Our
Menu
*homemade
**vegetarian
Enjoy a little starter with your aperitif!!
- 2 Concave oysters**
- 2 Rolls of vegetable with lime mayonnaise
- Bread croutons, butter, cantabrian sea anchovies
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*
Parma Ham D.O.P., “gnocco fritto” - Japanese wagyu roll
white asparagus, pan brioches, cantabrian sea anchovies, asparagus sauce and soft goat cheese - “Polenta pie”
beef cheek slow cooked, cheese fondue, asiago cheese - Egg yolk “milanese style”
potato cream, toasted bread, raw beef “battuta alla piemontese”, truffle - Bone marrow
scampi, avocado, raspberry, agretti, scampi waffel - Sweet potato
creamed codfish, caviar astera imperial, capers, hazelnut - Grilled eggplant**
basil cream, burrata cream, 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.
- Caserecce
cream of robiola and saffron, sausage and green onion - Ravioli stuffed of caponata*
stracciatella, tuscanian liver pate’, tomato - Tagliolini noodles with fresh seasonal truffle*
- Tagliolini “aglio, olio e peperoncino”*
red prawn from mazara, sweet pepper, parsley and finger lime - Paccheri “Cacio&Pepe”
kangaroo tartare, crispy guanciale, spinach sauce - Linguine with canadian lobster
3 tomatoes sauce, basil
Main courses
- “French style” beef fillet tartare*
- “Milanese” veal cutlet
cooked in clarified butter with rocket salad and cherry 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 rib steak (Costata)
with +60 days of maturation - Rib steak (Costata)
with +60 days of maturation of various breeds (550gr) - Chateaubriand of Bavarian Simmenthal
with herbs butter - Japanese Wagyu sirloin A5
about 300gr - Black Angus fillet
with sautéed porcini mushrooms - Black Angus fillet
with green peppercorn sauce - Black Angus fillet “alla Rossini”
(spinach, bread, foie gras, marsala, truffle) - Sliced Black Angus sirloin
rolls of asparagus and guanciale - Skirt steak (diaphragm) of Black Angus U.S.A.
- Lamb chops from new zealand
we have more than just meat…
- Red snapper steak
ennel with herbs, orange, tagiaschen olives, salted & fermented lemon mayonnaise - Carrots “milfoil”**
lentil mousse, salted ricotta and toasted bread
Side dishes
To accompany the main courses we offer a varied choice of side dishes. Salads, cooked vegetables and potatoes… all to try!
- Eggplant parmigiana**
- Pack-choi (chinese cabbage)**
- Roasted potato, rosemary**
- Cannellini beans, red onion**
- Agretti, mustard, anchovies
- Vegetable caponata**
Desserts
Every day we offer different desserts: asking our waiters for advice on the most suitable dessert for your palate is a must!
*homemade
**vegetarian
Enjoy a little starter with your aperitif!!
- 2 Concave oysters**
- 2 Rolls of vegetable with lime mayonnaise
- Bread croutons, butter, cantabrian sea anchovies
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*
Parma Ham D.O.P., “gnocco fritto” - Japanese wagyu roll
white asparagus, pan brioches, cantabrian sea anchovies, asparagus sauce and soft goat cheese - “Polenta pie”
beef cheek slow cooked, cheese fondue, asiago cheese - Egg yolk “milanese style”
potato cream, toasted bread, raw beef “battuta alla piemontese”, truffle - Bone marrow
scampi, avocado, raspberry, agretti, scampi waffel - Sweet potato
creamed codfish, caviar astera imperial, capers, hazelnut - Grilled eggplant**
basil cream, burrata cream, 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.
- Caserecce
cream of robiola and saffron, sausage and green onion - Ravioli stuffed of caponata*
stracciatella, tuscanian liver pate’, tomato - Tagliolini noodles with fresh seasonal truffle*
- Tagliolini “aglio, olio e peperoncino”*
red prawn from mazara, sweet pepper, parsley and finger lime - Paccheri “Cacio&Pepe”
kangaroo tartare, crispy guanciale, spinach sauce - Linguine with canadian lobster
3 tomatoes sauce, basil
Main courses
- “French style” beef fillet tartare*
- “Milanese” veal cutlet
cooked in clarified butter with rocket salad and cherry 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 rib steak (Costata)
with +60 days of maturation - Rib steak (Costata)
with +60 days of maturation of various breeds (550gr) - Chateaubriand of Bavarian Simmenthal
with herbs butter - Japanese Wagyu sirloin A5
about 300gr - Black Angus fillet
with sautéed porcini mushrooms - Black Angus fillet
with green peppercorn sauce - Black Angus fillet “alla Rossini”
(spinach, bread, foie gras, marsala, truffle) - Sliced Black Angus sirloin
rolls of asparagus and guanciale - Skirt steak (diaphragm) of Black Angus U.S.A.
- Lamb chops from new zealand
we have more than just meat…
- Red snapper steak
ennel with herbs, orange, tagiaschen olives, salted & fermented lemon mayonnaise - Carrots “milfoil”**
lentil mousse, salted ricotta and toasted bread
Side dishes
To accompany the main courses we offer a varied choice of side dishes. Salads, cooked vegetables and potatoes… all to try!
- Eggplant parmigiana**
- Pack-choi (chinese cabbage)**
- Roasted potato, rosemary**
- Cannellini beans, red onion**
- Agretti, mustard, anchovies
- Vegetable caponata**
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
