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 Autumn Lunch Weekend Menu

STARTERSCardoncelli mushrooms, pecorino cheese and sweet shallotSalt cod, spring lettuce and lemonVeal in tuna sauce, its stock with sweet wine and capers

FIRST COURSEMilanese risottoMezzi paccheri pasta, tuna and yellow tomatoes ragoutLasagne, artichokes and crescenza cheese

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

BENEDICT EGGSwith salmon,toasted bread, stewed spinach and hollandaise saucewith cooked ham, toasted bread and hollandaise saucewith broccoletti, toasted bread, and hollandaise sauce

Are includedWater, Slow rising breadEspresso – American Coffee

and also a dessertWheat cake, with ricotta and citronsBonet (amaretto and chocolate pudding)TiramisùFruit 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

Salt cod with tomato sauce and oregan

Culatello di Zibello and melon

Mondeghili (milanese meatballs) with lime scented mayo

Artichokes, Parmigiano Reggiano and rocket salad

Caprese with tomato and basil

Cous cous, zucchini and shrimps

Peas cream, mint and goat cheese

Maccheroncini pasta, cheese, black pepper and lime

Fregola pasta, meat ragout and dried tomatoes

Char fish, orange, fennels and capers powder

Braised veal knot, potatoes and baked apples

Browned cauliflowers, anchovies and Taggiasca olives

Sliced beef steak, its stock and potatoes

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

Veal in tuna sauceLamb’s lattuce, roasted veal, tuna sauce, Parmigiano Reggiano and croutons

Broad beans and pecorinoLettuce, green apples, sunflower seeds, peas, broad beans and pecorino cheese

WITH SALMONtoasted bread, stewed spinachs, and hollandaise

WITH COOKED HAMtoasted bread, and hollandaise sauce

WITH BROCCOLETTItoasted bread, and hollandaise sauce

Soft chocolate cake

Ricotta and raisins cake

Salty pistachio ice cream

Fruit salad

STARTERSCardoncelli mushrooms, pecorino cheese and sweet shallotOctopus, seafood sauce and parsleyVeal in tuna sauce, its stock with sweet wine and capers

FIRST COURSEMilanese risottoSpaghetti, tuna and yellow tomatoes ragoutLasagne, artichokes and crescenza cheese

SECOND COURSEBeef sirloin, jerusalem artichoke and bagna cauda (typical piedmont recipe: garlic, anchovies, oil and milk)Pumpkin terrine, sweet and sour sauce and balsamic vinegarAmberjack, radicchio and bbq sauce

BENEDICT EGGSwith salmon, toasted bread, stewed spinach and hollandaise saucewith cooked ham, toasted bread and hollandaise saucewith broccoli, toasted bread, and hollandaise sauce

Are includedWater, Slow rising breadEspresso – American Coffee

and also a dessertWheat cake, with ricotta and citronsBonet (amaretto and chocolate pudding)TiramisùFruit salad

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

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The new Lunch MenuDesign 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

CLASSICSBeef tongue with green sauce♦Poached egg, Parmesan and ginger♦Milanese Risotto♦Beef cheek, its stock with Marsala wine and mashed potatoes♦Pre-dessert♦Zuppa inglese60 €

GLOTTONOUSBreadcrumbed 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 cannolo70 €

STARTING WITHWelcome by the Chef

MAIN COURSEAt your choice from Menu

A WHIMDessert 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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