Our
Menu
*homemade
**vegetarian
Enjoy a little starter with your aperitif!!
- 2 Concave oysters
- 2 Rolls of vegetables
with lime mayonnaise
Appetizers
We always follow the seasonality of food and offer our own cold cuts. So you can enjoy wild boar salami, salami with myrtle or truffles, you could try herb-infused pork loin, sweet bacon, seasoned carpaccio or wild boar ham.
- Cured meats from our production and raw Parma Ham D.O.P. 24 months*
with “gnocco fritto” - Kangaroo tartare
soya sauce, buffalo milk taleggio, egg yolk marinated and fresh truffle - Potatoes cream
slow cooked beef cheek, crispy polenta, cheese fondue - Seafood rice croquettes
amberjack, caviar, avocado - “Mazara” Red prawn
foie gras, breaded and fried, spinach - Grilled aubergines**
basil cream, burrata, tomato cream, bread croutons with basil and crispy parmesan cheese
First courses
Most of our first courses are created with our home-made egg pasta.
Served with mushrooms, truffles or seafood, they are all worth trying!
We dedicate particular attention to our coeliac customers, as we are accredited and monitored by the Italian coeliac association.
- Paccheri with 3 tomatoes sauce**
basil, stracciatella and olives - Fusilloni
turnip tops, deer sausage, pine nuts, smoked provola - Tagliolini noodles with fresh seasonal truffle*
- Risotto with butter and sage
pistachio, spillo squid, candied lemon - Ravioli with cocoa*
scampi, tomatoes, saffron bisque - Tagliolino*
mussels, seabass tartar, tomato and rocket salad cream
Main courses
- “French style” beef tenderloin tartare*
“french style” - “Milanese” veal cutlet
breaded and fried in clarified butter with rocket salad and tomatoes
meat cooked over wood embers!
Find your favourite combination by choosing between Tuscan, Sicilian or even Apulian oil.
Enjoy the meat by adding smoked salt, Hawaiian red or Cyprus black.
Meat matured in the maturing cabinet and cooked on the open fireplace: this is the ideal combination that we have been offering for some time.
We take care of the maturing of the meat ourselves and, every week, we offer alternatives of different breeds and nationalities.
- T-Bone and ribeye*
with +60 days of maturation (Different breed) - Ribeye (Costata)*
dry aged of various breeds (550gr on Bone) - Bavarian Simmenthal Chateaubriand
with herbs butter - A5 japanese Wagyu Sirloin
(approx 300gr) - Black Angus beef tenderloin
- Tenderloin with 3 pepper sauce
(rosa, verde, nero), fried potato spaghetti - Tenderloin “alla Rossini”
(spinach, bread, foie gras, marsala, truffle) - Black Angus sirloin (tagliata)
potatoes millefoglie - Black Angus U.S.A. diaphragm (skirt steak)
we have more than just meat…
- Seabass and shrimp
broccoli bread, artichoke, Mediterranean sauce - Stuffed round courgette**
lentils cream, parmigiana of courgette
Side dishes
To accompany the main courses we offer a varied choice of side dishes. Salads, cooked vegetables and potatoes… all to try!
- Baked potatoes
with rosemary - Aubergine parmigiana style
- Turnip tops
garlic, anchovies, chili - Steamed asparagus
- Vegetable caponata
- Mexican style cannellini beans
- Agretti (Monk’s beard) “aglio olio e peperoncino”
Desserts
Every day we offer different desserts: asking our waiters for advice on the most suitable dessert for your palate is a must!
Enjoy a little starter with your aperitif!!
- Oysters
from Sardinia - Rolls of vegetables
with lemon mayonnaise - Bread, lemon butter
and anchovies from “Cantabrico”
Appetizers
- Homemade cold cuts
- PARMA RAW HAM 24 months
and “gnocco fritto” - Japanese Wagyu beef tartare
truffle, leeks, black rice - Polenta terrine
fondue of cheese, beef cheeck slow cooked and “asiago stravecchio” - Bone Marrow
red prawn tartare, caviar asetra and basil - Amberjack carpaccio
avocado, lime & ginger mayonnaise, almonds - Our “Caprese”
First courses
Served with mushrooms, truffles or seafood, they are all worth trying!
We dedicate particular attention to our coeliac customers, as we are accredited and monitored by the Italian coeliac association.
- Paccheri
3 tomatoes, basil, stracciatella, beef pancetta - Tagliatelle
with fresh seasonal truffel - Tagliolino cacio e pepe
cangaroo tartare, powder of saussages - Garganelli
porcini mushrooms, potatoes and pumpkin cream and salted ricotta - Risotto
with nettle, seabass carpaccio, apple, burrata, taralli - Handmade raviolo
with ricotta and spinach, squid ink, scampi, caviar and fish broth
Main courses
- Veal cutlet “Milanese style”
in clarified butter, rocket salad and tomatoes - Dry aged beef fillet tartare
“French style” - Black Angus Fillet “alla Rossini”
with spinach, bread, madeira sauce, foie gras and fresh truffle
meat cooked over wood embers!
Find your favourite combination by choosing between Tuscan, Sicilian or even Apulian oil.
Enjoy the meat by adding smoked salt, Hawaiian red or Cyprus black.
Meat matured in the maturing cabinet and cooked on the open fireplace: this is the ideal combination that we have been offering for some time.
We take care of the maturing of the meat ourselves and, every week, we offer alternatives of different breeds and nationalities.
- T-Bone steak
with more than 60 Days of aging (different quality) - Ribeye (costata)
dry aged (of different qualiy, 550gr on bone) - Chateaubriand of Simmenthal beef
butter and herbs - Sirloin of japanese Wagyu
A5 (c.a. 300g) - Black Angus beef fillet
from Argentina - Sirloin of Black Angus “Tagliata”
with potatoes “millefoglie” (c.a. 300gr) - Diaphragm (skirt steak)
of USA Black Angus
we have more than just meat…
- Sea-bass fillet
eggplant and smoked “provola” - Zucchini stuffed with caponata
hummus of white beans and red cabbage flan
Side dishes
- Roasted potatoes
with rosemary - Eggplant parmigiana style
- “Friggitelli”
sweet peppers fried - Roasted pumpkin
- Chards and herbs pan fried
- White beans and onion
Desserts
As the saying goes… ‘Dulcis in fundo’, our selection of desserts cannot be missed.
Every day we offer different desserts: asking our waiters for advice on the most suitable dessert for your palate is a must!
Antica Como SRLS
P.I. 04062130135
Via Cadorna, 26 - 22100 Como
from Monday to Saturday
12:15 - 14:30 / 19:30 - 22:30
Sunday closed
