Menù Food

The Jazz menu is born from the desire to propose experiences ranging from the flavour of the sea in our Fish bar, to the decisive touch of the earth given by our Charcoal specialities, passing through a section, Tradition, which takes everyone back to when we were still children with recipes that are winning in simplicity and taste.

Discover our a la carte proposals or choose the menu you prefer for your evening from six people upwards.

Wine list

Our wine list is carefully created from a selection of the best labels by our Wine Specialist.

Wine list

The Chef

Our Chef, Vincenzo Cugno Garrano was born in Sicily, a land to which he remains very attached and which continues to inspire him even after ten years of experience abroad in America and the UK.

A career of more than twenty years of travelling, discovering flavours and ingredients that have formed the awareness and know-how that today allow him to create unique dishes and combinations.

The Tradition

Tradition is an important section of the menu where the cotoletta alla milanese, an iconic dish that has made the Jazz Cafe’s history, could certainly not be missing. The section stems from the desire to bring customers to try typical dishes from Lombardy and beyond, such as meatballs with tomato and basil, strictly grandmother’s recipe, spinach dip, perfect for sharing and part of the English tradition. 

Fish Bar

The Fish Bar section is dedicated to fish in its natural version: oysters, carpaccios, tartare and raw seafood. The quality and freshness of the products is enhanced by the dressings designed ad hoc by our Chef and by the wine pairings that our Wine Specialist takes care to recommend according to diners’ tastes. 

From the grill

The innovation in this section is the use of a special charcoal oven that has revolutionised cooking methods for meat, fish, but also vegetables. Among the main products processed are fine cuts of meat such as Uruguayan fillet, US diaframma, Argentinian entrecôte and picanha, but also Tomahawk Ireland and national veal. 

Some proposals from our menù…

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