Hors d’oeuvre

  • Selection of the finest Varzi cold cuts
  • Ossobuco (veal shank) with bone marrow sauce, celery cream and creamy saffron rice
  • Roasted squids with minted artichokes, citrus sauce and roasted hazelnuts
  • Pumpkin flan on fondan grana padano, balsamic vinegar of Modena and amaretti cookies crumble
  • Raw meat: Beef cubes with chopped hazelnuts; carpaccio with grana topping; beef tartare with black truffle; veal tartare with egg yolk and crunchy butter bread
  • Shrimp scampi and Mazara red prawn carpaccio with Bavarian citrus cream and chopped pistachios
  • Smoked bresaola di tonno (dried and salty tuna fillets) with fennel and tangerine salad
  • Winter garden: fresh baby spinach cream with steamed greens, coconut milk and rice wafer

First courses

  • Old fashioned Milanese risotto with saffron and beef bone-marrow sauce
  • Duck tortellini served on pumpkin velvet soup, with foie gras cream, candied grapes and traditional 18 year aged balsamic vinegar from Modena
  • Nettle and spinach malfatti pasta (similar to gnocchi) served on taleggio cheese fondue, crunchy speck and nuts
  • Pan roasted Milanese risotto with pepper and parmesan cheese (15 minutes wait)
  • Blueberry tagliatelle pasta with deer ragout and porcini mushrooms
  • Violet-colored “Spaghetti” and salted cod confit served with broccoli cream and crunchy bread
  • Rosemary risotto creamed with goat cheese from Montevecchia,
    with luganega sausage and saffron cream
  • Pumpkin gnocchi scented with rosemary and served on chickpea velvet soup with toasted seeds

First and Main courses served together

  • Braised veal shank served with Milanese risotto
  • Roasted loin of veal served with Milanese risotto
  • Cassoeula, typical Milanese recipe with pork rinds, ribs and sausagesalong with stewed cabbage, served with polenta
  • Selection of Italian Cheeses: small selection of fine Italian cheeses with fruit compote, honey and walnuts

Main Courses

  • Milanese breaded veal cutlet with seasonal vegetables
  • Fillet Rossini with foiegras, truffle and Madeira sauce
  • Feathers and fur: deer sirloin with red berries; roe deer goulash with juniper and poplar mushrooms; mallard pâté with salted caramelized chestnuts and corn crumble
  • Herb-flavored rack of lamb with polenta, porcini mushrooms and sweet garlic cream sauce
  • Bavarian beef sirloin with tempura onion rings and fruit jam
  • Plancha-seared salmon with cabbage salad, avocado cream, broccoli purée and squid ink powder
  • Sea bream fillet served with Jerusalem artichoke sauce
    with caramelized and crunchy pumpkin cubes and three types of seeds
  • Our mondeghili (vegan meatballs) with stewed lentils


  • Dark chocolate lava cake flavored with Bronte pistachios served with custard cream
  • Traditional Italian Tiramisù
  • Meringue slices with marron glace and whipped crem
  • Apple cake served with custard cream and candied ginger
  • Hazelnut crème brûlée
  • Fruit sorbet
  • Chocolate and nuts cake with coconut sauce and orange jelly

Our Chef has always been very careful for all the needs of those who suffer from allergies,food intolerances or that have chosen to not eat certain dishes. In this case, we would kindly ask you to inform our staff that is waiting your needs, he would be happy to propose custom dishes and always Fancy.

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