Milan's tradition and modern sensibility for the Clotilde Brera menu which embraces Italian spirit, with balanced choice of ingredients and the creative touch of Chef Domenico della Salandra.

The new Spring Lunch Menu

APPETIZERS
White and green asparagus and smoked bearnaise sauce
Crunchy octopus, potatoes with lemon and capers powder
Veal in tuna sauce
Veal carpaccio, green pepper sauce, and watercress


FIRST COURSE
Milanese risotto
Mezze maniche pasta with cheese and black pepper
White lasagne with fish ragout
Spaghettoni, garlic, olive oil, chilli, anchovies and bottarga


SECOND COURSE
Beef brisket, spring spinach, raisins and pine kernels
Herbs and buffalo mozzarella cake with chutney
Baked seabass, seafood stock and agretti
Veal medallions, french beans and potatoes


BENEDICT EGGS
with salmon: toasted bread, salmon, stewed spinachs
with ham: toasted bread, smoked cooked ham
with asparagus: toasted bread, asparagus


Are included
Water, Slow rising bread
Espresso – American Coffee


and also a dessert
Yogurt, honey and strawberries gazpacho
Confit lemon mousse
Soft chocolate cake
Ice creams and sherbets

* For Allergen list please check final menu pages
** The raw primary foods could be come frozen.

DOWNLOAD THE NEW LUNCH WEEKEND MENU

The new Autumn Lunch Menu

Tuna tartare, ceviche sauce and ginger


Mozzarella Burrata from Andria


Mondeghili (milanese meatballs) with lime scented mayo


Mushrooms, pecorino and shallot


Chickpeas hummus, sweet and sour vegetables and sesame

Gazpacho with tomato and fruit, croutons and almond flakes


Orecchiette pasta, zucchini, salty ricotta and mint


Maccheroncini pasta, cheese, black pepper and lime


Fregola pasta, salty cod ragout and tomato cream


Amberjack, radicchio and citrus sauce


Braised veal knot, potatoes and baked apples


Browned cauliflowers, anchovies and Taggiasca olives

Cuttlefish and broccoli
Spring lettuce, stewed cuttlefishs, broccoli and anchovies cream


Veal and spring spinach
Spring spinach, roasted veal, Parmigiano Reggiano and croutons


Pumpkin and balsamic vinegar
Lettuce, green apples, pumpkin slices and its seeds, ricotta and raisins

WITH SALMON
toasted bread, stewed spinachs, and hollandaise


WITH COOKED HAM
toasted bread, and hollandaise sauce


WITH BROCCOLETTI
toasted bread, and hollandaise sauce

Hazelnut and rum parfait


Marron glacé cream


Apple pie with cinnamon


Fruit salad

APPETIZERS
Gratin mushrooms, pecorino and sweet shallot
Crunchy octopus, lemon scented potatoes and capers powder
Veal in tuna sauce
Beef carpaccio, green pepper and watercress


FIRST COURSE
Milanese risotto
Mezze maniche pasta with cheese and black pepper
Lasagna with fish ragout and basil cream
Spaghettoni, garlic, olive oil, chilli, anchovies and bottarga


SECOND COURSE
Confit piglet cheek, myrtle and red onion
Herbs and buffalo mozzarella cake with chutney
Baked seabass, radicchio and citrus juice
Veal medallion, french beans and potatoes


BENEDICT EGGS
with salmon: toasted bread, salmon, stewed spinachs
with ham: toasted bread, smoked cooked ham
with mushrooms: toasted bread, stewed mushrooms


Are included
Water, Slow rising bread
Espresso – American Coffee


and also a dessert
Honey and ricotta mousse, grapes and black pepper
Caramelized peach, chocolate and whisky cream
Chocolate soft cake
Ice creams and sherbets

* For Allergen list please check final menu pages
** The raw primary foods could be come frozen.

DOWNLOAD THE NEW AUTUMN LUNCH MENUDOWNLOAD THE NEW LUNCH WEEKEND MENU

The new Lunch Menu
Design Week Edition

Milanese Risotto


Veal Cutlet


Braised veal shank and mashed potatoes


Sweet and sour Char fish

Eggplant Parmigiana, nduja salami and Pecorino cheese


Carrots terrine, apricots and tumeric


Filled squids, olives, tomato cream


Veal in tuna sauce, its stock reduced with sweet raisin wine


Tomato "pappa", buffalo mozzarella, gazpacho

Bigoli pasta with octopus regout


Cuttlefish, peas, bread sauce


Filled with ragout Rigatoni pasta, caciocavallo cheese and Teroldego wine sauce


Breadcrumbed tuna, robiola cheese, peppers and olives


Confit capocollo pork steak, myrtle and red onion


Spaghettone pasta, garlic, oil, chili, botargo and bread crumble


Fregola (pasta from Sardinia), Vernaccia wine sauce and ray wings


Ricotta and honey mousse, cherries and black pepper


Panna cotta with almonds, cucumber and yuzu


Caramelized peach, chocolate and whisky cream


Crème brulé vanilla scented


Zuppa inglese


Ice cream

CLASSICS

Beef tongue with green sauce

Poached egg, Parmesan and ginger

Milanese Risotto

Beef cheek, its stock with Marsala wine and mashed potatoes

Pre-dessert

Zuppa inglese

60 €


GLOTTONOUS

Breadcrumbed veal brain, mayonnaise lime scented and anchovies juice

Eggplant Parmigiana, ‘nduja salami and Pecorino cheese

Spaghettone pasta with blue cheese and mussels

Stewed seafood salad

Pre-dessert

Untypical Sicilian cannolo

70 €


STARTING WITH
Welcome by the Chef


MAIN COURSE
At your choice from Menu


A WHIM
Dessert or a glass of wine


Water and coffee included

* Per gli allergeni presenti nei piatti consultare le pagine finali
** Alcuni prodotti potrebbero essere trattati con abbattimento termico o surgelati/congelati

DOWNLOAD THE NEW LUNCH MENU 2021DOWNLOAD THE NEW WEEKEND LUNCH MENU 2021