Menu

Starters • First courses and risotto • Main courses • Side • Dessert

Starters

Selection of cold cuts with “Fried Dumpling”

Traditional veal with tuna sauce

Veal paté, brioches seared with butter and compote of red onion with Barbera

Cutting board of breech and Burrata d’Andria

Cantabrian anchovies “Linda Playa selection” brioches bread and maitre d’hotel butter

Grilled lettuce, anchovy cream, wild garlic and chilli oil
Soft egg at 64°, mousse with Grana Padano, agretti and black truffle
Salmon ceviche, avocado gazpacho, corn chips and papaya seed powder

First courses and risotto

Milanese risotto creamed with saffron pistils

Milanese sautéed risotto and DOP gorgonzola fondue

Salty cannoli, chopped beef ragout, sheep’s milk ricotta mousse, candied orange zests and pistachio

Tagliolini with butter, black truffle from Val Brembana and Cardoncello mushroom powder

Tortelli stuffed with duck, potatoes, leeks, coffee and marjoram

Fresh pasta spaghetti with traditional meat sauce and bay leaf powder

Main courses

Milanese style veal cutlet, breaded and fried in clarified butter

Milanese style sliced veal shank served with saffron Risotto

Croaker fillet cooked at 62°, crispy courgettes scapece style, and Mediterranean sauce

Prawn roll stuffed Aeolian style, pistachio crumble and squid ink potato cream and chips

Grilled Beef Cuberoll (250g) with sauteed spinach

Fassona beef tartare Piedmontese, capers, anchovies, mustard, shallots and egg yolk
Beef carpaccio with chicory and datterino tomato confit

Side

Sautéed potatoes

Sauteed spinach

Mountain mashed potatoes

Salad with seasonal vegetables

Cherry tomato and basil salad

Dessert

Selection of Lombard cheeses with raisin bread and chestnut honey

Tiramisù

Tarte Tatin served with ice cream

Sbrisolona Mantovana

Boùnet piemontese

Lemon sorbet, mulberry sorbet, mandarin sorbet and ice cream

Fresh fruit salad