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

APPETIZERSWhite and green asparagus and smoked bearnaise sauceCrunchy octopus, potatoes with lemon and capers powderVeal in tuna sauceVeal carpaccio, green pepper sauce, and watercress


FIRST COURSEMilanese risottoMezze maniche pasta with cheese and black pepperWhite lasagne with fish ragoutSpaghettoni, garlic, olive oil, chilli, anchovies and bottarga


SECOND COURSEBeef brisket, spring spinach, raisins and pine kernelsHerbs and buffalo mozzarella cake with chutneyBaked seabass, seafood stock and agrettiVeal medallions, french beans and potatoes


BENEDICT EGGSwith salmon: toasted bread, salmon, stewed spinachswith ham: toasted bread, smoked cooked hamwith asparagus: toasted bread, asparagus


Are includedWater, Slow rising breadEspresso – American Coffee


and also a dessertYogurt, honey and strawberries gazpachoConfit lemon mousseSoft chocolate cakeIce creams and sherbets

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

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The new Winter Lunch Menu

Tuna tartare, ceviche sauce and ginger


Mozzarella Burrata from Andria


Mondeghili (milanese meatballs) with lime scented mayo


Artichokes, Parmigiano Reggiano and rocket salad


Chickpeas hummus, sweet and sour vegetables and sesame

Barley, beetroot and goat cheese


Ribollita (typical soup from Tuscany) with black cabbage, potatoes, bread and beans


Maccheroncini pasta, cheese, black pepper and lime


Fregola pasta, meat ragout and dried tomatoes


Amberjack, radicchio and citrus sauce


Braised veal knot, potatoes and baked apples


Browned cauliflowers, anchovies and Taggiasca olives

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


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


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

WITH SALMONtoasted bread, stewed spinachs, and hollandaise


WITH COOKED HAMtoasted bread, and hollandaise sauce


WITH BROCCOLETTItoasted bread, and hollandaise sauce

Hazelnut and rum parfait


Soft chocolate cake


Apple pie with cinnamon


Fruit salad

APPETIZERSFilled savoy cabbage, Pecorino and vegetables juiceCrunchy octopus, lemon scented potatoes and capers powderBeef carpaccio, pumpkin and quinoaArtichokes, Pecorino, mint and peas


FIRST COURSEMilanese risottoFusilloni pasta with white beef ragout, onion and meatballsPizzoccheri (typical pasta of buckwheat) with savoy cabbage, potatoes, butter and Bitto cheeseBigoli pasta, cuttlefish and turnip tops


SECOND COURSESoft braised beef, confit celeriac and red onionCauliflower, jerusalem artichoke and Castelmagno cheeseBaked umbrine, radicchio and citrus juiceCassoeula (typicale milanese soup) with savoy cabbage and pork


BENEDICT EGGSwith salmon: toasted bread, salmon, stewed spinachswith ham: toasted bread, smoked cooked hamwith mushrooms: toasted bread, stewed mushrooms


Are includedWater, Slow rising breadEspresso – American Coffee


and also a dessertHazelnut, caramel and coffeeBaked pears, chocolate and whisky creamChocolate soft cakeIce creams and sherbets

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

DOWNLOAD THE NEW WINTER LUNCH MENUDOWNLOAD THE NEW LUNCH WEEKEND MENU

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 saucePoached egg, Parmesan and gingerMilanese RisottoBeef cheek, its stock with Marsala wine and mashed potatoesPre-dessertZuppa inglese60 €


GLOTTONOUSBreadcrumbed veal brain, mayonnaise lime scented and anchovies juiceEggplant Parmigiana, ‘nduja salami and Pecorino cheeseSpaghettone pasta with blue cheese and musselsStewed seafood saladPre-dessertUntypical 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

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