pumpkin, porcini mushrooms and chestnuts … “as if they
were truffles”

Hare – . spring roll in salmi
. almost Royale

Dessert – only 15 leaves of a millefeuille with muscovado ice cream

Wine pairing suggestions

3 calici da € 24,00 a € 36,00 4 calici da € 32,00 a € 48,00 5 calici da € 40,00 a € 60,00

WINE LIST

DOWNLOAD WINE LIST

MAIN COURSES

“Per cumincià apena seta giò…”

Foie gras of duck and her ashes, figs and peanuts € 19,00

Limoncina gnocchi, red prawns and almonds € 18,00

Scallops cooked on olive pits, avocado, turnips and salmoriglio sauce € 20,00

Squid, pecorino in broad bean and broad bean of chicory, elderberry capers € 18,00

“BBQ” lobster, marrow, Cannellini beans and Sbrisolona cake € 20,00

“Ciciarem un cicinin…”

Goat’s robiola “Plin”, onion Breme, umami ground and plum € 18,00

“Beurre blanc” risotto with sage, angostura, saba and anchovy sauce € 19,00

Cod tripe in caciucco of crustaceans, bagna cauda, sea urchins and pine nuts € 20,00

Spaghettoni, smoked oak butter, oysters “Po” and bergamot € 20,00

“Memory of a Thai trip”: noodles, ‘nduja, lime e coconut € 16,00

*Our risotti are served with Carnaroli Riserva San Massimo *

“Tirem inanz cun la paciada…”

Turbot en “papillote”, meuniere sauce and last season’s vegetables € 27,00

Pigeon, coffee, Roman lettuce, pistachio puree and rhubarb € 27,00

Lamb “en papillote”, pepper, grapefruit an friggitelli peppers € 26,00

Double face milk pork: € 25,00
– Belly, cabbage pie in cassoeula and shichimi togarashi
– Cheek Temaki, mustard, misticanza and nori seaweed

Venison in salmì, pumpkin, Porcini mushrooms and chestnuts as if they were truffles € 28,00

Veal cutlet Milanese with “Robuchon” mashed potatoes € 30,00
( Veal, high, breading with panko, clarified butter )

“La buca le minga straca, se la sa no de vaca”

OUR DESSERTS

“Un cicin de caluria per finì in allegria”

Tiramisù with almond biscuit and coffee mousse € 8,00

Only 15 leaves of a millefeuille with muscovado ice cream € 12,00

Roasted chestnuts in Piazza del Duomo € 11,00

Clementine ice cream, red turnips and soft ricotta € 10,00

Pear blown sugar, filled with Charlotte and ice cream of cinnamon € 10,00

White chocolate, fruit and tuna roe € 9,00

Wasabi, passion fruit, goiaba e bananas € 10,00

EGG NOT EGG : tart primordial € 10,00

First day of work of a Calabrian worker at Fiat € 10,00
( Gia’nduja, raspberries and fennel ice cream)

Tasting of six Gran Cru chocolates from Valrhona € 10,00

WINE FOR DESSERTS

Spumante Rosè “Elena”, Cabanon, Lombardia
Sangue di Giuda, Piccolo Bacco dei Quaroni, Lombardia
Passvm (37,5 cl)(Tocai), Cobue, Lombardia
Passito “Oro”(Sauvignon) (50 cl), Cabanon, Lombardia
Cuor di Leone (50 cl), Cabanon, Lombardia
Moscato d’Asti, Marco Bianco, Piemonte
Barolo Chinato (50cl), Camerano, Piemonte
Torcolato (37,5 cl), Miotti, Veneto
Passito “Rodon” 2004 ( 37,5 cl)(Gewurtz., Ch., Pinot Grigio), Weger, Trentino-A.A.
Malvasia Passito (50cl), Il Negrese, Emilia
Malvasia delle Lipari (37,5 cl), A Pinnata, Sicilia
1er Cru Classè Sauternes (37,5 cl), Clos Haut – Peyraguey, Bordeaux