Milano Cusine

Zucchini flower tempura stuffed with prawns;
fresh goat cheese, anchovy and marjoram, light tomato concassé – dressing

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Home-made chestnut and pumpkin agnolotti,
butter and hazelnut, baby chanterelles in black truffle sauce

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Slow-cooked beef check:
grilled polenta, lentil chestnuts, green pepper and roasted baby onions

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Milanese veal Ossobuco:
baked with vine – ripen tomatoes, fresh herbs, white wine,
Arborio risotto, baby vegetables in gremolada dressing, rosemary oil

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Traditional chocolate tart layered with grappa and
orange jelly served with Milanese Galani