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 Spring Dinner Menu

Milanese risotto


Breadcrumbed veal cutlet


Braised veal shank and mashed potatoes


Tortelli, buffalo ricotta and spring spinach


Tortellini with broth


Poached egg, cheese fondue and black pepper


Gratinated prawns, dried tomato and sweet potato


Asparagus, egg cream and toasted almonds


Eggplant terrine, french beans, pine kernels and basil


Fassona beef tartar, mustard, barbera wine reduction and burrata


Linguine pasta, fish ragout and olives


Pasta reale (filled), peas and castelmagno cheese


Amberjack, seafood soup and sweet radicchio


Paccheri pasta, broad beans and pecorino


Piglet, chard and potatoes


Lamb, watercress and green pepper juice


Salt cod, agretti and braised spring onion

Bread, chocolate and raspberry


Cooked milk, caramel and hazelnuts


Crepe suzette


Yogurt, honey and strawberry juice


Pavlova with raspberries and beetroot


Ice creams and sherbets


Poached egg, cheese fondue and black pepper


Milanese risotto


Piglet, chard and potatoes


Soft braised beef, pumpkin cream and amaretto


Crepe Suzette

Bourguignonne snails


Sweetbreads, oysters and herb scented yogurt


Tortelli filled with foie gras and brown stock


Salt cod, agretti and braised spring onion


Lamb, watercress and green pepper juice


Yogurt, honey and strawberry juice

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*with the exception of products marked with an asterisk (*), the raw material is suppied fresh and thermally blasted only after internal processing to best preserve the organoleptic qualities.