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 Winter Lunch Weekend Menu

STARTERS
Cardoncelli mushrooms, pecorino cheese and sweet shallot
Salt cod, spring lettuce and lemon
Veal in tuna sauce, its stock with sweet wine and capers


FIRST COURSE
Milanese risotto
Mezzi paccheri pasta, tuna and yellow tomatoes ragout
Lasagne, artichokes and crescenza cheese


SECOND COURSE
Beef sirloin, jerusalem artichoke and bagna cauda (typicalpiedmont recipe: garlic, anchovies, oil and milk)
Pumpkin terrine, sweet and sour sauce and balsamic vinegar
Amberjack, radicchio and bbq sauce


BENEDICT EGGS
with salmon,toasted bread, stewed spinach and hollandaise sauce
with cooked ham, toasted bread and hollandaise sauce
with broccoletti, toasted bread, and hollandaise sauce


Are included
Water, Slow rising bread
Espresso – American Coffee


and also a dessert
Wheat cake, with ricotta and citrons
Bonet (amaretto and chocolate pudding)
Tiramisù
Fruit salad

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

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The new Spring Lunch Menu

Asparagus, egg cream and toasted almonds


Gratinated prawns, dried tomato and sweet potato


Fassona beef tartar, mustard, barbera wine reduction and burrata mozzarella cream

Milanese risotto


Linguine pasta, fish ragout and olives


Paccheri pasta, broad beans and pecorino

Tuna and anchovies
Spring lettuce, tuna, anchovies, Grana Padano cheese and croutons


Beef and mustard
Lamb’s lettuce, beef carpaccio, mustard and raisins


Broad beans and pecorino
Salad, broad beans, green apples, pecorino cheese and mint

Lamb, watercress and green pepper juice


Eggplant terrine, french beans, pine kernels and basil


Piglet, chard and potatoes


Salt cod, agretti and braised spring onion

Bread, chocolate and raspberry


Cooked milk, caramel and hazelnuts


Yogurt, honey and strawberry juice


Fruit salad

WITH SHRIMPS
toasted bread, stewed spinach and hollandaise sauce


WITH COOKED HAM
toasted bread, and hollandaise sauce


WITH ASPARAGUS
toasted bread, and hollandaise sauce

for start…
welcome by the Chef


the dish
you can choose it from menu


THE DISH
you can choose it from menu


the whim
dessert or glass of wine


Are included
water, coffee and cover charge
available from Monday to Friday

STARTERS
Asparagus, egg cream and toasted almonds
Gratinated prawns, dried tomatoes and sweet potatoes
Fassona beef tartar, mustard, barbera wine reduction and burrata mozzarella cream


FIRST COURSE
Milanese risotto
Linguine pasta, fish ragout and olives
Lasagne, peas, zucchini and spring onion


SECOND COURSE
Soft braised beef, chard and potatoes
Roasted seabass, chicory, hazelnuts and pine kernels
Eggplant terrine, french beans, pine kernels and basil
Lamb, watercress and green pepper juice


BENEDICT EGGS
with shrimps, toasted bread, stewed spinach and hollandaise sauce
with cooked ham, toasted bread and hollandaise sauce
with asparagus, toasted bread, and hollandaise sauce


Are included
Water, Slow rising bread
Espresso – American Coffee


and also a dessert
Bread, chocolate and raspberry
Cooked milk, caramel and hazelnuts
Yogurt, honey and strawberry juice
Fruit salad

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

DOWNLOAD THE WINTER 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

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

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

* 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 MENUDOWNLOAD THE NEW WEEKEND LUNCH MENU