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La Carta
Antipasti
Porro arrosto, carota, salva cremasco
18.–
Ovetto 63, patata arrosto e Parmigiano Reggiano, spinacino e tartufo nero
18.–
Crudo di Gamberi, stracchino e clorofilla
20.–
Calamaro scottato, ceci e taccole
20.–
Carpaccio di vitello, lampone e peperone
20.–
Primi
Spaghettino Monograno Felicetti al pomodoro Paolo Petrilli
20.–
Pacchero Monograno Felicetti, pesto leggero e tonno rosso
22.–
Tagliatella di pasta fresca, anatra, arancio e timo
22.–
Riso Riserva San Massimo, lemongrass, caprino e miele croccante
22.–
Linguine “Monograno Felicetti” alla Milanese (Zafferano, Ossobuco e Gremolada)
22.–
Secondi
Spigola, salsa alla Mugnaia, fagiolini
30.–
Rombo chiodato, burro, capperi e pak choi
30.–
Tonno rosso scottato, sesamo nero, miso, cipollotto e yuzu
30.–
Faraona come un saltimbocca, culaccia, salvia, burro di Normandia e cicoria
30.–
Filetto di Manzo alla Wellington con spinaci
34.–
La classica costoletta di vitello alla milanese, pomodori confit e patate
34.–
Dessert
Tatin alla Mela, cioccolato bianco, sambuco
12.–
Yogurt, mirtillo e lavanda
12.–
Sacher: lampone, cioccolato ruby e albicocca
12.–
Mousse al Cioccolato Valrhona, whisky torbato e arachidi
12.–
Mango, Mandorla e Cioccolato Biondo (Cremoso al Cioccolato Biondo Valrhona, Mango Confit, Terra di Mandorla e Cacao)
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