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


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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.