Menu English – The Dry Aged

English Menu

To Start

Bra raw sausage, grilled bread, black kale and zucchini pesto, Castelmagno cheese15

Fassona beef tartare “Macelleria Oberto” ash-goat cheese, hazelnuts and balsamic vinegar18

Jamon Iberico de Bellota – Pata Negra24

Steamed mini bao, Black Angus beef tenderloin carpaccio “Miguel Vergara Selection”, charred tomato and lime16

Mondeghili dry aged (Traditional Milanese meatballs), sautéed spinach, mustard and saffron sauce15

Wagyu croquettes, sweet and sour daikon and teriyaki sauce17

Veraci claim, savoy cabbage fondue, charcoal bread16

Pumpkin flan, sweet cheeses and Cremona’s mustard13

Soft poached egg, Grana Padano cheese, sweet&sour onion, king oyster mushrooms and black truffle15

A5 japanese wagyu tataki “Ginkakuji Onishi Selection”24

From the Kitchen

Tagliatelle of fresh pasta, 36 hours slow cooked dry aged beef ragù, parmesan cream and rosemary oil16

Riserva San Massimo carnaroli rice milanese-style, veal shank ragout, gremolada and grilled marrow bone (Min. 2 Pers.)24

Pata Negra tortellini, cream and beef stock18

Lasagna with traditional ragout and Grana Padano cheese foam18

Slow-braised beef, polenta taragna24

Charcoal prawns, crunchy spinach and Huancaina sauce26

Charcoal-grilled tagliata of Black Angus “Miguel Vergara Selection”, cabbage and mustard mayonnaise24

Soft and crispy suckling pig, potatoes and Castelmagno cheese terrine25

Dry-aged beef sirloin Milanese style in panko breadcrumbs, pumpkin’s cream and seasoned mushrooms27

A4 japanese wagyu ribeye from “Juku Farm”, ginger sautéed vegetables49

From The Charcoal and dry aged

“Dry Aged Restaurant Selection” Fillet – 200g29

Argentinian Sirloin – 250gr26

“Dry Aged Restaurant Selection” Picanha – 220gr21

“Miguel Vergara Selection” flank steak – 220gr21

L- Bone Steaks

Our meats have a minimum weight of around 1.1/1.3 kg and may vary sightly depending on the cut and the size of the loin

Fassona “Macelleria Oberto” – Italy8/hg

Chianina – Italy9/hg

Chianina – T-Bone – Italy11/hg

Bavarian Simmental – Germany7.5/hg

Sashi – Finland8.5/hg

Manzetta Prussiana certified Jolanda de Colò – Poland8.5/hg

Manzetta Prussiana certified Jolanda de Colò – T-Bone – Poland10.5/hg

Barrosa DOP – Portugal11/hg

Angus “Miguel Vergara selection” – Spain11/hg

Angus “Miguel Vergara selection” – T-Bone – Spain13/hg

Rubia Gallega – Spain12/hg

side plates

Sautéed potatoes5

Sautéed baby spinach5

Sautéed vegetables6

Pumpkin sautéed6

Smoked mashed potatoes7

Mixed salad5

dessert

Warm apple and cinnamon cake with English custard9

Pear and chocolate cake with yogurt foam9

Charcoal tiramisu9

Dark chocolate and Barceló Gran Anejo rum9

Matcha tea panna cotta with strawberry and ginger compote9

Tasting of three fine cheeses and jam13

drinks

Still / Sparkling Water 0.50 cl3

Coffe3

Soft Drinks5

Craft beer – 32 Via dei Birrai 50cl – 75cl12/16

Bread & Restaurant cover fee3

How did you meet Dry Aged?

ALLERGENI

Dear Customers, We invite you to inform the restaurant staff of any allergies, intolerances or in case you may need to consume foods free of particular allergenic substances before ordering. The staff is at your disposal to provide you with information about the nature and origin of the raw materials used and how to prepare the dishes on the menu during the preparations in the kitchen. Accidental contamination cannot be excluded. Therefore our dishes may contain the following allergenic substances.

Cereals containing gluten
Crustaceans and crustacean products
Eggs and egg products
Fish and fish products
Peanuts and peanut products
Soy and milk products
Milk and milk-based productse
Nuts
Celery and celery-based products
Mustard and mustard-based products
Sesame seeds and products based on sesame seeds
Sulfur dioxide and sulphites
Lupins and lupine-based products
Molluscs and shellfish-based products

SOME OF THE DISHES / INGREDIENTS IN THE MENU COULD BE PREPARED WITH FROZEN INGREDIENTS OR FROZEN RAW MATERIALS AT THE ORIGIN BY THE MANUFACTURER OR WITH FRESH RAW MATERIALS SUBJECTED TO QUICK BLAST CHILLING TO GUARANTEE THEIR QUALITY AND SAFETY. As described in the procedures of the HACCP plan pursuant to REG. CE 852/4. FISHING PRODUCTS ADMINISTERED RAW OR PRACTICALLY RAW ARE SUBJECTED TO QUICK BLAST CHILLING OF TEMPERATURE TO GUARANTEE THEIR SAFETY AS PROVIDED BY REG. ce 853/04

Menù à la Carte

Tasting Menù

Carta dei Vini / wine list

English Menu

To Start

From the Kitchen

From The Charcoal and dry aged

L- Bone Steaks

side plates

dessert

drinks

ALLERGENI

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