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


Skirt steak and marinated beets


Tomato pappa (typical Tuscan recipe), gazpacho and red fruits


Fassona beef tartar, buffalo mozzarella and mustard


Prawns and shrimps catalana salad


Octopus, seafood sauce and parsley


Veal in tuna sauce, its stock with sweet wine and capers


Pasta, smoked potatoes and eggplant


Roasted salt cod, aioli sauce and lime


Fregola pasta, seafood ragout and ‘nduja (typical spicy salami)


Breadcrumbed tuna, robiola cheese, french beans and potatoes


Piglet belly steak, zucchini and its flower


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


Ravioli, scorpionfish, tomato and capers

Stewed meringa, vanilla and rhum


Dark chocolate and raspberries


Tiramisù


Millefeuille, cappuccino and caramel


Panna cotta, yuzu and strawberry sauce


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.