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

Perfect egg, asparagus, parmesan foam, black truffle and crispy bread
18
Taco with fillet ragout, red beans, guacamole and cheese
14
Buffalo ricotta and potatoes meatballs, amatriciana style
12
Veal and buffalo ricotta meatballs, Milanese style
14

Starters

Gratin eggplant mille-feuille with caciocavallo cheese
16
Asparagus flan with Parmigiano Reggiano foam
14
Vecchia lira beef carpaccio with first pressed e.v.o.
16
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
16
Raw Tuscan sausage with multigrain bread
12
Gio Porro Wagyu bresaola, multigrain bread
24
Villani Culatello di Zibello
22
Beher 100% Iberian Pata Negra ham leg, multigrain bread, butter
28
Mixed cured meats board: coppa, salami, cured ham, and Tuscan sausage
18

Cheeses

Fioretto’s aged pecorino
8
Angelo Croce gorgonzola with multi-grain bread and quinoa
8
Cheese selection: Carozzi Taleggio, Angelo Croce Gorgonzola, Ocelli al Barolo, Ocelli aged in chestnut leaves, Moliterno pecorino with black truffle, served with preserves and honey
18

First courses

(Our fresh pasta is homemade in our kitchen)

Milanese rice Riserva San Massimo
20
Tortelli stuffed with Ligurian pesto (fresh pasta)
20
Cappellacci stuffed with Ocelli fondue in chestnut leaves, small spring vegetables (fresh pasta)
20
Tagliatelle with steak ragout (fresh pasta)
20
Linguine with red shrimp and black lemon
22
Crispy saffron risotto stuffed with fontina cheese (min. 2 persons)
18 Cad.

Main courses

T-bone steak
8.50/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)
45 Cad.
Tagliata beef with herbs and peppercorn
25
Milanese veal cutlet
35
Veal ossobuco with Milanese risotto
35
Piedmontese Fassona beef tartare, multi-grain bread and quinoa, hazelnut mayonnaise
23
Veal cordon bleu Valdostana style (min 2 persons)
35 Cad.
Veal fillet medallions, small spring vegetables
28
Our tuna Veal
26

And a bit of fish

Our mixed fried fish
28
Sole fillets mugnaia style and asparagus
30

Side dishes

The Hot Potatoes
6
Green salad
5
Mixed salad
6
The burnt aubergine
7
Toscanelli beans
6
Sautéed Baby Spinach with A.O.P. Crispy Bread
8
Grilled vegetables
8
Stewed peppers and caramelised walnuts
8

Homemade desserts

Custard and pine nuts cake
8
Tiramisu
8
Milk chocolate and salted caramel crémeux, cocoa crumble, and dark chocolate gelato
10
Cheese cake with berries
10
Sicilian deconstructed cannoli
8
Serge’s Cannoncino with custard cream
3 Cad.
Meringue with cream
3 Cad.

Our artisanal gelato shop

Old-time custard ice cream with hazelnut brittle
8
Sicilian pistachio ice cream
9
Lemon and licorice sorbet
7
Sorbetto alla fragola
7
Chocolate gelato
8

Fruit

Pineapple
7
Berries
8

Drinks

Valverde mineral water
4
Soft drinks
3,5
Moretti baffo d'Oro Beer cl. 33
5
Heineken Beer cl. 66
10
Heineken Beer cl. 33
5
Heineken Alcohol-Free Beer – 33 cl
5
Ichnusa Unfiltered Beer – 33 cl
6
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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