The mixed platter of fine cold cuts DOP e IGP from italian craft productions (pork)
€ 19
The Parma's ham seasoning 22/24 months (pork)
€ 18
The Norcia's ham seasoning 18 months (pork)
€ 18
The cold cuts with pork neck from the typical Puglia's production of ``Martina Franca`` (pork)
€ 20
The cold cuts typical Valtellina's productions (bovine)
€ 18
The Carpaccio of “Carne Salada” Trentina (thin raw meat Bovine ) with Parmigiano
€ 20
Flavored barbecued marrow (bovine)
€ 13
Raw meat Tartare (sigle) Raw meat Tartare (bis)
€ 18
Classic oil, salt and pepper ○ Truffle cream and egg yolk
Ancient mustard – sauce Worcester, pecorino cream, tabasco
Fruit passion, oil, salt, pepper ○ Anchovies – capers – onions of Tropea and egg yolk
The Platter of fresh cheeses typical of South of Italy
€ 17
The Platter of aged and semi-aged cheeses
€ 17
Long Pasta ``Bigoli`` fresh egg bronze drawn round Cacio (cheese) and Pepper
€ 15
Long Pasta ``Tagliatelle`` fresh egg bronze with cream of Truffle and Parmigiano cheese € 20
€ 20
The beef fillet at Green pepper and mustard salt
€ 28
The beef fillet at Zola (cheese) and walnuts
€ 28
The beef fillet at Truffle cream
€ 30
The PICANHA Giovenca with cutting 30/40 days. Notes: high cut.
€ 24
Meat With bone (the weight of bone is variable and not calculable)
prices at WEIGHT for 100 gr/€ - € 1 kg/€:
The FIORENTINA GIOVENCA PIEMONTE maturation 60/90 days
€ 7.5 - € 75
Notes: Cut at least 1300 g; (1,3 kilogram) The meat has a variable amount of fat but generally higher.
La FIORENTINA PEZZATA ROSSA EXTRA MAREZZATA con frollatura min.40 giorni 7,5 75
€ 7.5 - € 75
Notes: Cut at least 1300 g; (1,3 kilogram) the meat is characterized by intense color and a strong taste. Very tender its marbling is synonymous of hight quality
The T-BONE of CHARRA SPAGNOLA maturation 40 days
€ 8 - € 80
Notes: Cut at least1200 g (1,2kg) exclusive selection of female beef with high grade 4 of marbling fat. Intense and sweet taste. Meat particularly subject to availability
The T-BONE di ABERDEEN ANGUS original scottish maturation min. 40 gg.
€ 9 - € 90
Notes: cut at least 1200 gr (1,2 kg) The cuts come from limited selection of items.
The TOMAHAWK of PIEMONTE GIOVENCA maturation 30/40 days
€ 6 - € 60
Notes: Cut at least 1300 g. (1,3 kilogram) The bone of this meat is particularly big
The “DIAPHRAGM” of GIOVENCA (Entraña) maturation 30/40 days
€ 5.5 - € 55
Notes: Cut at least 500 g. (0,5 kilogram) Strong taste
Meat without bone
prices at WEIGHT for 100 gr/€ - € 1 kg/€:
The FILLET of SCOTTONA (female beef) maturation 30 days 7,5 75
€ 7.5 - € 75
Notes: Cut at least 500 g. (0,5 kilogram)
Il CUBE ROLL of GIOVENCA maturation 30/40 days
€ 7.5 - € 75
Notes: Cut at least 500 g. (0,5 kilogram)
Baked Potatoes ○ Mixed salad
€ 5
Mixed salad with fruit and walnuts
€ 7
Special side dishes of the day
€ 6 / 9
Baked Porcini* Mushroom Heads filled with Truffle Cream with Parmigiano Cream
€ 12
* raw material origin frost if not present fresh
INDIRIZZO:
NERO 9
Via Anfiteatro 9, Milano 20121 (MI)
ORARIO RISTORANTE:
LUN – SAB: 19:00 – 24:00
ORARIO CUCINA:
LUN – SAB: 19:00 – 22:30
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