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
cannolo of polenta, pecorino, lemon and parsley oil - Japanese wagyu beef carpaccio
tuna sauce, daikon, lime zest, pistachio and figs - Red prawn from “Mazara del Vallo”
coulis of tomatoes, strawberries and basil, rocket salad wafer and oil flavoured with mint - Anchovies “cake” Mediterranean style
guacamole, caramelized onion - Our caprese**
- Grilled eggplant**
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 crispy sausage - Raviolo of herbs*
cream of caponata, caprino, smoked duck breast - Tagliolini noodles with fresh seasonal truffle*
- Risotto with clams and mussels
finger-lime, and cream of mullet roe - Linguine*
nettle cream, scampi, caviar, smoked butter and almond
Main courses
- “French style” beef tenderloin tartare*
- “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 green pepper sauce
- 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…
- Octopus
violet potatoes puree, fennel and orange citronette - Radicchio (red endive) stuffed with seasonal vegetables and baked**
smoked provola, bell pepper sauce and crispy polenta chips
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 - Eggplant parmigiana style
- Chinese cabbage (pak choi)
with aromatic herbs - Friggitelli bell pepper
gratinated with ricotta cheese - Vegetable caponata
- Cannellini beans
and fresh red onion
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!!
- 2 Concave oysters
- 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
cannolo of polenta, pecorino, lemon and parsley oil - Japanese wagyu beef carpaccio
tuna sauce, daikon, lime zest, pistachio and figs - Red prawn from “Mazara del Vallo”
coulis of tomatoes, strawberries and basil, rocket salad wafer and oil flavoured with mint - Anchovies “cake” Mediterranean style
guacamole, caramelized onion - Our caprese**
- Grilled eggplant**
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 crispy sausage - Raviolo of herbs*
cream of caponata, caprino, smoked duck breast - Tagliolini noodles with fresh seasonal truffle*
- Risotto with clams and mussels
finger-lime, and cream of mullet roe - Linguine*
nettle cream, scampi, caviar, smoked butter and almond
Main courses
- “French style” beef tenderloin tartare*
- “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 green pepper sauce
- 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…
- Octopus
violet potatoes puree, fennel and orange citronette - Radicchio (red endive) stuffed with seasonal vegetables and baked**
smoked provola, bell pepper sauce and crispy polenta chips
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 - Eggplant parmigiana style
- Chinese cabbage (pak choi)
with aromatic herbs - Friggitelli bell pepper
gratinated with ricotta cheese - Vegetable caponata
- Cannellini beans
and fresh red 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
