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| Apetizers |
24 month Parma ham with fruit of the season |
Lobster salad with fennel and orange |
| Sautéed catch of the day with vegetable “Caponata” |
| Grilled red prawns and squid on a bed of mixed greens |
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| First Courses
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Mozzarella cheese dumplings with fresh tomatoes and basil |
Spaghetti “alla chitarra” with lobster ragout |
| Egg tagliolini with white beans and squid |
| Beef filled ravioli with their own roast sauce |
| Cauliflower cream with string beams and balsamic vinegar from Modena |
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| Main Curses
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| Selection of steamed shellfish and molluscs (minimum 2 persons) |
| Roasted spicy baby chicken with sautéed vegetables |
| Veal fillet au gratin with Pecorino cheese and seasonal vegetables |
| Thinly sliced buffalo with puréed potatoes and broccoli |
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| Traditional Milanese Cuisine
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| Piedmontese veal “Battuta” |
| Baccalà alla Veneta (stockfish) |
| Risotto “Milanese” Style |
| Veal with bone marrow and saffron risotto |
| Tripe “Milanese” style |
| The Chef also suggest… |
| Marinated pigeon salad with extra virgin olive oil and chili pepper flavoured bread |
| Risotto with pear, chicory and smoked foie gras |
| Sea bass with “panissa”, veal sweetbreads and onion, lemon and bay leaf sauce |
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