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.

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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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