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.