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Bu-bi  |  Via Volta 61
Cesano Maderno (MB), 20811
+39 345 295 6447
info@bu-bi.it

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  /  English Menu

Starter

  • Charcuterie and cheese selection
    Selection of our best cheeses and cured meat, served with honey, onion chutney and polenta croutons.
    14
  • Beef fillet tartare
    Dressed with Cantabrian Anchovies, gherkins, shallot and sake soy, served with truflle mayo, fried capers and Carasau bread
    16
  • Salmon tartare
    Dressed with spicy mayo, red onion and coriander. Slightly smoked.
    14
  • Yellowtail sashimi
    Yellowtail sashimi served with roasted aubergine salsa and citrusy dressing.
    16
  • Crudo and Burrata
    18 months Parma ham and apulian burrata.
    12
  • Truffle flavoured mushroom salad
    Sautéed mixed mushrooms with sake soy, watercress, dressed with truffle oil.
    13
  • Miso Aubergine
    Deep fried perlina aubergine, caramelized with den miso sauce and served with amaranth popcorn
    12

First Course

  • Prawns and chorizo risotto
    Prawns bisque risotto, served with Argentinian king prawns and Spanish chorizo.
    20
  • Broad beans and peas risotto
    Risotto with minted peas cream served with broad beans, greek yogurt and pea shoots
    16
  • Gnocchetti broccoli and ‘nduja
    Homemade potatoes gnocchetti, served with broccoli cream, blanched broccoli, ‘nduja and Parmesan sauces.
    17
  • Tagliolini black garlic and pecorino
    Red beetroot homemade tagliolini, served with black garlic, toasted hazelnuts and pecorino Romano cheese sauce.
    16
  • Tortelli burrata and anchovies
    Squid ink homemade tortelli, stuffed with burrata cheese and cantabrian anchovies, served with yellowtail tartare and wilted cherry tomatoes.
    20

Second Course

  • Pan fried Mackerel
    Pan fried Norwagian mackerel, served with red beetroot purè, roasted garlic mayo and nori seaweed
    20
  • Venison tagliata
    Green tea smoked venison tagliata, sous vide cooked and seared, served with onion chutney and wasabi Mayo.
    32
  • 55° ribeye
    Sous vide cooked ribeye, seared and served with truffle flavoured sautéed mixed mushrooms and roasted potatoes.
    26
  • 50° teriyaki salmon
    Sous vide cooked and seared salmon, served with its crispy skin, homemade teriyaki sauce and butter and parmesan green beans.
    22
  • Pork Belly
    Marinated and slow cooked, caramelised with balsamic miso and served with sauted Chinese cabbage.
    18