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.
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
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
APPETIZERSBeetroots, apples and acid yogurtCrunchy octopus, sour potatoes and mint scented oilVeal in tuna sauce, its stock with sweet wine and capersAsparagus tartlet, crescenza cheese and balsamic vinegar
FIRST COURSEMilanese risottoFusilloni pasta with meat ragoutOrecchiette pasta, dried tomatoes and eggplantsWhite lasagna with fish ragout and herbs cream
SECOND COURSEPiglet neck steak, soft potatoes and spring onionCauliflower, jerusalem artichoke and Castelmagno cheeseRoasted Salty cod, aioli sauce and limeMarinated skirt steak, dandelion and coffee
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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