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.
