ANTIPASTI

Bruschetta a Piacere from 5.50
Toasted rustic bread served to your choice

*Mozzarella in Carrozza 6.00
Deep-fried mozzarella with a spicy tomato sauce

Melanzane Lario 7.50
Charcoal grilled aubergines served with Parma ham, mozzarella, cherry tomatoes and basil

Insalata di Shitaki 8.50
Shitaki mushrooms sautéed with olive oil and garlic served with parmesan cheese and crispy bacon on a bed of crispy spinach

Prosciutto Mezzaluna 9.00
Half moon prosciutto served with seasonal fruit

Granchio Fresco e Mango con Lattuga 10.50
Fresh white crab meat served with mango on a bed of little gem lettuce (this dish may contain shell fragments)

*Ortaggi Arrostiti con Caprino 8.50
Roasted vegetables with lightly grilled goats cheese

ZUPPE

TRADITIONAL COMASCAN STARTERS
charged extra as a main course

Minestrone alla Milanese 5.50
Traditional minestrone soup with pancetta

*Funghi e Polenta 9.25
Seasonal wild mushrooms sautéed with white wine garlic and herbs served with polenta

Fettuccine alla Ragù di Cervo 9.50
Flat noodles with venison ragoût

*Garganelli al Tartufo Nero 9.50
Rolled pasta served with mushroom, sun-dried tomato, rucola and black truffle sauce

Risotto Como Lario 11.25
Carnaroli rice cooked with wild mushrooms and wrapped in Parma ham

PASTE
charged extra as a main course or if taken as a single dish

*Spaghettini Aglio Olio Peperoncino 7.50
Spaghetti with garlic, olive oil and chilli

Lasagna Tipica 8.50
Lasagne with a traditional meat sauce

Paccheri al Ragù di Coniglio 9.00
Large macaroni pasta with rabbit cooked in red wine and a touch of fresh tomato topped with pecorino

Agnolotti Pomodoro e Basilico 8.50
Home-made pasta filled with ragoût of veal seasoned with herbs served with tomato and basil

Tagliolini al Granchio Fresco 9.50
Thin noodles with a fresh crab sauce (this dish may contain shell fragments)

Linguine allo Zafferano e Gamberoni 9.50
Fine noodles sautéed with prawns, courgettes and saffron

Ravioli di Branzino 9.50
Home-made ravioli filled with seabass and basil in a butter sauce

CARNE

Galletto al Rosmarino Arrabbiato 12.75
Baby chicken pressed in herbs and black pepper, roasted and served with cherry tomatoes and cayenne pepper

Scaloppine al Limone 13.50
Veal escalope in a light butter and lemon sauce

Fegato di Vitello a Piacere from 14.00
Calf’s liver served as you like

Arista di Agnello 15.50
Roasted rack of lamb served with a Dijon mustard red wine and herb sauce (cooking time 25 minutes)

Rognoncini di Agnello e Polenta 13.00
Lamb’s kidneys sautéed with garlic, parsley, chilli and white wine served with polenta

Pollo Ripieno 13.50
Free range breast of chicken rolled and filled with roasted tomato and green peppers, ham and garlic with a dry white wine sauce

Tagliata di Fracosta 16.50
Thinly sliced sirloin of beef marinated in olive oil and lemon topped with mustard salad and drizzled with balsamic dressing

Cotoletta Milanese alla Primavera 17.50
Veal chop in breadcrumbs topped with rucola and tomato

PESCE

Branzino alla Graticola 14.50
Charcoal grilled sea bass

Gamberoni al Zenzero 14.00
Prawns butterflied and sautéed with ginger, garlic, white wine and chilli served on a bed of crispy spinach

Merluzzo al Forno 16.00
Fillet of cod baked in the oven served in a light butter sauce with crispy bacon and carrots

Misto di Pesce con Spinaci 14.00
Selected mixed fish in Ciabatta breadcrumbs cooked crisply and served with spinach and lemon

Capesante alla Griglia con Rucola 15.50
Charcoal grilled scallops served on a bed of rocket

Coda di Rospo con Radicchio 17.50
Charcoal grilled monkfish on a bed of red chicory lettuce marinated in olive oil and lemon

TRADITIONAL COMASCAN MAIN COURSES

*VEGETALI E INSALATE

Zucchini Fritti 3.50
Deep-fried courgettes

Fagiolini 2.50
Fine green beans

Vegetali del Giorno 3.50
Vegetables of the day

Spinaci 3.50
Fresh leaf spinach

Patate 2.50
Choice of roast, mashed or boiled potatoes

Insalate Varie from 3.00
Selection of salads