Insalate

A staple of any Italian summer, fresh and light

TO M ATO A N D A R U G U L A S A L A D 95.
WITH HAZELNUTS, PARMIGIANO REGGIANO AND
BALSAMICO DRESSING

CAESAR SAL AD 120.

WITH ROASTED ROSEMARY CHICKEN AND GARLIC CROUTONS

CAPRESE SALAD 180.

BUFFALO MOZZARELLA AND TOMATOES WITH BASIL,
AND BALSAMIC SYRUP

Antipasti
The classic Italian tradition to start any meal right

B E E F C A R PACC I O 130.
WITH ARUGUL A AND AGED PARMIGIANO REGGIANO

G R E E N A S PA R AG U S 190.
WITH FRIED EGG, BL ACK TRUFFLES AND SAGE
BUTTER SAUCE

MUSHROOM AND CHICKEN

C R O Q U E T TE S 135.
WITH PARMIGIANO REGGIANO

S AU TÉ E D C L A M S 140.
IN GARLIC WHITE WINE SAUCE AND PARSLEY

FRIED CAL AMARI 130.

SERVED WITH SPICY TOMATO BASIL DIP

EG G P L A NT PA R M I G I A N A 125.
WITH BASIL AND PARMIGIANO REGGIANO

P I AT TI D I S A LU M I 180.
CL ASSIC ITALIAN COLD CUTS PL ATTER

PA R M A E M E LO N E 170.
WITH CAR AMELIZED STONE FRUITS

FRESH BURRATA 195.

FRESH TOMATOES, BASIL AND EXTRA VIRGIN OLIVE OIL
 Paste
Our authentic, hearty sauces are freshly made and paired
with a selection of homemade and dry pastas

S PAG H E T TI AG L I O O L I O
PEPPERONCINO 115. SHRIMP 175.
CHICKEN 145.

L I N G U I N E W ITH V E A L R AG O U T 165.
AND SUN-DRIED TOMATOES

S PAG H E T TI VO N G O L E 160.
IN GARLIC WHITE WINE SAUCE

H O M E M A D E A N G E L H A I R W ITH
B L AC K TR U F F L E S 220.
IN LIGHT BUTTER SAUCE

LO M B A R D I -S T Y L E R AV I O L I 165.
TR ADITIONAL NORTHERN ITALIAN R AVIOLI WITH
PANCETTA, BUTTER AND SAGE

L A S AG N A 165.
WITH FONTINA AND WILD FOREST MUSHROOMS

H O M E M A D E S E A FO O D
C A N N E L LO N I 160.
WITH CREAMY TOMATO SAUCE

S E A FO O D L I N G U I N E 180.
WITH TOMATO BASIL SAUCE

HOMEMADE BEEF RAVIOLI 220.

IN A PARMESAN AND PORCINI CREAM SAUCE
AND ALBA BLACK TRUFFLES

PENNE ARRABIATA 165.

WITH BURRATA

HOMEMADE BLACK INK TAGLIOLINI 225.

WITH JUMBO CRAB MEAT IN TOMATO BASIL SAUCE

Parmesan Wheel Pastas

These Signature Pastas are truly decadent when tossed in our
24-month aged Parmgiano Reggiano Wheel (add 65.)

SPAGHETTI ALLA CARBONARA 120.

HOMEMADE TAGLIATELLE 165.

WITH PORCINI MUSHROOMS AND TIGER PRAWNS

CREAMY BASIL PESTO LINGUINE 145.

WITH CHERRY TOMATOES, PINE NUTS
AND SAUTÉED CHICKEN BREAST

CHICKEN SAUSAGE FETTUCCINE 140.

WITH MUSHROOM RAGOUT AND SUN-DRIED TOMATOES

RISOTTO AI FUNGHI PORCINI 170.

 Secondi
Regional Italian mains featuring high quality meats and seafood

G R I L L E D S A L M O N S TE A K 190.
WITH AGRODOLCE CAR AMELIZED ONIONS AND TOMATO SALSA

CHICKEN MIL ANESE 190.

WITH ARUGUL A AND BALSAMICO

C H I C K E N A L L A PA R M I G I A N A 190.

OV E N R OA S TE D L E M O N A N D 190.
R O S E M A RY S P R I N G C H I C K E N

F R I E D S E A FO O D P L AT TE R 185.
FRIED CAL AMARI, TIGER PR AWNS, ANCHOVIES AND
SEASONAL VEGETABLES

SEA BASS AL CARTOCCIO 190.

OVEN BAKED IN PARCHMENT WITH SAUTÉED CLAMS,
TOMATOES, BASIL AND CAPERS

From the Grill

B e a u t i f u l s l a b s of n e v e r - f r o z e n p r e m i u m cuts flame-grilled over charcoal

WAGY U B E E F TAG L I ATA 395.

WITH ARUGUL A AND PARMIGIANO REGGIANO

B L AC K A N G U S 295.
TE N D E R LO I N (1 8 0 G R)

Pizze
Age-old Pezzera family recipe: beautifully blistered
wood-fired dough framing generous toppings

M A R G H E R ITA 95.
BASIL, EXTR A VIRGIN OLIVE OIL, MOZZARELL A

MILANO 160.
PORCINI MUSHROOMS, PANCETTA, EGG, PARMIGIANO REGGIANO

PA R M A 185.
PARMA HAM, ARUGUL A, PARMIGIANO REGGIANO

FUNGHI 185.
ASSORTED MUSHROOMS, TRUFFLE OIL

PEPPERONI 150.
BEEF PEPPERONI, MOZZARELL A

D I AVO L A 170.
SPICY SOPPRESSATA HAM, CHILLI FL AKES, MOZZARELL A

Q UAT TR O FO R M AG G I 165.
MOZZARELL A, FONTINA, TALEGGIO, GORGONZOL A

D I P O L LO 115.
GRILLED CHICKEN, GARLIC, ZUCCHINI, OLIVES

CARNE 165.
TOMATO SAUCE, MOZZARELL A, BEEF SAUSAGE, BEEF
PEPPERONI AND BOLOGNESE

SPICY CHICKEN 120.

GARLIC, SICILIAN CHILI

CARBONARA 150.
BEEF BACON, EGG, BL ACK PEPPER

BURRATA 180.
BASIL, OREGANO, MOZZARELLA, BURRATA
 Contorni
A selection of side dishes to accompany your meal

M A S H E D P OTATO 55.

S H O E S TR I N G F R I E S 65.

S AU TÉ E D M U S H R O O M S 65.

H A N D - C U T TR U F F L E F R I E S 90.

CREAMY PARMESAN SPINACH 65.

Dolci
End your feast with these classic Italian desserts and an espresso

GELATI 45.
CAPPUCCINO / HAZELNUT / RUM RAISIN
PISTACHIO / VANILLA / DARK CHOCOLATE

P I S TAC H I O C R U S TE D M A N G O G E L ATO 85.

WITH WILD BERRY COMPOTE

VA N I L L A PA N N A COT TA 85.
WITH STR AWBERRY AND CITRUS SAL AD

ESPRESSO CRÈME BRÛLÉE 85.

WA R M M E LTE D C H O CO L ATE C A K E 120.

WITH RUM R AISIN ICE CREAM

C H O CO L ATE TA RT 90.
WITH CRUNCHY CAR AMELIZED ALMONDS

TI R A M I S U TR A D IZ I O N A L E 100.
 Inspired by the dining culture of Milan and
Northern Italy, Caffè Milano serves hearty and
rustic dishes by esteemed Chef Luca Pezzera in a
truly authentic trattoria atmosphere, alongside
classic Italian cocktails and an extensive and
considered wine list.

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