Our
Menu
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.
- Homemade cold cuts, seasoned beef carpaccio
roll filled with vegetables and mayonnaise with lime - 24 months PARMA RAW HAM
burrata cheese and “gnocco fritto” - Polenta terrine
fondue of cheese, beef cheek slow cooked and “Asiago Stravecchio” - Amberjack carpaccio
avocado cream, bread & butter, citrus caviar and tomatoes mayonnaise - Squid salad
turnip greens, puree of purple potatoes, citronette - “Pappa al pomodoro”
cream of buffalo’s mozzarella, chives and crispy black rice
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.
- Potatoes gnocchi
stuffed with tomatoes, mozzarella, cream of eggplant, salted ricotta, crispy “guanciale” and basil - Tagliolino
with fresh seasonal truffel - Chestnut Tagliatelle
fondue of local cheese, wildboar ragout, speck and pistacchios - Orecchiette
cream of porcini mushrooms, roasted tomatoes, nettle and pinenuts - Risotto “alla parmigiana”
blueberry, cream of deer slow cooked and croumble of taralli - Paccheri “cacio e pepe”
tuna tartare, cream of basil and lime, bread and squid ink
Main courses
- Veal cutlet “Milanese style”
in clarified butter - Dry aged beef fillet tartare
“Franch style” - Hand chopped kangaroo fillet
with fresh truffle - Lamb rack oven backed
potatoes millefoglie, balsamic vinegar
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.
- Striploin of Japanese Wagyu
marbling A5 (c.a. 300g) - T-Bone steak
with more than 60 Days aged of different quality - Ribeye steak on bone
dry aged (of different qualiy, 550gr on bone) - Black Angus beef fillet
from Argentina - Striploin of Irish Angus
- Diaphragm
of USA Black Angus
we have more than just meat…
- Roasted octopus, cauliflower cream, celery and nuts
- Fillet of fish (depending about the arrival) “mediterranean style”
- Eggplant Parmigiana, roasted vegetables, ricotta cheese and seasonal vegetables flan
Side dishes
- Potatoes puree
- Spinach with butter
- Turnip greens
- White beans and onion
- Roasted vegetables
- Steamed vegetables
Desserts
Every day we offer different desserts: asking our waiters for advice on the most suitable dessert for your palate is a must!
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.
- Homemade cold cuts, seasoned beef carpaccio
roll filled with vegetables and mayonnaise with lime - 24 months PARMA RAW HAM
burrata cheese and “gnocco fritto” - Polenta terrine
fondue of cheese, beef cheek slow cooked and “Asiago Stravecchio” - Amberjack carpaccio
avocado cream, bread & butter, citrus caviar and tomatoes mayonnaise - Squid salad
turnip greens, puree of purple potatoes, citronette - “Pappa al pomodoro”
cream of buffalo’s mozzarella, chives and crispy black rice
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.
- Potatoes gnocchi
stuffed with tomatoes, mozzarella, cream of eggplant, salted ricotta, crispy “guanciale” and basil - Tagliolino
with fresh seasonal truffel - Chestnut Tagliatelle
fondue of local cheese, wildboar ragout, speck and pistacchios - Orecchiette
cream of porcini mushrooms, roasted tomatoes, nettle and pinenuts - Risotto “alla parmigiana”
blueberry, cream of deer slow cooked and croumble of taralli - Paccheri “cacio e pepe”
tuna tartare, cream of basil and lime, bread and squid ink
Main courses
- Veal cutlet “Milanese style”
in clarified butter - Dry aged beef fillet tartare
“Franch style” - Hand chopped kangaroo fillet
with fresh truffle - Lamb rack oven backed
potatoes millefoglie, balsamic vinegar
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.
- Striploin of Japanese Wagyu
marbling A5 (c.a. 300g) - T-Bone steak
with more than 60 Days aged of different quality - Ribeye steak on bone
dry aged (of different qualiy, 550gr on bone) - Black Angus beef fillet
from Argentina - Striploin of Irish Angus
- Diaphragm
of USA Black Angus
we have more than just meat…
- Roasted octopus, cauliflower cream, celery and nuts
- Fillet of fish (depending about the arrival) “mediterranean style”
- Eggplant Parmigiana, roasted vegetables, ricotta cheese and seasonal vegetables flan
Side dishes
- Potatoes puree
- Spinach with butter
- Turnip greens
- White beans and onion
- Roasted vegetables
- Steamed vegetables
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!
L'Antica SRLS
P.I. 03829940133
Via Cadorna, 26 - 22100 Como
from Monday to Saturday
12:15 - 14:30 / 19:00 - 22:00
