Grilled bread, marinated raw bluefin tuna, stracciatella cheese from Caseificio Stella Dicecca, lemon, wild fennel (Allergens: a, c, d, m)

Egg dish with clams and wild lupini beans from the Adriatic, aged black lemon 
(Allergens: b, c, d, i)

Grilled horse sirloin with kimchi sauce - 200g - (Allergens: a, i, l)

Traditional Milanese meatballs, made according to our recipe with gremolata mayonnaise (Allergens: c, d, e, i, q)

Deep-fried and stuffed with fresh sheep's milk ricotta and wild herbs (Allergens: c, d, i)

With Spigaroli cooked shoulder ham from San Secondo and 30-month aged organic Parmigiano Reggiano from Azienda Agricola Iris (Allergens: c, d)

With 8-row corn flour, an ancient variety stone-ground, and mild gorgonzola from Caseificio Arioli (Allergens: c, d)

Served raw and grilled, Masseria La Calcara sheep’s milk ricotta, grilled lemon and mustard emulsion, Barzotto egg from a white Livorno hen (Allergens: c, i, o)

Grilled fresh peas, pea pods, fava beans, baby spinach, "Pecorino dei Basilischi" (Guffanti selection), buttermilk, puffed buckwheat (Allergens: c)

Biscottata, seasoned with extra virgin olive oil and fried rosemary - 48 hours of leavening 
(Allergens: d, m, n, q, -)

(Allergens: d, m, n, q, -)

The Coppa and Lonzardo from Az. Agricola Bettella, the “Verdiano antiche razze” salami made from “Spigaroli” black pigs (Allergens: may contain traces of l)

Di Spigaroli, gold selection, aged over 24 months with butter flakes from Caseificio Pedretti (Allergens: possible traces of l)

From the Zavoli Farm, 38 months (Allergens: may contain traces of l)

Selection of the finest national and international cheeses, blackberry honey from Apicoltura Clerici, compotes and chutneys by Alessio Brusadin, served with organic herbal and flower infusions (Allergens: c, l)

From Cascina Pizzavacca - 100 g (Allergens: l, p) 8

Seasoned with a pesto made from capers, shallots, gherkins, chives, and mustard à l'Ancienne, or served with oil, salt, and pepper (Allergens: o, -)

Premium veal smoked by us in our cookshack, tuna sauce, roast gravy, garden chervil 
(Allergens: a, i, l, o, p)

Free-range white Livorno chicken from the “La Fornace” farm, poached, with seasonal vegetables and Parmigiano Reggiano cream 
(Allergens: i)

Lightly smoked Black Angus beef with Cipriani sauce and fried capers (Allergens: a, d, o, i)

(Espresso - 20-minute wait, minimum two people, available in vegetarian and/or lactose-free versions)
 Authentic Carnaroli rice from Tenuta Margherita, cooked in chicken broth with Italian saffron from the “Collina d’oro” farm, juniper-infused sour butter, 30-month-aged organic Parmigiano Reggiano from the Iris farm, gremolà, veal marrow, and its demi-glace (Allergens: c, d, l)

Stuffed with wood-fired beef brisket prepared in-house, creamed with cream from the Carena dairy, Traditional Balsamic Vinegar of Reggio Emilia PDO aged over 12 years from “Acetaia San Giacomo,” veal demi-glace, and smoked pepper (Allergens: c, d, i, l)

With traditional Cascina ragù sauce, organic Parmigiano Reggiano aged over 30 months (Allergens: c, d, i, l, p)

(limited availability) Antica Riserva Gorini rice Milanese style, sautéed in butter, white ragù made with farm-raised meat, Parmigiano Reggiano cheese 
(Allergens: c, l, p)

Our butcher selects the best cuts depending on daily availability, with aging of up to 40 days in our aging room.

From Creekstone Farm USA - 250 g cut 
(Allergens: -)

Butter-glazed, wild pepper sauce, fresh herbs - 200 g cut (Allergens: c, p, o, l)

From Laura Peri's farm in three ways: grilled breast, butter-glazed thighs, marinated fillet, 
its sauce with raspberries and herbs 
(Allergens: c, l)

Raised outdoors at Fattoria La Fornace, grilled, with roast sauce (Allergens: c, o, p)

Fine local veal as per tradition, gently cooked in clarified butter, served pink with smoked mountain mashed potatoes, glazed shallots, misticanza - 300g cut (Allergens: c, d, i)

Angus Priest's Cap in Nebbiolo with smoked mountain mashed potatoes (Allergens: c, l, p)

Grilled Mora Romagnola from Az. Agricola Zavoli, smoked mashed potatoes, leeks with Balsamela from Acetaia San Giacomo (Allergens: c, l)

Its port cooking sauce, grilled lettuce, apple chuntey, green tomato and horseradish (Allergens: c, l, p)

Grilled dishes, depending on garden availability

With smoked mountain potatoes (Allergens: c)

With herbs from the garden (Allergens: c)

With fresh cherry tomatoes, mixed seeds, marinated carrots, vinaigrette sauce (Allergens: -)

6 to 10

With a creamy hazelnut mousse from Azienda Agricola Tomatis, a drizzle of Marco Colzani’s 60% Ecuador dark chocolate, and praline-coated hazelnuts, served in the dining room (Allergens: c, d, e, i)

Our take on traditional tiramisu with Milanese pan mein and mascarpone from Caseificio Carena (Allergens: c, i)

Apple tarts with butter pastry, served with vanilla ice cream freshly churned in a Carpigiani machine and Balsamela from Acetaia San Giacomo (Allergens: c, d, l)

With Marsala zabaglione cream (Allergens: c, d, i)

Our selection of miniature pastries (Allergens: ask staff)

With wild strawberries and Saba from Acetaia San Giacomo (Allergens: c)

Flavors inspired by nature (Allergens: Ask our staff)

Custard ice cream topped with our espresso or Borsci liqueur (Allergens: c, i)

Fresh fruit of the day (Allergens: -)