Giannino dal 1899 Menu

First Courses

• Saffron Pan-Fried Risotto Traditional Milanese Recipe
• Classic Saffron Risotto with "Cascina Malpaga" Rice
• Risotto with Lobster and Purple Potatoes Chips
  20 minutes

• Plin Ravioli with Codfish and Peas Cream
• Home-Made Pasta Al Torchio with Red Tuna and Basil Pesto Sauce
• Spaghettone Cacio Cheese, Pepper and Pear with Azetra Caviar
• Cappellaccio" Filled with Bufalo Cheese with Zucchini and "Monaco" Provolone Cheese
• Tonnarello with Lamb Ragout and Smoked Provola Cheese

Starters

• King Crab, King Crab
• Selection of Oysters: Plate de Belon, Gillardeau
  Available in: ½ dozen
• Raw Chopped Mazara Red Shrimps with Finger Lime, Avocado and Salad
• Shi Drum Tartare, Vegetable Kisir and Bread Chips
• Lime Marinated Grouper with Yellow Datterini Tomatoes Soup
• Beluga Iranian Caviar
  Available in: gr. 20
• 63° Steam Boiled Egg, Bufalo Ricotta Cheese, Asparagus and Puffed Amaranth
• Veal Shank Cube with Creaming Milano Rice
• Piedmont Fassona Beef Tartare
• Caramelized Foie Gras, Burrata Mayonnaise, Mango and Norcia Truffle Water

Vegan

• Risotto with Asparagus and Almond Butter
• Carrots and Ginger Soup with Black Rice
• Roasted Seitan with Grilled Trevisana, Soy Yogurt and Hazelnuts
• Grilled Mushrooms, Tropea Onion and Peppers
• Dark Chocolate Cake with Almond Sauce
• Pastry with Caramel Pineapple Flambè and Coconut Sorbet

Dolci

• Yogurt and Caramel Ball with Egg-Nog Mousse, White Chocolate Cream and Vanilla Sauce
  Suggested Pairing: Donnafugata Kabir Moscato di Pantelleria 2016
• Orange Tuile with Namelaka Cream and Raspberries Sauce
  Suggested Pairing: Donnafugata Kabir Moscato di Pantelleria 2016
• Liquid Chocolate Pie with Caramelized Bananas, Pistachio Ice Cream
  Suggested Pairing: Giulio Cocchi Barolo Chinato NV
• Lemon Delight
  Suggested Pairing: Chateau de Stony Muscat de Frontignan 2015

Main Courses

• White Seabass, Tomato Water and Mashed Potatoes with Wild Fennel
• Grilled Dover Sole with Baby Vegetables (for 2 Persons)
• Black Cod, Chlorophill Mayonnaise and Parsley Black Garlic and Berberè
• Duck Breast, Carrots, Juniper and Green Apple Gel
• Segovia Suckling Pig Leg, Filled with Apricot, Mille-Feuille Potatoes and Sauteed Chicory
• Tournedos Beef "à la Rossini
• Breadcrumbed Pink Veal Cutlet on the Bone with Potatoes
• Gochujang Marinated Kobe, Enoki Mushrooms and Cajun Cauliflowers

• Loin of Veal with White Wine Reduction, Rosemary and Pancetta Served with Saffron Risotto
• Braised Veal Shanks Served with Saffron Risotto

Menu Degustazione

• Raw Chopped Mazara Red Shrimps with Finger Lime, Avocado and Salad
• Caramelized Foie Gras, Burrata Mayonnaise, Mango and Norcian Truffle
• Plin Ravioli Filled with Codfish and Peas Cream
• Tonnarello with Lamb Ragout and Smoked Provola Cheese
• Black Cod, Chlorophyll Mayonnaise and Parsley Black Garlic and Berberè
• Segovia Suckling Pig Leg Filled with Apricot, Cabbage, Peperoni Chunty, Potatoes, Tamarind
• Tribute to Milan ~ Chocolate Donut, Liquid Panettone, Torroncino Ice Cream