Our
Menu
Enjoy a little starter with your aperitif!!
- Oysters
from Sardinia - Rolls of vegetables
with lemon mayonnaise - Bread, lemon butter
and anchovies from “Cantabrico”
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
- 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
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
