Menus
STARTERS
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Yellowtail Tuna Carpaccio 25
Citrus dressing, basil-infused extra virgin olive oil, light ponzu
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Baby Octopus “Luciana” 25
Slow-cooked, datterini tomatoes, Taggiasca olive
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Burrata from Andria 23
Traditional Italian mix of seasonal vegetables, lightly pickled, Parma ham
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Puntarelle Salad 21
Parmigiano Reggiano shavings, Cantabrian anchovy
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Mondeghili Giannino 1899 16
Traditional Milanese beef meatballs, Parmigiano cream | Add black truffle +£3
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Veal Tonnato “Giannino Style” 25
Classic tuna sauce, capers, veal jus
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Marango Beef Tartare 25
Burrata cream, olive oil, crispy Calabrian crusco pepper | Add black truffle +£3
PASTA & RISOTTO
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Spaghetti alle Vongole 28
Fresh clams, garlic, olive oil, parsley | Add mullet roe (5g) +£7
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Risotto alla Milanese 32
Carnaroli rice, saffron, veal reduction
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Risotto alla Milanese with ossobuco and gremolada 55
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Homemade Tagliatelle ragù 25
Traditional slow-cooked beef ragù Bolognese
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Homemade Spaghetti Pomodoro 22
Tomato, basil
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Homemade Fettuccine Alfredo 26
Butter, 36-month aged Parmigiano Reggiano | Add black truffle +£8
FISH & meats
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Dover Sole Meunière 55
Butter and lemon sauce, toasted breadcrumbs, citrus notes & capers
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Crispy Cod 33
Cardoncelli mushrooms, mixed herbs, mayonnaise
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Whole Sea Bass to Share (approx. 800g) 80
Prepared salt-baked, charcoal-grilled or gently stewed with cherry tomatoes and olives
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Whole Sea Bass to Share (approx. 1.8kg) 150
Prepared salt-baked, charcoal-grilled or gently stewed with cherry tomatoes and olives
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Whole Turbot to Share (approx. 800 g) 80
Prepared salt-baked, charcoal-grilled or gently stewed with cherry tomatoes and olives
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Beef Fillet Rossini 55
Beef fillet, brioche, foie gras, beef jus, black truffle
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Beef Fillet 38
Prime beef fillet, served with seasonal grilled vegetables
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Milanese Veal Cutlet 55
Served with Rocket leaves, cherry tomatoes and mayonnaise
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Duck Breast 48
Low-temperature cooked, grilled radicchio, toasted hazelnuts, veal jus
