The menu · Autumn 2026
The à la carte menu
You are in a fifteenth-century manor house, where the kitchen follows the rhythm of the seasons. Our vegetables come from small growers we know by name, we make our own giardiniera and chutneys, and Milanese tradition is cooked slowly, the way it used to be.
To begin
-
Tagliere selezione Sherbet (*)
Cured meats and cheeses with giardiniera (pickled vegetables) and artisanal chutneys, plus our Milanese bites: mondeghili (meatballs) and scarpazzitt.
To share, for two
22.00 -
Merluzzo mantecato (*)
Creamed cod with crispy polenta chips.
12.00 -
◆Flan di zucca Hokkaido (*)
Hokkaido pumpkin flan with a fondue of Brandinelli pit-aged Pecorino and a chickpea taralli crumble.
12.00
First courses
-
Risotto alle erbe con ragù di vitello
Herb risotto with veal ragù, made with Carnaroli rice from the Camisani farm in Gaggiano.
Minimum 2 people
16.00 -
◆Gnocchi di patate con fonduta di Gorgonzola Dop (*)
Handmade potato gnocchi with Gorgonzola DOP fondue, caramelised fig sauce and walnut crumble.
18.00
Main courses
-
Polpo su hummus di ceci e carote (*)
Octopus on chickpea and carrot hummus, with a Brussels sprout salad.
20.00 -
◆Cavolo che gusto!
Cauliflower on a cashew and turmeric cream.
12.00
Milanese tradition
-
Ossobuco di vitello in gremolada (*)
Braised veal shank with gremolata, served with its saffron risotto alla milanese.
26.00 -
Il gran bollito milanese (*)
The great Milanese boiled meats, seven cuts: beef brisket, “priest's hat” chuck, tongue, shank, calf's head, hen and cotechino sausage. With mashed potatoes, buttered black cabbage, salsa verde, mostarda, chutney and our giardiniera.
Every day — please request it when booking
39.00 -
Foijoeu · la trippa in umido (*)
Milanese tripe stew: we make it with foiolo and ricciolotta tripe, cooked until just thick enough and finished with a generous formaggiata of grated cheese.
Also available to take away, in ready-to-heat portions — 8.00
17.00
Why bollito is a dish in its own right
The meat is not used to make broth: it is the broth that is born from the meat. The cuts are kept barely covered, the water is always added boiling, and what remains in the pot is already a consommé, which the Milanese proudly called el brodon.
Why the Milanese are called busecconi
Busecca is so Milanese that it gave the people of Milan a nickname. The best-loved version is stewed with Spanish beans, and it used to be eaten around midnight in the taverns of Porta Garibaldi and Porta Ticinese, on the way home from the theatre.
Desserts
-
Tortionata lodigiana
Traditional almond cake from Lodi with mascarpone cream.
Paired with a glass of Passito 5.00 or Port 8.00
8.00 -
Tarte tatin di mele (*)
Apple tarte tatin with Sherbet cinnamon ice cream.
8.00 -
Espressino
Dark chocolate, white chocolate ganache and chocolate crumble.
8.00 -
Sorbetto all'arancia
Orange sorbet.
7.00
Wine
The wine list
“Per questo io cercai, fra l'uva e il vento, il meglio degli uomini”
In wine we find a world of stories, ancient knowledge and passion. The Sherbet wine list reflects our love of local terroir, of small and up-and-coming wineries, and of organic production. Every day our wine specialist also offers a selection of wines by the glass: ask for a recommendation to pair with each dish.
Good to know
◆ vegetarian
- Our broth is made with vegetables
- Our fried food may contain traces of soy
- Our breadsticks contain sesame seeds
- Our dark bread contains sesame seeds
- Our chutneys are for sale: please ask our staff
(*) Dishes marked with an asterisk are freshly prepared in our kitchen, portioned and blast-chilled to preserve them perfectly and keep all their flavour.
Cover charge, bread and service € 3.50 per person. Prices in euro.
Menu in force since 21 October 2026
Allergens
On the menu you will find at your table, each dish carries the letters of the allergens it contains. Please tell us about allergies and intolerances when you book: our kitchen prepares gluten-free and lactose-free alternatives.
- A eggs
- B cereals containing gluten
- C mustard
- D tree nuts
- E peanuts
- F crustaceans
- G celery
- I milk
- M sesame seeds
- N soy
- O fish
- P molluscs
- Q lupin
- R sulphur dioxide and sulphites
To guarantee freshness, some products are blast-chilled (EC Reg. no. 852/04).
Raw fish complies with Regulation (EC) 853/2004, Annex III, Section VII, Chapter 3, point D.3.