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.
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.
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.
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
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