Tradition and innovation

The kitchen led by the young Chef Matteo Merletti blends recipes from the tradition with creativity and innovation. Ingredients of absolute refinement and quality are reflected in our menus through the seasonality of the products and the connection with the Italian land

Next to the ancient recipes find their place new flavors, capable of to touch our customers and make them feel part of a big family::
the family of La Vecchia Lira.

 
Suggestions Starters Our cured meats Cheeses First courses Main courses And a bit of fish Side dishes Homemade desserts Our artisanal gelato shop Fruit Drinks

Suggestions

Fried zucchini flowers stuffed with buffalo ricotta and Cantabrian anchovies
14
Buffalo mozzarella from Campania and tomatoes
14
Cereal bread crouton, catalana style
14
Potato and zucchini flower meatball, Parmesan foam
12
Vegetable salad, toasted pine nuts, smoked duck breast from Rooftop Smokehouse
18

Starters

Gratin eggplant mille-feuille with caciocavallo cheese
14
Porcini soufflé with parmigiano foam
14
Vecchia lira beef carpaccio with first pressed e.v.o.
16
Ca’ Negra Wagyu Carpaccio
20
Ours Mondeghili (Milanese meatballs)
12
Bread, butter and Cantabrian anchovies “Don Bocarte”
18
Our special Arancini with braised veal sauce and parmesan cheese cream
13

Our cured meats

Parma coppa cold cut
12
Varzi’s salami
12
Sant’Ilario Parma raw ham seasoned 30 months
15
Raw Tuscan sausage with multigrain bread
11
Patanegra Eiriz 100% Iberian ham, multigrain bread, butter
24
Chopping mixed cold cuts: Parma cup, salami, Parma ham and raw, Tuscan sausage
15
Wagyu Gio Porro bresaola, multigrain bread
22

Cheeses

Fioretto’s aged pecorino
8
Angelo Croce gorgonzola with multi-grain bread and quinoa
8
Cheese selection: Carozzi taleggio, Angelo Croce gorgonzola, saffron Bagoss, log goat cheese paired with jams and honey
14

First courses

(Our fresh pasta is homemade in our kitchen)

Milanese rice Riserva San Massimo
18
Crispy saffron risotto stuffed with fontina cheese (min. 2 persons)
15 Cad.
Tortelli stuffed with yellow datterino tomato cream and pecorino, Sicilian red prawn and its bisque (fresh pasta)
19
Tagliolini with porcini mushrooms (fresh pasta)
18
Ravioli filled with eggplant parmigiana (fresh pasta)
16
Semolina tagliatelle with steak ragù (fresh pasta)
16

Main courses

T-bone steak
8/hg
La Vecchia Lira special selection t-bone steak
10/hg
La Vecchia Lira special selection rib-eye steak (600gr)
50
Mustard flavoured larded fillet
28
Chateaubriand, Bernese sauce, vegetables with butter (min. 2 persons)
40 Cad.
Tagliata beef with aromatic herbs oil and peppercorns
24
Milanese veal cutlet
30
Veal ossobuco with Milanese risotto
32
Piedmontese Fassona beef tartare, multi-grain bread and quinoa, hazelnut mayonnaise
23
Brick-cooked rooster with potatoes
24
Japanese Wagyu A5 sirloin steak with season vegetables
40
Fillet Rossini
32
Our veal tonnato
24

And a bit of fish

Our mixed fried fish
28
Turbot fillet with chanterelles and porcini mushrooms
34

Side dishes

The Hot Potatoes
6
Green salad
5
Mixed salad
6
The burnt aubergine
7
Toscanelli beans
5
Grilled vegetables
7
Sautéed leafy greens with A.O.P. crispy bread
7
Salad of 4 tomatoes, red fruits, and pecorino
11
Crudités
7

Homemade desserts

Custard and pine nuts cake
7
Tiramisu
8
Sicilian deconstructed cannoli
8
Serge’s Cannoncino with custard cream
3 Cad.
Vecchia Lira signature summer edition sphere
11
Almond cream and cherry tartlet
9

Our artisanal gelato shop

Old-time custard ice cream with hazelnut brittle
8
Sicilian pistachio ice cream
9
Lemon and licorice sorbet
7
Mango and passion fruit sorbet
7

Fruit

Pineapple
7
Berries
8

Drinks

Valverde mineral water
4
Soft drinks
3,5
Menabrea beer 330m
6
Menabrea beer 660ml
12
Moak coffee
2,5
Moak decaffeinated coffee
3
Moak barley coffee
3
Cappuccino
3,5
Herbal teas and Tea
3,5

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