Vintage Jazz Food & Wine Menu

Menu

• Tagliere misto salumi e formaggi con focaccia

  24.00
  Mixed platter of cold cuts (18-month parma ham, truffle mortadella, rolled bacon with garlic and pepper, slinzega) and cheeses (gorgonzola, toma alla menabrea and salva cremasco) served with acacia honey, pear and onion compote and homemade focaccia
• Fois gras con pan brioche

  18.00
  Fois gras de canard served on toasted homemade brioche bread
• Scarpetta con ragù di salsiccia

  10.00
  Sausage ragout served with toasted bread
• Scarpetta vegetariana

  10.00
  Stewed borlotti bean soup served with toasted bread
• Carpaccio di manzo

  14.00
  Angus carpaccio served with cantabrian anchovies, honey mustard and maldon salt
• Vitello tonnato

  15.00
  Slow-cooked veal topside with tuna sauce
• Ostriche n 3

  4.50
  Ostriche della bretagna n3 oysters from brittany n3
• Caviale asetra
  Caviale asetra pane tostato e riccioli di brutto asetra caviar toasted bread and ugly curls
• Pan - bao

  10.00
  Pan bao al nero di seppia con mazzancolle avvolte nel bacon, spicy mayo al miele, tartare di mela verde e misticanza cuttlefish ink pan bao with bacon-wrapped prawns, spicy honey mayo, green apple tartare and mixed salad
• Burro & acciughe del cantabrico

  15.00
  Acciughe del cantabrico servite su pane bianco tostato e riccioli di burro cantabrian anchovies served on toasted white bread and curls of butter

• Burrata e alici

  17.00
  Pinsa con impasto romano servita con alici del cantabrico e burrata pugliese pinsa with roman dough served with cantabrian anchovies and burrata from puglia
• Margherita con bufala

  16.00
  Pinsa con impasto romano servita con passata di pomodoro, basilico e bufala fresca pinsa with roman dough served with tomato sauce, basil and fresh buffalo mozzarella
• Stracciatella, rucola e pomodorini

  16.00
  Pinsa con impasto romano servita con stracciatella, rucola e pomodorini pinsa with roman dough served with stracciatella, rocket and cherry tomatoes

• Caesar salad

  16.00
  The most famous salad in the world with grilled chicken breast, iceberg, crispy bacon, parmesan flakes, homemade caesar dressing and croutons
• Prawn salad

  16.00
  Salad of cherry tomatoes, avocado, carrots, cucumber, purple cabbage, white cabbage and grilled shrimp served with yogurt sauce

• Spaghetti al pomodoro

  16.00
  Spaghetti with tomato sauce and basil as per italian tradition
• Raviolo alla carbonara

  18.00
  Homemade ravioli filled with carbonara cream served with crispy bacon and pecorino cheese
• Tagliolini al tartufo

  25.00
  Homemade tagliolini with truffle butter cream and fresh truffle according to seasonality
• Risotto barbabietola, burrata e limone

  22.00
  24 month carnaroli rice with beetroot cream, fresh burrata and lemon zest
• Gnocchetto alla barbabietola con porri, zola e speack croc

  20.00
  Homemade red beetroot gnocchi with crispy leek, gorgonzola cream and crispy speack
• Pappardella ai crostacei con pomodorini

  24.00
  Homemade pappardella with prawns, scampi and cherry tomatoes
• Linguina burro, acciughe, limone, bottarga e pangrattato

  18.00
  Linguine with butter cream and anchovies with a sprinkling of lime zest, mullet bottarga and flavoured bread

• Filetto alla wellington

  36.00
  Filet, parma ham aged 18 months, mushrooms and mustard enclosed in a puff pastry case and served with a meat base
• Filetto al pepe verde

  30.00
  Angus fillet served with green pepper cream
• Filetto di manzo grill con patate

  28.00
  Grilled argentine angus filet served with baked potatoes
• Diaframma grill con peperoni e patate

  28.00
  Australian angus diaphragm served with roasted potatoes and peppers
• Tagliata di controfiletto

  26.00
  Grilled irish black angus steak accompanied by roasted potatoes and peppers
• Carrè di agnello marinato

  24.00
  Rack of lamb served marinated with yogurt and mint served with potatoes
• Galletto alle erbe

  18.00
  Rack of lamb served marinated with yogurt and mint served with potatoes
• Pollo all’indiana

  17.00
  Chicken breast bites in curry with ginger basmati rice cake
• Goulash

  18.00
  Beef bites with paprika and onions served on a bed of celeriac puree
• Salmone novegiese

  23.00
  Norwegian salmon fillet served with lemon gel and roman-style artichoke
• Lo spiedo di gamberi

  19.00
  Shrimp skewer in aromatic herb and citrus breadcrumbs, served with rocket and cherry tomatoes

• Cheeseburger con patate al forno e salsa burger

  19.00
  180g hamburger served with salad, tomato, melted cheddar in our homemade brioche bun
• Lumbard burger

  24.00
  180g hamburger served with gorgonzola, homemade caramelized onion, salad and homemade honey mustard in our homemade brioche bun

• Tartare classica

  22.00
  French limousine tartare served with mustard, anchovy, capers
• Tartare al tartufo

  28.00
  French limousine tartare seasoned with oil, salt and pepper, fresh truffle

• tiramisù 15 recensioni

  9.00
  The most famous dessert of our country made as the traditional recipe dictates
• Mousse al cioccolato

  9.00
  Soft dark chocolate mousse served in a cup with a sprinkling of white chocolate
• Tartelletta con crema al limone e frutti di bosco

  11.00
  Shortcrust pastry tart with lemon cream and fresh berries
• Cookies & dulce de leche

  9.00
  Homemade cookie base, homemade cream cheese and dulce de leche and meringues
• Cheesecake al mango

  9.00
  Ricotta cheesecake slice with mango puree
• Strudel & cream

  10.00
  Puff pastry filled with apples served with lemon cream

• Polpo a pezzetti con patate lesse, prezzemolo e scorza di limone
  Octopus in pieces with boiled potatoes, parsley and lemon zest

• Tagliolino fatto in casa con ragù di polpo
  Homemade tagliolini with octopus ragù

• Riso carnaroli con polpo, burrata pugliese e asparagi
  Carnaroli rice with octopus, burrata pugliese and asparagus

• Tentacolo di polpo con purea di fave e cicoria saltata
  Octopus tentacle with broad bean puree and sautéed chicory