Tradition and innovatioN

 

The kitchen led by young Chef Matteo Merletti combines traditional recipes with creativity and innovation. Raw materials of absolute refinement and quality reflect the seasonality of the products and the link with the Italian territory in our menus.

Alongside the old recipes are new flavours, able to excite our customers and make them feel part of a big family:
the La Vecchia Lira family.

 

Starters Our cold cuts First courses Main courses Side courses Homemade desserts

Starters

Aubergine millefeuille au gratin with caciocavallo cheese
14
Pumpkin flan with parmesan cheese cream
14
Old Lira beef carpaccio with first-press oil
16
Our mondeghili
12
Bread, butter, anchovies from the Cantabrian Sea ‘Don Bocarte
18
Torchon of duck foie gras, pan brioche, Tropea onion compote
21
Cotechino Villani and lentils
15
Soft polenta and gorgonzola Angelo Croce
13

Our cold cuts

Parma Cup
12
Stitched salami from Varzi
12
Sant'Ilario raw ham 30 months
15
Raw Tuscan sausage with multi-grain bread
11
Patanegra Fisan red label, multi-grain bread, butter
24
Mixed cold cuts platter: coppa, salami, ham and Tuscan sausage
15
Selection of beef cold cuts: Angus ham, mutton carpaccio and matured Australian wagyu carpaccio
20

First courses

Milanese-style Riserva San Massimo rice
18
Tagliatelle with wild boar ragout (fresh pasta)
16
Pumpkin and Piave ravioli, quince compote and amaretti biscuits (fresh pasta)
16
Linguine di Gragnano with yellow date cream, crispy bacon and pecorino cheese
16
Gnocchi filled with cacio e pepe, guinea fowl ragout and artichokes (fresh pasta)
16
Saffron jumping rice, filled with fontina cheese (min. 2 persons)
14 Cad.

Main courses

Fiorentina large scottona beef on the bone
8/hg
Fiorentina with bone special selection La Vecchia Lira
10/hg
Rib steak special selection La Vecchia Lira (600gr)
50
Fillet of beef larded with mustard
28
Chateaubriand, béarnaise sauce and sautéed vegetables in butter (min. 2 persons)
40 Cad.
Sliced beef with herb oil and peppercorns
24
Milanese veal cutlet
30
Veal marrowbone with Milanese risotto
32
Piedmontese fassona beef tartare, multi-grain bread, hazelnut mayonnaise
23
Sliced shoulder of pork, creamed potatoes and artichokes
24
Braised veal cheek, celeriac cream and leeks
29
Our mixed fry
25
Vicenza-style salt cod and polenta
26

Side courses

The erotic potato
6
Green salad
5
Mixed salad
6
The burnt aubergine
7
Toscanelli
5
Spinach (seasoned to taste)
7
Grilled vegetables
7
Roasted new potatoes
6

Homemade desserts

Baked cream and pine nut cake
7
Tiramisu
8
The decomposed Sicilian cannolo
8
The Old Lira Sphere
11
Apple shortcake tart with cream ice cream
10
Serge's Cannoncino with custard
3
Old Cream Ice Cream with Crunch
8
Sicilian pistachio ice cream
9
Lemon and liquorice sorbet
7
Blackberry and blackcurrant sorbet
7

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