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 mousses: scampi, red prawn, scallop, red mullet, tuna, amberjack and sea bass

East meets West: boiled egg, spring onion, prawns in soy sauce, sake and rice vinegar; salmon with a raw quail’s egg, salmon roe, oil with a hint of white truffle and soya with battered vegetables

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

Slice of red prawns from Puglia, stracciatella soft cheese, tomato and basil oil

Raw oysters with black squid ink bread and salted Normandy butter

APPETISERS

Appetiser of cooked assorted fish with the catch of the day

Spanish Pata Negra ham, 100% Bellota (acorn-fed), cut by hand (five jotas)

Spreadable terrine of duck foie gras and meat with toasted bread, red onion preserve and salted butter

Steamed cuttlefish served on a cream of peas

Fried Lampara anchovies with vegetables in a street food-style batter

Squid filled with ricotta, Parmigiano Reggiano cheese and vegetables, served on a cream of asparagus

Deli meat platter: traditional Sopressa sausage without garlic, grilled Spalla (shoulder) ham from Friuli and Sauris cured ham

Pumpkin and courgette flowers filled with mozzarella, served on a bed of sour cream with battered vegetables

Carrot and ginger velouté with toasted almond flakes

American-seared scallop without the coral

FIRST COURSE DISHES

Risotto with a brunoise of vegetables, frogs’ legs and marjoram

Whole-wheat, fibre-rich, organic tagliatelle with scampi, craft beer and tomato concasse

Durum wheat chitarra-cut spaghetti with shelled razor clams and mussels served with oil, garlic and chili pepper

Ravioli filled with sweet gorgonzola served on a Brillat Savarin cheese sauce with walnut kernels

Potato and nettle gnocchi with asparagus, butter, Parmigiano Reggiano cheese and a raw quail’s egg yolk

Split ziti pasta with the meat sauce of my childhood (lamb, pork, veal and beef) with Parmigiano Reggiano cheese

SECOND COURSE FISH DISHES

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

Seared turbot cutlets with a broad bean cream, rocket leaves and tomato strips

Red mullet fillets in four types of panko crumb
(oat flakes, wheat flakes, potato flakes and pea crumbs) served on a prawn sauce

Sicilian-style amberjack with tomato, olives, capers and chili pepper

Seared tuna steak wrapped in Bronte pistachios served on a mustard sauce with baked cherry tomatoes

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

SECOND COURSE MEAT DISHES

Tomahawk (prehistoric rib-eye) steak from fully-grown Irish cattle, seared with roast potatoes

Sliced beef fillet with a lingot of pumpkin, courgette flowers and caprino goat’s cheese

Thinly sliced duck’s breast cooked at a low temperature with sautéed potatoes, caramelised shallots and plums

Steak tartare (raw)

Boned spatchcock chicken cooked at a low temperature, pan-fried with smoked pancetta and red onion

Milanese-style veal cutlet breaded with Panko bread

DESSERTS

Cream of Montasio cheese and strawberries, with almond ice-cream, gingerbread and balsamic vinegar

Puff pastry millefeuille filled with hazelnut cream and whipped cream

Forest fruits with vanilla ice-cream

Sicilian cannoli with citrus fruit brittle

Crema catalana au gratin

A new take on tiramisu

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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