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.

Dinner Menu

Milanese risotto

Breadcrumbed veal cutlet

Braised veal shank and mashed potatoes

Char fish, rice cream, butter and sage

Eggplant parmigiana, ‘nduja salami and pecorino cheese

Carrot terrine with apricots and curcume

Filled squids, olives and pizzaiola sauce

Veal in tuna sauce, its stock reduced with sweet wine

Veal carpaccio, green pepper sauce, and watercress

Tomato Pappa, buffalo mozzarella and gazpacho

Bigoli pasta with octopus and yellow tomato

Braised cuttlefish, seafood stock, white borage

Rigatoni stuffed with meat ragout, caciocavallo cheese and teroldego wine sauce

Breadcrumbed tuna, robiola cheese, sweet and sour sauce

Confit piglet neck, myrtle and red onion

Spaghettoni, garlic, olive oil, chilli, anchovies and botargo

Fregola pasta, vernaccia wine sauce and ray fish

Ricotta and honey mousse, cherries and black pepper

Almonds panna cotta, cucumber and yuzu

Caramelized peach with chocolate and whisky cream

Crème brulée vanilla scented

Zuppa inglese

Ice creams and sherbets

Beef tongue with green sauce

Egg, Parmigiano cheese foam and ginger

Milanese Risotto

Beef belly, potatoes, its stock with marsala wine

Zuppa inglese

Breadcrumbed veal brain, lime scented mayonnaise and anchovies juice

Eggplant parmigiana, ‘nduja salami and pecorino cheese

Spaghettone pasta with blue cheese and mussels

Seafood salad

Sicilian cannolo


*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.