Locanda Sempione

Iberico Bellota Patanegra served with toasted bread and guacamole.

Beef carpaccio marinated in pepper and rosemary, with goat cheese mousse, hazelnuts, mixed greens, and black truffle caviar.

Culatello selection served with giardiniera and focaccia.

Ricciola crudo with stracciatella, mango mousse, and crispy capocollo.

Bluefin tuna tataki with Cantalupa melon, lime lettuce, and Tropea onion with Campari.

Cantabrian anchovies served with saffron whipped butter and toasted brioche.

Pink shrimp served with oil, lemon, and pepper.

Fresh anchovies prepared Mediterranean style with cherry tomato brunoise, pine nuts, and pickled spring onion.

Paccheri pasta with octopus and Sichuan pepper.

Spaghettone cooked in beetroot juice, served with shellfish bisque, red shrimp, and dill cream.

Tagliolini with roasted leek cream, artichokes, and crispy guanciale.

Spaghetti with black garlic, cod pil pil, and lime zest.

Tagliatelle with braised ossobuco and gramolata.

Milanese risotto with saffron, marrow, and reduction.

Mantovan pumpkin ravioli with hazelnut butter, Bra ragù, and chiodini mushrooms.

Linguine with pistachio pesto, stracciatella, and red shrimp tartare.

Veal cutlet served with roasted potatoes and mixed salad with cherry tomatoes.

Bombetta served with caramelized Tropea onions and vegetable caponatina.

Filet of grouper roasted with pea cream, seafood broth, and lime.

Braised veal cheek in Barolo with Mantuan pumpkin cream, giardiniera, and redcurrants.

Milanese veal cutlet served with herb potatoes and mixed salad.

Bombetta with roasted artichokes, cardoncelli mushrooms, caramelized Tropea onion, and veal jus.

Pork belly with vegetable ratatouille, blackberry mustard, and reduction.

Beef entrecôte with goat cheese, Piedmontese hazelnuts, and pear.

Turbot served with roasted artichokes, new potatoes, fish fumet, and wild fennel.

Broad bean and leaf cream with wilted vegetables and oregano.

Torta della nonna with cream and pine nuts, served with red fruits and milk gelato.

Stuffed artichoke with mango mousse, stracciatella, crispy capocollo, sautéed spinach, and cacio e pepe cream.

Bra sausage served with tuna sauce and green sauce.

Artichoke with mint, pecorino, and lemon.

Milanese mondeghili served with green sauce and saffron mayonnaise.

Beef tartare with poached egg, rum béarnaise, and chives.

Stuffed artichoke with mango mousse, stracciatella, crispy capocollo, sautéed spinach, and cacio e pepe cream.

Karczoch z miętą, serem pecorino i cytryną.

Kantabryjskie anchois podawane z ubitym masłem i tostowaną brioche.

Mediolńskie mondeghili podawane z zielonym sosem i majonezem szafranowym.