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

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.

DOWNLOAD THE NEW LUNCH WEEKEND MENU

The new Summer Lunch Menu

Gratinated prawns, confit tomato, rabbit and mango chutney


Eggplant terrine, french beans, pine kernels and basil


Veal in tuna sauce, its stock with sweet wine

Paccheri pasta, cheese, black pepper and lime


Linguine pasta, fish ragout, piglet sauce and olives


Milanese risotto

Amberjack and ceviche sauceSpring lettuce, amberjack carpaccio, leche de tigre, potato and corn


Chicken and Parmigiano ReggianoLamb’s lettuce, roasted chicken, mustard and parmesan flakes


Zucchini and ricottaSalad, stewed zucchini, green apples, ricotta and mint

Roasted eggplant, buffalo mozzarella and dried tomato


Veal knot steak, chicory and confit red onion


Breadcrumbed tuna, robiola cheese and radicchio


Bread, chocolate and raspberry


Cooked milk, caramel and hazelnuts


Ricotta, grape, honey and black pepper


Fruit salad

WITH SHRIMPStoasted bread, stewed spinach and hollandaise sauce


WITH COOKED HAMtoasted bread, and hollandaise sauce


WITH BROCCOLETTItoasted bread, and hollandaise sauce

for start…welcome by the Chef


the dishyou can choose it from menu


THE DISHyou can choose it from menu


the whimdessert or glass of wine


Are includedwater, coffee and cover chargeavailable from Monday to Friday

STARTERSGratinated prawns, confit tomato, rabbit and mango chutneyEggplant terrine, french beans, pine kernels and basilVeal in tuna sauce, its stock with sweet wineAsparagus, egg cream and toasted almonds


FIRST COURSEPaccheri pasta, cheese, black pepper and limeLinguine pasta, fish ragout, piglet sauce and olivesMilanese risotto


SECOND COURSERoasted eggplant, buffalo mozzarella and dried tomatoVeal knot steak, chicory and confit red onionBreadcrumbed tuna, robiola cheese and radicchio


BENEDICT EGGSwith shrimps, 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 dessertBread, chocolate and raspberryCooked milk, caramel and hazelnutsRicotta, grape, honey and black pepperFruit salad

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

DOWNLOAD THE SUMMER 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

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

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