Phyllis C. Richman - The Washington Post Magazine Dining Guide
50 Favorite Washington D.C. Area Restaurants ...the food is so Italian, so straightforward
a showcase for excellent ingredients and the magic of simplicity ...Cafe Milano shows that fashion
can be long-lived and serve all ages. It never neglects substance for style.
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Thank you for considering Café Milano for your event. Listed below are a number of menu options to fit your tastes and budget. We at Café Milano love challenges and making people happy. If the menus below are not what you are looking for and would like to make changes or additions, we would be more than happy to accommodate your requests. For questions or catering arrangements, please call or email
Golnaz Feiz at 202-965-8990 ext 139 or [email protected]
Menu
1
BRESAOLA
CARCIOFI E FAVE FRESCHE
Cured beef, fresh artichoke and fava beans salad
******
PENNE
CON CARCIOFI, ASPARAGI E ZUCCHINI AL POMODORO FRESCO
Penne pasta with artichoke, asparagus, zucchini
and fresh tomato
******
MERLUZZO
IN PADELLA CON FINOCCHIO BRASATO E SALSA ALLE OLIVE
Pan seared filet of cod with braised fennel and
olive, lemon parsley sauce
Or
FILETTO
DI MANZO AI FERRI CON PATATE CROCCANTI, E VERDURINE
Grilled beef tenderloin with crispy potato and
vegetable
******
TORTINO
AL CIOCCOLATO CALDO ALL’ARANCIO
Warm chocolate cake with orange and berry
Price per person $59
Menu #2
TERRINA
DI MELANZANE, POMODORI SECCHI E PEPERONI CON CAPRINO
Eggplant, roasted bell peppers, sun dried tomato
and goat cheese terrine with arugula and crostini
******
MEZZE
MANICHE CON CARCIOFI E GAMBERI
Short rigatoni pasta with artichokes, shrimp
and fresh tomato
******
SUPREMA
DI POLLO AL FORNO CON COSTE E CARCIOFI
Roasted chicken breast with garlic, rosemary
served with Swiss chard and braised artichoke
Or
MERLUZZO
IN PADELLA CON CIME DI RAPE ALLE OLIVE E OLIO AL
LIMONE
Roasted filet of cod with broccoli rabe, braised
fennel and lemon olive oil
******
TORTINO
AL CIOCCOLATO CALDO CON SALSA VANIGLIA
Warm chocolate cake with vanilla sauce
Price per person $45
Menu #3
PROSCIUTTO
SAN DANIELE CON MELONE
San Daniele prosciutto with fresh melon
******
INSALATA
DI RUCOLA E SCAGLIE DI PARMIGIANO
Arugula salad with shaved parmesan cheese
******
ARROTOLATO
DI VITELLO ARROSTO CON CIPOLLOTTI E FUNGHI GALLETTI
Roasted veal with Cipollini onions, chanterelle
mushroom sauce au natural
Or
RISOTTO
CON RADICCHIO E SUPREMA D’ANITRA
Risotto with radicchio, blueberry and seared
duck breast
Or
FILETTI
DI ORATA AL ROSMARINO CON FUNGHI E VERDURINE
Sautéed filet of Dorade with rosemary,
wild mushroom and vegetable
******
TIRAMISU
Espresso soaked lady fingers with mascarpone
cheese mousse
Price per person $48
Menu #4
MOZZARELLA
DI BUFALA E POMODORO
Buffalo mozzarella, tomato with basil oregano
and olive oil
******
MEZZE
MANICHE AL RAGU DI VITELLO E ASPARAGI
Short rigatoni pasta with veal and asparagus
ragu
******
SALMONE
AI FERRI CON VERDURE GRIGLIATE E SALSETTA AL POMODORO
Grilled salmon served with grilled vegetable
and fresh tomato salsa
Or
SUPREMA
DI POLLO AL FORNO CON COSTE E CARCIOFI
Roasted chicken breast with garlic rosemary
and served with Swiss chard and braised artichoke
******
SORBETTO
ALLA PESCA
Peach filled sorbet
Price per person $39
Menu #5
INSALATA
D’ARAGOSTA CON FAGIOLINI E SONCINO
Lobster salad with green beans, Mache lettuce
and Bottarga sauce
******
AGNOLOTTI
AI CARCIOFI CON VERDURINE
Artichoke filled pasta with vegetable and fresh
basil
******
COSTOLETTA
DI VITELLO AL FORNO CON PATATE ALL’ORIGANO
Roasted veal chop, with wild mushroom, fresh
herbs, potato and fresh oregano timbale
Or
ROMBO
SALTATO CON FINOCCHIO BRASATO OLIVE NERE E OLIO
ALLE ERBE
Sautéed filet of turbot with braised fennel,
black olives and herb oil
******
MOUSSE
DI CIOCCOLATO CON FRUTTI DI BOSCO E SALSA ALL’ARANCIO
Chocolate mousse with berry and orange sauce
Price per person $70
Menu #6
MEZZI
RIGATONI CON POMODORO, MELANZANE E BASILICO
