Menu
TO BEGIN WITH...
Bone-in tartare of 30-day aged organic Vecchia Varzese cow, with Cetara anchovy colatura mayonnaise, tomato air, liquid marrow and chives.
16€
Canadian bison tartare from Noble premium Bison breeding with Foie Gras escalope, asparagus air, marsala brown bottom and toasted pine nuts.
19€
Roastbeef of duck breast with caramelized onions, toasted almonds, candied orange, and spherified balsamic vinegar.
15€
Caprese dell'Artigiano with colored tomato carpaccio, burrata pugliese and Greek basil.
13€
Tris crudités de mer
- Langoustine and melon
- Tuna, orange and avocado tartare.
- Red shrimp from Mazzara del vallo with saffron pistils.
20€
THE ARTISAN IN JAPAN
Gunkan with:
- "La Giovanna" three-step cooked bacon, Capitelli selection.
- Cecina de León IGP, (dried and smoked bresaola) from old Galician cow "El Abuelo" selection.
15€
Sushi roll with Piedmontese fassona "Brisval" bresaola, Nori seaweed, seared Black Angus Uruguay sirloin and teriaky mayonnaise.
17€
Shabu Shabu* with Japanese Wagyu district sashimi from Kagoshima A5 accompanied by wasaby mayonnaise, teriaky balls and soy sauce.
* Shabu shabu is a traditional Japanese dish similar to sukiyaki but considered healthier, in which meat and vegetables are cooked simultaneously in broth and then served with various sauces.
25€
TRADITIONAL CHARCUTERIE BOARD
Culatello di Zibello riserva 24 months, cuore di spalla riserva 18 months and pancetta cooked in three stages "La Giovanna," accompanied by giardiniera of our own production.
18€
CHOPPING BOARD 100% DE BELLOTA
Jamon de Bellota 100% Iberian Patanegra selection "Carrasco" , 42 months aged, accompanied by peppers from the piquillo of Navarre.
29€
IBERIAN SELECTION CHOPPING BOARD
Jamon iberico cebo de campo 50%, jamon serrano riserva 18 months and old cow CECINA (dried and smoked bresaola).
23€
CHEESE BOARD SELECTION THE ARTISAN
"Luigi Guffanti 1876"
- Toma San Sebastiano
Cow's milk, 8 months aged, semi-hard straw-yellow paste, Val d'Aosta.
- Nettle Robiola
Cow's, sheep's and goat's milk, 15 days ripening , white soft dough, Langhe
- Blue de Moncenis
Cow's milk, aged 90 days, yellow compact paste with blue marbling,Val Susa)
- Fiore Sardo PDO
Sheep's milk, aged 105 days, semi-hard and pasty straw-colored paste, Sardinia
19€
CHEESE TASTING BOARD (MARCO BERNINI)
Vertical cheese tasting "Marco Bernini" Pozzol groppo
- Desert
Little white Reggio Emilia, cow's milk.
- GB
Pure English-style white herbage with on the surface tannins by creaming 2018 Barbera skins, cow's milk .
- Erica in blue
Cow's milk, aged 12 months, refined with dates, raisins, rum and chestnut honey.
- Port
Mixed-milk (sheep's milk-vaccine) cheese with a Roquefort flavor with a balance of Indian blends of Tandoori Masala and Curry Madras.
23€
MIXED BOARD CUTS AND CHEESES
- Culatello di zibello riserva 24 months, cuore di spalla riserva 18 months and pancetta cooked in three stages "La Giovanna," accompanied by giardiniera of our own production.
- Nettle Robiola, Toma San Sebastiano and Fiore sardo.
21€
THE BAKERY
THE BONELESS CUTS
Sirloin of Black angus Uruguay grain-fed farm 'Novillo Real' (280 gr.)
With a side of potatoes
24€
Grain-fed fillet of Black angus Uruguay farm 'Novillo Real' (200 gr)
With a side of potatoes
25€
Danish rump ribeye selection "Swami," SUPREME marbling.
basic size of 300/350 gr .
13.50€/bed
Skewer of Picanha Black angus U.S.A. "Creekstone Farm" Marezzatura Prime (250 gr.)
With a side of potatoes
26€
THE TASTINGS
Tasting of fillets (300 gr.
- Three different types of fillets based on our selection of the moment.
Table cooking.
Starting from 42€
Wagyu tasting (240 g.)
-District "Kagoshima" A5 Japan
-StoneAxe Breeding Australia (100% fullblood F5)
-District PGI "Kobe" Japan
Table cooking.
110€
THE KITCHEN SECONDS
Stratagliata of Piedmontese Fassona with house mayonnaise. (250 gr).
With a side of potatoes
22€
Cut of Canadian bison breeding "Noble premium Bison". (200 gr).
With a side of potatoes
27€
Vallespluga Galletto double-cooked (cbt and oven) with spice marinade (500 gr. approx.).
With a side of potatoes
20€
Short ribs (ribs) of Danish beef "Swami selection," cooked at a low temperature and finished on the grill (about 450 gr.).
With a side of potatoes
21€
Cordon bleu with breaded breadsticks of Iberian piglet de Bellota selection "PrinceSan," "La Giovanna" smoked cooked bacon and melted Gruyere cheese.
With a side of potatoes
22€
Mixed fried food with battered tuna, squid rings and tufts, Argentine shrimp, langoustine and tempura vegetables.
23€
CONTENTS
- Mashed potatoes with smoked bacon 4.50€
- Grilled vegetables 5.50€
- Spiced "crescent" fries 4.50€
- Seasonal vegetables in tempura 6€
- American sweet potatoes 5.50€
- Fennel, orange and Olivie riviera salad. 5,50€
- Giardiniera of our own production 5,50€
HAMBURGER
L'ARTIGIANO
Artisan bun bread, our own organic Varzese old cow Swiss (180gr.), artisan sauce, gentile salad, coppery tomato, caramelized onion, gruyere, crispy guanciale and tartar sauce.
16€
WAGYU
Artisan "BUN" bread, Swiss (180 gr.) from our own production of Italian Wagyu, 100% fullblood, Azienda Agricola Tenuta Ca' Negra, homegrown mayonnaise, fennel salad, chives, creamy egg.
20€
VEGAN
Spinach bread, vegan Swiss, cream of jackdaw, spinach, chestnut honey onion, tortilla and caper powder.
*In case of special intolerances or allergies related to the ingredients in this dish, ask the wait staff.
15€
HOMEMADE DESSERTS
Tiramisu revisited: mascarpone bavarese with soft coffee heart.
7,50€
Pistachio parfait with kumquat jelly, caramelized pistachios and crunchy crumble.
9€
4-chocolate mousse with yuzu-marinated strawberries.
9€
Apricot and rosemary cheesecake.
7,50€
Fruit in osmosis
6,50€
THE ARTISAN'S SORBETS:
- Lemon
- Raspberry and lime
- Passion fruit and basil
6,50€
*Covered and bread 3
*If you have allergies or intolerances, please contact the wait staff who will be able to give you the best information about them
DID YOU KNOW.
The maturing of meat is that particular curing process that makes meat more soft and, above all, tastier. Maturing is called 'dry ageing' in English and is a popular process among meat lovers.
