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
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
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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