Un viaggio in Lombardia
Executive Chef Juan Urbieta| Sous Chef Elliot Mumpy
TRADITIONAL Lombardian Menu
Umbrian black truffles (Tuber Melanosporum Vitt) or "winter truffles" have arrived!
Menu items marked with ❖ pair well with black truffles.
$30 supplemental per course
$75 supplemental for three courses
CUSTOMIZE YOUR MEAL & Choose your Culinary Journey
BY SELECTING ONE FROM EACH OF THESE COURSES:
Un Antipasto: your small starter appetizer
Un Primo: your small pasta course
Un Secondo: your main course
Un Dolce: your small dessert
Choose one of the following starter appetizers
Field greens with fresh vegetables, olive oil, red wine vinegar
❖ L’urgiada brianzola
Winter soup of pearled barley, cannellini beans, leeks, pancetta, potatoes.
This hearty winter soup is widespread above all in the mountainous areas of Lombardy. It is a typical recipe of the towns of Lecco, Monza, and Brianza
❖ Bresaola con Rucola, Limone e Scaglie di Grana
Air-cured beef thinly shaved with arugula, Grana Padano and lemon.
Some historians believe the birthplace of Bresaola is Chiavenna, a village with strong ties to the neighboring Grisons (a region of Switzerland). In 1498 a local document recorded the purchase of a cow, an ox, and some other meats, as well as the salt ounces required to make “salted meat.” The original name of “brasaola” was used by the first manufactures referring to the salting and drying process using braziers
Antipastino Lombardo: Polenta alla Griglia con Gras Pista e Gorgonzola, Salumi Tipici, Uova Sode e Sottaceti
Assorted antipasto of grilled polenta with gorgonzola and whipped pancetta, varzi and Milano salami, hard-boiled egg, pickled vegetables
❖ Margottino di semolino con groviera e fonduta di taleggio alla bergamasca
Alpine Gruyère and truffled egg-filled polenta with spinach and taleggio fonduta
Choose one of the following pasta courses
Risotto alla Pilota
Steamed carnaroli rice with rosemary-scented fresh pork “salami” and Grana Padano.
Typical dish of Mantuan cuisine, especially of the left bank of the Mincio River. The name pilota comes from the name given to the operator of the “pile”, the ancestor of our current rice mills. The pile was a sort of mortar, with stone tanks and wooden pistons, which cleaned the paddy by pressure and friction. This authentic risotto preparation is unique in that the rice is steamed, not whipped like a typical creamy risotto.
❖ Casoncelli di Polenta e Taleggio
Traditional pasta filled with polenta and taleggio, with brown butter, sage, pancetta.
Traces of this pasta can already be found in the mid-1500s in the popular poem “La massera da bè” by the poet and writer of Brescian origins Galeazzo dai Orzi. The character “the provident housewife” mentions “casoncelli” as one of her main abilities as a cook.
❖ Capunsei dell’alto Mantovano alla Crema di Noci e Gorgonzola
Hand-rolled bread gnocchi with walnut and gorgonzola cream
Hand-made ravioli filled with spiced mostaccino cookies, raisins, and candied citron with melted butter and Parmigiano.
The town of Crema was an outpost of the Venetian and Milanese Republics. For this reason, some expensive goods that departed from the Serenissima (Venice) stopped right in Crema, which was the point of support between these great kingdoms. Noble palaces were built in the center of Crema by wealthy passing merchants. Precious spices such as nutmeg and cinnamon as well as liqueurs such as Marsala and other goods spread around. The abundance of these fantastic ingredients combined with the creativity of local cooks, gave life to this pasta. The first evidence of tortelli cremaschi dates to around 1800, when it was served in banquets and weddings.
❖ Foiade Bergamasche di Mais e Castagne ai Funghi
House-made ribbons of chestnut and corn pasta with wild mushroom ragu and Grana Padano
Choose one of the following main courses
Grigliata Mista di Carne
Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes
❖ Ossobuco di Vitello su Risotto alla Milanese
Slow-braised veal shank in a light white wine sauce with saffron risotto and gremolata of lemon zest, parsley, mint ($7 supplemental)
This dish has origins that come from Medieval antiquity. In 1891, Pellegrino Artusi writes about “dell’Oss Buss” in his celebrated cookbook, “La Scienza in Cucina e L’Arte di Mangiar Bene” (The Science in the Kitchen and the Art of Eating Well), which memorializes this dish as a symbol of Milanese Cuisine.
❖ Casola d’oca alla lomellina
Rosemary-scented goose and sausage stew with tomato, white wine, savoy cabbage.
Rooted in the Middle Ages this rustic winter dish is traditionally made with poorer cuts of pork or fowl. It is a delicious cousin of the Spanish dish called “Qasūla”; while in France it is called “Cassoulet;” and in Lombardia, it has many names in the local dialects such as “Cassoeûla,” “Casöra”, and “Cazzola. All the names originate from the terra cotta vessel that is of Arabic origins. The Lomellina breed of goose is native to the geographical area of the same name.
❖ Trota al Forno con Funghi
Oven-baked trout with white wine and wild mushrooms
❖ Mombolini di Maiale alla Bresciana
Grilled pork collar skewer with braised greens, sage, brown butter, lemon
Choose one of the following desserts
Torta Elvezia Mantovana
Almond dacquoise layered with vanilla cream and sabayon.
The Mantuans claim the invention of the zabaglione, as the oldest known recipe is that of the Gonzaga court cook. Helvetia is a pastry cake, created by the family of Swiss pastry chefs from the Grisons Putscher, who had opened their shops in Mantua at the end of the eighteenth century and wanted to dedicate this cake, which combines the traditions of their land of origin hence the name Helvetia.
Chilled mascarpone, rum and vanilla cream with seasonal fruit
Paesana di Brianza
Chocolate bread pudding with raisins and pine nuts.
The “stale bread cake” of the village of Brianza was born as a way to reuse leftover bread at home, but a local story tells of a mother who created it for the first time to sweeten the mood of a grumpy son.
Chilled milk custard with fresh berries
Classico Tiramisu’ di Ristorante Bartolotta dal 1993
Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, cocoa