Short rigatoni with fresh tomato, basil and eggplant
******
CUORI
DI ROMANA ALLA CESARE CON CROSTINI E SCAGLIE DI
PARMIGIANO
Hearts of romaine with Caesar dressing, crostini
and shaved parmesan cheese
******
ARROTOLATO
DI VITELLO CON CIPOLLOTTI E FUNGHI GALLETTI
Roasted veal with Cipollini onions, chanterelle
mushroom sauce au natural
Or
SALMONE
IN PADELLA CON CARCIOFI E PORRI SALTATI BATTUTO
DI OLIVE
Sautéed filet of Salmon with braised artichokes
and leeks black olives basil lemon sauce
******
TORTINO
DI CIOCCOLATO CALDO ALL’ARANCIO
Warm chocolate cake with orange and berry
Price per person $45
Menu #7
RAVIOLI
CON VITELLO E SPINACI
Veal and spinach ravioli in a butter sage sauce
******
RADICCHIO, ENDIVIA E RUCOLA CON SCAGLIE DI PARMIGIANO
Arugula Belgium endive and radicchio with balsamic
vinaigrette and shaved parmesan
******
BISTECCA DI MANZO CON FUNGHI E PATATE AL TIMO
Grilled aged NY Steak with wild mushrooms in
season and thyme potatoes
Or
BRANZINO
SALTATO CON LE COSTE, E SALSA ALLE ERBE
Pan seared filet of striped bass with Swiss chard
and fresh herb sauce
Or
VITELLO ARROSTO CON CIPOLLOTTI E FUNGHI GALLETTI
Roasted veal with Cipollini onions and chanterelle
mushroom
******
TARTINA
DI FRUTTA AI LAMPONI
Raspberry tart with vanilla anglaise sauce
Price per person $59
Menu #8
RISOTTO
ALLO ZAFFERANO E FUNGHI PORCINI
Saffron risotto with porcini mushroom
******
INSALATA
DI RUCOLA CON SCAGLIE DI PARMIGIANO
Arugula salad with shaved parmesan cheese
******
COSTOLETTE
D’AGNELLO AL FORNO CON PUREA DI PATATE, CIME
DI RAPE
E SALSA ALLE ERBE
Roasted lamb chop with mashed potato, broccoli
rabe and herb sauce
Or
IPPOGLOSSO
IN PADELLA CON PASSATO DI FAGIOLI E OLIO AL ROSMARINO
Pan seared halibut with mashed borlotti beans
and rosemary olive oil
******
MILLEFOGLIE
ALLE FRAGOLE E CREMA ALLA VANIGLIA
Vanilla pastry cream and strawberry napoleon
Price per person $65
Menu #9
FLAN
DI ASPARAGI BIANCHI CON UOVO DI QUAGLIA, SALSETTA
ALLA ROBIOLA E TARTUFO NERO
White asparagus flan with poached quail eggs,
mousse of robiola cheese and black truffle
******
SCALOPPA
DI FEGATO GRASSO IN CROSTA DI BRIOCHE, MOSTARDA
DI FRUTTA |
TARTUFATA E MELE COTOGNE
Pan seared foie gras with a brioche crust, fruit
mustard and quince apple
******
CAPPELLACCI
DI FARAONA CON FONDUTA DI PARMIGIANO E ENDIVIA BRASATA
Pheasant cappellacci with a parmesan cheese fondue
and braised Belgium endive
******
FILETTI
TRIGLIE IN CROSTA DI OLIVE, CON FINOCCHIO BRASATO
E SALSETTA AI CAPPERI
Filet of red mullet in a olive crust, braised
fennel and a pantelleria capers sauce
******
MEDAGLIONE
DI CAPRIOLO ALL'ALLORO E PANCETTA CON LE PATATE
AMERICANE E MOSTARDA DI FRUTTA
Venison tenderloin with bay leaves and pancetta,
sweet potato and fruit mustard
******
IL
CIOCCOLATO
Trio of chocolate tasting
Maximum
20 people
Price per person $90
Menu #10
TARTARE
DI ARAGOSTA CON SCALOPPA DI FEGATO GRASSO E CAVIALE
Maine lobster tartar with foiegras and beluga
caviar
******
PANZANELLA
DI COZZE E ZUCCHINE FRITTE CON CROSTINI AL BALSAMICO
BIANCO
Heirloom tomato, mussels and crispy zucchini
salad with crostini and white balsamic vinegar
******
SPINOSINI
DI CAMPOFILONE AL TARTUFO BIANCO
Spinosini pasta with white truffle sauce( in
season)
******
CAPPELLACCI
DI PISELLI SU CREMA DI SCAMPO E LA SUA CODA
Green peas cappellacci with a Langoustine mousse
sauce and sautéed langoustine
ROMBO
CHIODATO CON CUORI DI CARCIOFI, FLAN DI CARDO E
TARTUFO NERO
Pan seared filet of turbot with artichoke hearts,
cardoon flan and black truffle
******
FILETTO
DI VITELLO CON IL SUO FEGATO, CIPOLLOTTI, PATATA
SCHIACCIATA AL TIMO E TARTUFO NERO
Veal tenderloin and calf liver, caramelized cipollini
onion, thyme mashed potato and black truffle
******
PREDESSERT
DI CARPACCIO DI FRUTTA CON SORBETTO
Small fruit carpaccio with it's own sorbet
******
SOUFFLEE'
AL CIOCCOLATO AMARO CON GELATO ALLA VANIGLIA
Warm chocolate soufflee' with vanilla ice cream
Price per person $100
Corporate Chef: Domenico Cornacchia
© Copyright 1992 CaféMilano, Inc. All rights reserved.