Antica Osteria Moirago

RESTAURANT

The Antica Osteria Moirago was built in 1250. It was ceded by the Duchy to the Caimi family in 1469, one of the most ancient noble families in Milan. In 1478 it became an inn and the first letting contract is still in existence to this day, showing an unusual method of payment: every six months, using farmyard animals. Following the widening of the Post Road to Pavia, nowadays the “Giovi” state highway no.35,

a part of the building was demolished along with two terracotta windows topped by an ogival arch and featuring a window sill of considerable architectural merit.
There is only one remaining on one side of the inn. The portico, with four granite columns dating back to the 1300’s, lends a picturesque quality to the building.

MENÙ

FISH CRUDITÉS APPETISERS FIRST COURSE SECOND COURSE FISH SECOND COURSE MEAT DESSERTS

FISH CRUDITÉS

Selection of raw fish served on spoons: scampi, red prawn, scallop, red mullet, tuna, sea bream and bass

Mosaic of tartares: sea bass, tuna, red prawn, smoked salmon

Carpaccio of scallops with red onion preserve, dressed with orange juice and aromatic herbs

Raw oysters with black squid ink bread and salted Normandy butter

APPETISERS

Mixed cooked fish appetiser with the catch of the day

Artichoke feast: raw, sautéed, cooked in a traditional style, stuffed with mozzarella, flan and cooked in a cast-iron pot

Street food paper cone filled with breaded anchovies and croquettes of cuttlefish, salt cod and lobster

Steamed cuttlefish cut into julienne strips and served on a red radicchio sauce,
with a garland of walnuts and late Treviso radicchio

Octopus baked in a bread crust served with a sprinkling of green olive powder and cream of celeriac

Dish of cured Sauris ham and special reserve Serrano cured ham,
served with tomato bruschetta and mountain lardo (pig’s back fat) bruschetta

Velouté of yellow pumpkin and cream of pecorino cheese served with a savoury multigrain brioche bread

American-seared scallop without the coral

Carnaroli risotto with lemongrass,
served with an exquisite tartare of raw red prawns and scampi

Fresh tagliatelle with a minced guinea fowl and vegetable sauce,
served with Parmigiano Reggiano cheese and flakes of black truffle

Fresh garganelli pasta with a cream of mantis shrimp,
served on a velouté of parsnip and russet potatoes

Durum wheat spaghetti cut with a “chitarra”,
served with shelled razor clams, parsley, garlic, oil and chilli pepper

Ravioli filled with braised veal cheeks served on a cream of stracchino cheese,
sautéed with beef jus and a sweet-and-sour fig sauce

Potato and Swiss chard gnocchi on a Jerusalem artichoke and saffron sauce,
served with a Parmigiano Reggiano cheese sauce and fried artichokes

SECOND COURSE FISH DISHES

Sea bass cooked in a salt crust and served with parsley potatoes

Alaskan black cod marinated in squid ink with lemon and a green mash

Turbot au gratin, served with a chopped vegetable salad and a light pesto sauce

Seared sea bream served with a carrot mash, cream of broad beans and sun-kissed cherry tomatoes

Seared tuna steak rolled in Bronte pistachios and served with a mustard sauce and roasted cherry tomatoes

Mouth-watering assortment of fried seafood (squid, prawns, scampi and cuttlefish) with battered fried vegetables

SECOND COURSE MEAT DISHES

Boned thigh of rabbit, stuffed with ricotta, Parmigiano Reggiano cheese and vegetables,
served on a Parmigiano Reggiano cheese sauce with flakes of black truffle

Fillet of beef en croute (pastry, cured ham and mushrooms) served on a mushroom sauce

Veal cheeks braised in beer with a chunk of grilled polenta and mashed potatoes

Sliced fillet of beef with leeks, potatoes and shredded fried leeks

Steak tartare (raw)

Milanese-style veal cutlet breaded with Panko bread

Shortcrust pastry tartlet filled with chocolate, raspberries and a passionfruit cream

Almond and hazelnut brittle ice-cream dessert served with a chocolate sauce

Chocolate pie with a soft centre, served on a bed of custard with vanilla pods

Panna cotta with pistachios and forest fruits

Sicilian cannoli with citrus fruit brittle

A new take on Tiramisù

Homemade ice-cream, various flavours

WINES

The creativity in the kitchen is paired with a wine list suited to every taste.
Our wide selection includes well-known wines from the most prestigious brands in France and Germany, to smaller producers in Italy and beyond. Wherever they originate, quality is guaranteed.
There is also an exciting variety of spirits including an assortment of whiskies, brandies and rums.

CONTACT

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Antica Osteria Moirago 45.369446, 9.137020

Via Pavese 4
Moirago di Zibido San Giacomo (MI)

Phone +39 02 9000 2174
E-mail anticaosteriamoirago@gmail.com

We are open from Tuesday to Sunday
12.30 to 14.30 and 19.30 to 22.30
Closed on Monday and on Sunday evening

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