I
Antipasti
Burrata & fig
Puglian burrata, late figs, basil oil, toasted hazelnut.
€16
Vitello tonnato
Veal, tuna cream, salted capers, the way Milano expects it.
€15
Carciofi alla brace
Grilled artichokes, lemon, pecorino, mint.
€13
II
Primi
Tagliatelle al ragù
Slow ragù, hand-cut pasta, twenty-four-month parmigiano.
€22
Risotto alla milanese
Saffron, bone marrow, aged parmigiano. The dish of the city.
€21
Tortelli di zucca
Pumpkin, amaretto, sage butter. Autumn, when it comes.
€19
III
Secondi
Branzino in crosta
Whole sea bass baked in salt, lemon, wild fennel. For two.
€34
Cotoletta alla milanese
Bone-in veal, breaded and fried in butter. Nothing else.
€28
Brasato al Barolo
Beef braised in Barolo, soft polenta, three days of patience.
€30
IV
Dolci
Tiramisù della casa
The recipe we do not change. Ever. Dusted to order.
€11
Panna cotta, mosto d'uva
Set cream, grape must, a little sea salt.
€10
Sgroppino al limone
Lemon sorbet, prosecco, a splash of vodka. To finish clean.
€9
V
Dalla cantina
Franciacorta Brut
The way every dinner here should begin. Glass.
€12
Vermentino 2022
Sardinia. Citrus, salt, made for the branzino. Glass.
€10
Barbaresco 2018
Nebbiolo, Piedmont. Rose, tar, a long finish. Glass.
€14
Amaro flight
Three regional amari to close the night.
€15
Four hundred labels by the bottle. Ask the table for the list.