Lunch
ANTIPASTI
PROSCIUTTO DI PARMA STAGIONATO 24 MESI CON ANANAS 19 Crispy zucchini blossoms in a tempura style, stuffed with ricotta cheese and shrimp with a raspberry vin cotto vinegar
PEPATA DI COZZE AL LIMONE E VINO BIANCO CON FETTA UNTA 17 Sautéed mussels in a lemon and white wine broth garnished with garlic scented grilled bread
FRITTO DI CALAMARI CON CROCCANTE DI ZUCCHINE 17 Crispy Mediterranean calamari and zucchini with a lightly spicy tomato sauce
VITELLO TONNATO CON CAPPERI IN FIORE 18 Roasted veal, thinly sliced, in a tuna sauce with caper berries, served lukewarm
INSALATE COMPOSTE
BARBABIETOLE ALL’ARANCIO CON LATTUGHINE DI CAMPO E CIPOLLA 14 Steamed beet salad with assorted field greens and red onion salad tossed with an orange vinaigrette
INSALATA J&J 15 Butter lettuce tossed with lemon vinaigrette, candied walnuts, and mild gorgonzola cheese
RUCOLETTA CON RAVANELLI E VELI DI GRANA PADANO 14 Baby arugula salad with radish and Grana Padano cheese
INSALATINA DI FAVE, RICCIA E OLIVE TAGGIASCHE CON PRIMO SALE 16 Fava beans, frisee and taggiasche olive salad in a lemon vinaigrette with pecorino cheese
PANZANELLA DI POMODORI PRIMAVERILI CON OLIVE TAGGIASCHE 16 Seasonal tomato salad with cucumber, red onions and heart of palm tossed with extra virgin olive oil and lemon finished with crispy olive bread
CARPACCI E CRUDI
CARPACCIO DI FILETTO DI MANZO CON RUCOLA E SCAGLIE DI PARMIGIANO 8 Thinly sliced beef tenderloin carpaccio and arugula in a lemon vinaigrette with shaved parmesan cheese
CARPACCIO DI MANZO KOBE AI CARCIOFI MARINATI E CASTELMAGNO 26 Domestic Kobe beef carpaccio with truffle salt, marinated artichoke and Castelmagno cheese
CRUDO DI BRANZINO CON OLIVE TAGGIASCHE, OLIO E LIMONE 19 Sea bass crudo with taggiasche olives, lemon and extra virgin olive with an assorted field greens salad
CRUDO DI TONNO IN CROSTA DI PEPE CON CUORI DI PALMA E CETRIOLI 19 Pepper crusted thinly sliced Ahi tuna crudo in avocado sauce with cucumber, tomatoes and heart of palm salad
PIZZE
Café Milano proudly uses San Marzano DOP tomatoes for our pizzas
CAFE MILANO 18 Tomatoes, imported fresh mozzarella, baby artichokes, seasonal mushrooms, ham and olives
SANTA BABILA 15 Tomatoes, imported fresh mozzarella, oregano and basil
LA SCALA 18 Imported fresh mozzarella, prosciutto di Parma, arugula and shaved parmesan cheese
VIA NAPOLI 17 San Marzano tomatoes, garlic, anchovy, olive and capers
VIA GENOVA 18 Imported fresh fiordilatte mozzarella, marinated tuna, olives and caramelized onion
FOCACCIA AL ROSMARINO 9 Focaccia with fresh rosemary and olive oil
FOCACCIA MILANO 18 Focaccia stuffed with crescenza stracchino cheese and Parma prosciutto, topped with butter lettuce and field green salad
PASTE E RISOTTI
**CAPELLINI ANN HAND 19 Imported capellini pasta with cherry tomatoes and basil sauce
**LINGUINE MOSCHINO 42 Linguini pasta with Maine Lobster in a lightly spicy tomato sauce
**SPAGHETTI DELL’ AMBASCIATORE 39 Gluten free spaghetti with langoustines in a slightly spicy fresh tomato and basil sauce (Not a gluten free dish. Please advise your server of any allergies)
** TAGLIOLINI TARTUFATI BARBA 19 Truffle scented tagliolini pasta with a creamy pecorino cheese and fresh black pepper sauce “cacio e pepe style”
*RAVIOLI CAVALLI 19 Ravioli filled with braised veal and spinach with a sage and veal reduction sauce
PAGLIA FIENO ZEGNA 19 Spinach and egg fettuccine with veal Bolognese sauce
*PAPPARDELLE GUCCI 23 Pappardelle pasta with slow cooked “Genovese style” veal ragout and seasonal mushrooms with a hint of truffle oil
**PENNE INTEGRALI VALENTINO 24 Imported whole wheat penne pasta with sautéed spring vegetables and basil pesto sauce
**SPAGHETTI KITON 25 Spaghetti with fresh clams in olive oil, garlic and chili flakes and a touch of cherry tomato sauce
**RISOTTO ARMANI 31 Risotto with spring asparagus, Castelmagno cheese and Alto Adige speck
**RISOTTO VERSACE 33 Sautéed sea scallops over a spring green pea risottino with wilted pea shoots
*Homemade Pastas **Cafe Milano proudly serves Cavaliere Giuseppe Cocco dry pasta from the Abruzzi region. All dry pasta dishes are made to order; please allow 20 minutes for preparation. Thank you.
***WHOLE WHEAT AND GLUTEN FREE PASTAS ALSO AVAILABLE. Please ask your server about selections.
PESCI
BRANZINO DEL MEDITERRANEO AL ROSMARINO CON VERDURE 42 Roasted whole Mediterranean sea bass with rosemary served with sautéed vegetables
SALMONE ATLANTICO AL VAPORE CON COMPOSTA DI AVOCADO E POMODORI 28 Poached Atlantic salmon fillet in a capers tapenade with a seasonal tomatoes and avocado salad
INSALATA DI MARE TIEPIDA AL TIMO LIMONATO CON POMODORINI E LATTUGHINE DI CAMPO 33 Assorted seafood salad with a lemon thyme vinaigrette served with a cherry tomato and field green salad
CAPPESANTE ALLA GRIGLIA CON PANZANELLA DI POMODORI E CUORI PALMA 31 Grilled sea scallops in a red onion and caper salsa served with a seasonal tomatoes and heart of palm salad
CARNI
BATTUTA DI VITELLO GRIGLIATA CON RUCOLETTA E POMODORO 48 Pounded and grilled veal chop served with arugula and tomato salad
COSTOLETTA DI VITELLO ALLA MILANESE CON LA SUA RUCOLETTA 48 Pounded, breaded veal chop “Milanese” style served with arugula and tomato salad
SUPREMA DI POLLO GRIGLIATA CON LATTUGHINE DI CAMPO E PENDOLINI 26 Grilled and pounded chicken breast in an herb olive oil served with a field green and cherry tomato salad
HAMBURGER DI KOBE AL GORGONZOLA CON LE SUE PATATINE E LATTUGHINE DI CAMPO 19 Domestic Kobe beef burger topped with Gorgonzola cheese on a sesame seed brioche bun served with shoestring fries and assorted field green salad
BRASATO DI VITELLO ALLA GENOVESE CON VERDURE PRIMAVERILI 29 Slow cooked braised veal roulade Genovese style with sautéed spring vegetables
Executive Chef Fabio Salvatore
