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


Fricandò (typical hotpot) with veal, savoy cabbage and mustard


Gratin mushrooms, pecorino and sweet shallot


Umbrine ceviche, sweet potato and coriander


Octopus, seafood sauce and parsley


Veal in tuna sauce, its stock reduced with sweet wine


Pumpkin tartlet, carob and honey


Pasta with salty cod ragout and seafood


Amberjack, sweet root and hazelnuts broth


Casoncelli (kind of tortelli) with beef tail ragout, buffalo mozzarella and truffle


Breadcrumbed tuna, robiola cheese, chestnuts and mustard


Confit piglet cheek, myrtle and red onion


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


Gnocchi of rice flour, vegetables sauce and Bagoss cheese

Apple pie, crescenza cheese and sider


Frangipane cake, pears and gin


Glazed zuccotto cake


Chestnuts, smoked chocolate and yogurt


Hazelnuts, caramel and coffee


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.