Menù Refettorio a Milano: Sfoglia il menù completo

Entrée

Crocchette di carciofo - Steamed and chopped artichokes mixed with flour, Parmigiano Reggiano cheese and egg. Pan-fried and served with a fondue of Taleggio cheese.

9.00 €

Pomodoro farcito - Vine tomatoes stuffed with aubergine "caponata" with sauce of rocket chlorophyll.

8.00 €

Fiori di zucchina - Fresh courgette flowers stuffed with potatoes, green beans, courgettes and pesto. Breaded, pan-fried and served with a cream of courgettes and mint.

9.00 €

Plat

Zuppa di cereali - Red rice, spelt, pearled barley and quinoa boiled in a vegetable broth with smoked bacon, herbs and aromatic vegetables.

10.00 €

Crema d'asparagi - Creamed asparagus served with crunchy wholemeal bread and thick sauce of Modena balsamic vinegar.

10.00 €

Crema di pane integrale - Typical dish from Sud Tyrol prepared by adding sauteed spinach and diced fresh tomatoes.

10.00 €

Dessert

Caserecce con ragù - Pasta made with durum wheat semolina with Bolognese meat sauce of chopped veal cheek and crunchy celery.

13.00 €

Lasagnetta alle melanzane - Thin layer of fresh egg pasta stuffed with aubergines, Quartirolo Lombardo cheese, sun-dried tomatoes and basil cream.

12.00 €

Gnocchi al pesto - Potato gnocchi with rocket pesto sauce, toasted sliced almonds and Castelmagno D.O.P. cheese

12.00 €

Risotto alla Milanese - Milanese-style Risotto made with Superfino Carnaroli rice produced by Cascina Casiglio (16 minutes of cooking required)

12.00 €

I LEGUMI FORTI

Crocchette di cicerchie - Oven-baked grass pea croquettes with sesame served with vegetables in a sweet and sour sauce.

12.00 €

Flan di fagioli neri - Black bean flan accompanied by a cream of carrots and dehydrated season vegetables.

12.00 €

L'ACQUA DOLCE

Trota salmonata - Marinated salmon trout with citrus fruits served with early salad, shoots and edible flowers

15.00 €

Bocconcini di storione bianco - Lightly stewed sauteed white sturgeon with sun-dried tomatoes, capers in brine and Taggia black olives.

20.00 €

Trancio di lucioperca - Pikeperch in a bread crust with sage, with sauteed sea asparagus and delicate red wine sauce.

16.00 €

IL QUINTO QUARTO

Lingua di vitello - Vacuum cooked at low temperature, then roasted and accompanied by green sauce, home made mustard and steamed vegetables.

15.00 €

Rognone di vitello - Softened in milk, then sliced and cooked in a hot pan with oil, garlic, parsley, corns of mustard and beef stock It is served with mashed potatoes.

14.00 €

LE CARNI

Ossobuco alla Milanese - Veal ossobuco in "gremolada" (i.e. chopped herb condiment) with little pie of roasted Milanese-style risotto.

20.00 €

Costoletta alla Milanese - 250 g knife-beaten and breaded veal cutlet , pan-fried in cooked in clarified butter (according to traditional recipe) and served with rosemary-scented baked potatoes.

22.00 €

LA DOLCE VITA

Terrina di cioccolato - Made by layering dark chocolate ganache (Guanaja 70% chocolate content) and almond biscuit, served with a creamy coffee sauce.

6.00 €

Pere cotte nel vino - Vacuum cooked William pears with Sangue di Giuda wine, accompanied by cinnamon mousse and dry biscuits of short pastry.

5.00 €

Tiramisù - Layers of lady fingers soaked in coffee, Mascarpone cheese cream and cocoa powder, served in a glass.

5.00 €

Torta di mele - Soft shortbread stuffed with apples flavoured with cinnamon and raw cane sugar, accompanied with vanilla sauce.

5.00 €

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