Menu alla carta
Hors-d'oeuvre
Sweet and sour salad of chicory hearts, diced mountain medium hard cow’s cheese (Casera) and crispy bread
€ 12.00
Chicken livers paté with Marsala wine, leeks and apples chutney, whole wheat brioche bread
€ 14.00
Stewed broccoli “fiolaro”, soft egg 63° and Stracchino cheese fondue (mountain soft and fresh cow’s cheese)
€ 12.00
Broccoli fiolaro: local producer Cascina Rampina farm in Monticello Brianza
“Nervetti” and cannellini beans with hot cream of potatoes and extra-virgin olive oil
€ 12.00
Selection of local cold cuts with Russian salad
€ 13.00
Our plate of cured meats
“Sheep’s”
Brianza lamb “violino” – dry-salted Brianza lamb – (our production), fresh goat’s cheeses from Valsassina Valley, onion preserve with balsamic vinegar and crispy buckwheat crackers
€ 16.00
Frivolous
Artisan Bresaola (dry-salted beef) from Valtellina Valley, particular salami from Bergamo mountains, Stracchino (mountain soft and fresh cow’s cheese) from Valsassina Valley, sweet and sour Voghera pepper (Slow Food Presidia) and grain brioche bread
€ 16.00
First course
Risotto with “Luganega di Monza” (typical and local sausage) (2 people minimum)
€ 17.00
Luganega di Monza = Light color and delicate in taste. The main ingredients are: pork, Grana Padano, Marsala wine and natural flavours. Producer: Old Butcher Gigi Viganò – Verano B.za (Mb)
“Riso al salto” from the Milan tradition
€ 16.00
Riso al salto is a traditional dish from Lombardy, originating in Milan. It consists of a Milanese-style risotto, sautéed until cryspy and golden.
Potato dumplings with local potatoes from Oreno, pumpkin cream and drops of matured mountain ricotta
€ 15.00
Potatoes from Oreno = Producer: Agrifoppa Farm – Oreno di Vimercate (Mb)
Home-made tagliatelle and “Misultitt”
€ 15.00
Potatoes soup with wild mushrooms (porcini)
€ 15.00
Second course
Grilled “Misultitt” from Como lake served with wholegrain polenta
€ 18.00
“Misultitt” * = dried twite shad (fresh water fish)
Grilled lavaret from Como lake with aromatic herbs
€ 16.00
“Mondeghili: meat rissoles” with mashed potatoes
€ 16.00
Sliced fillet of beef with red chicory salad
€ 20.00
Tripe Milanese style with white beans
€ 16.00
Stewed shank of pork, Marsala sauce served with whole grain polenta
€ 18.00
Stewed Brianza snails served with whole grain polenta
€ 20.00
Beans medallion (Acerra dente di morto bean Slow Food Presidia), creamy soft cow’s cheese and sweet and sour aubergines (vegetarian dish)
€ 14.00
Tasting Menu
Cheese
TYPICAL DAIRY PRODUCTS FROM THE OROBIAN VALLEYS
The originality of a cheese is not only the result of its processing but also of the context in which the animal is bred
“La Piana” Great cheese Selection (cow’s and goat’s cheeses)
with fruits and vegetables preserves
€ 20.00
Selection of cow’s cheeses
€ 13.00
Selection of goat’s cheeses
€ 15.00
Tasting of various “stracchini” cheeses from Valsassina Valley
€ 10.00
Strachitunt dop (Locatelli Farm) (Slow Food Ark of Taste) with pineapple and rosemary marmalade
€ 13.00
Historic “Ribelle” (Slow Food Presidia)
(Ancogno Soliva Summer ’15)
€ 18.00
***
“Bettelmatt” (mountain cheese summer 2019/2021) (Slow Food Ark of Taste) with leeks and apple preserve
€ 18.00
***
Cheese selection from the tradition of Piedmont pasture (Cuneo) – cow’s and goat’s cheeses : Blu di Cuneo (blue cheese), Piedmontese cheeses made using traditional methods, mixed milk cheeses of different ages
€ 20.00
Producer: Gallina Golosa Farm – Vottignasco (Cn)
(It’s possibile to ask for small tastings)
Desserts
Natural Fruit smoothie
€ 5.00 each (220ml)
Desserts
Dark chocolate mousse with caramelized sauce of citrus fruits from Sicily and crumbly biscuit
Custard ice-cream with mountain bitter liqueur and buckwheat crumble
Nougat parfait with caramel sauce and crumbs of meringue
Thinly sliced pineapple with lemon sorbet
Crispy wafer with fruit sorbets
Cake “La Piana”: ask for the cake of the day
Hot flan with chestnuts, fluffy cream and dark chocolate
8,00 € per portion
Wine List
Craft Beer
Allergens
To better serve our customers, we encourage those with allergies to one or more of the listed allergens to inform us both when booking and to the dining room staff. The menu presented at your table provides detailed information about each course. Thank you for your cooperation.