Menu of Tradition. Braised veal cheeck on Jerusalem artichoke cream and cocoa 100% 26,00
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1 Dear Guest, we are pleased to welcome you in one of the most elegant restaurant in the city centre, a place that represents the history and the haute couture of the restaurants in Milan, whose menu is curated by the Executive Chef Giovanni Bon and his brigade. Established in 1867, during the period of Belle Epoque, the Savini Milano was immediately recongnised as the most elegant restaurant in the city centre, hosting numeorus prominent figures, writers and journalists like, G.Verdi, Maria Callas, G. D Annunzio and Tommaso Marinetti. This one, left the Manifesto of Futurist Movement, resulting in pubblication within Le Figaro in 1909, within the premises.
2 Menu of Tradition Starters Braised veal cheeck on Jerusalem artichoke cream and cocoa 100% 26,00 Veal kidney flavored with Porto Ruby, figs and pumpkin compote 22,00 Culatello di Zibello with home made pan brioche and candied tangerine 24,00 Pasta and Risotti Traditional Milanese risotto 32,00 Spelt linguine with lamb ragout, Amarone vinegar and pecorino cheese 29,00 Spaghetti Cavaliere Cocco with sea urchins and Long Red Kampot pepper 33,00 Meat Veal Milanese Costoletta and mashed potatoes 36,00 Veal Ossobuco and mashed potatoes 38,00 Creamed cod fish with finferli mushrooms, black truffle and champagne foam 38,00 Dessert Tiramisù Savini 20,00 Seasonal fresh fruit 20,00 Cheese selection with fresh fruit and dark chocolate 22,00 Choice of four courses (one per category) 95,00 euro Our sommelier suggests four wines in pairing 45,00 euro The Menu of Tradition is available for the whole table
3 Chef s Menu Best of the season vegetables Foie gras terrine with raspberries, home made pan brioche, California prunes and dark chocolate Prawns and mascarpone ravioli, sea urchins dressing, finferli mushrooms and rosemary Risotto Vialone Nano (18 months aged) with endive and figs, raw grooved razor shells and finger lime John Dory, candied tangerine, pak choi and liquorice sauce Lamb thigh terrine, pears in Barolo Chinato wine, greek yoghurt sauce and coriander Waiting for the dessert. Miss Almond and Mr Tangerine 160,00 euro p.p. Our sommelier suggests four or six wines in pairing 45,00 euro or 65,00 euro The Chef s Menu is available for the whole table
4 Starters Raw prawn from Mazara del Vallo on peanut biscuit, burrata cheese and candied lemon 29,00 Foie gras terrine with raspberries, home made pan brioche, California prunes and dark chocolate 27,00 Best of the season vegetables 21,00 Queen scallops, white and purple cauliflower, Piedmont hazelnuts sponge and truffle dressing 27,00 Potato and shallot churros, broccoli guacamole, confit tomatoes and sprouts salad 25,00 Pasta and Risotto Risotto Vialone Nano (18 months aged) with endive and figs, raw grooved razor shells and finger lime 28,00 Pumpkin and ricotta cheese ravioli, braised spring onion, mustard, gorgonzola cheese foam and balsamic vinegar crumble 26,00 Prawns and mascarpone ravioli, sea urchins dressing, finferli mushrooms and rosemary 36,00 Spelt linguine with lamb ragout, Amarone vinegar and pecorino cheese 29,00 Spaghettone Il Valentino, anchovies sauce from Cetara, tuna bottarga (delicacy of salted, cured fish roe) and grapefruit pesto 32,00
5 Fish Seabass with endive, pine nuts, raisins, black truffle and bisque 38,00 John Dory, candied tangerine, pak choi and liquorice sauce 33,00 Turbot with sage flavored butter, hazelnuts, finferli mushrooms, clams sauce and fermented currant 36,00 Breton lobster in pomegranate glaze, catalogna cream, artichokes and E.V.O. oil powder 43,00 Meat Irish beef rib eye with grilled broccoli, Jerusalem artichoke, pumpkin compote and nutmeg flower jus 38,00 Pigeon breast with cauliflower and walnuts, caramelized figs, truffle and savory macaron 35,00 Iberian piglet cutlet with saffron and Annurca apple cream, Peacan nuts and smoked anchovies sauce 36,00 Lamb thigh terrine, pears in Barolo Chinato wine, greek yoghurt sauce and coriander 39,00
6 Dessert Contemporary profiterole 20,00 Miss Almond and Mr Tangerine 20,00 Yogurt&Pomegranate 20,00 The pear plays with the ricotta cheese 20,00 Cheese selection with fresh fruit and dark chocolate 22,00
7 Savini Ristorante and the Executive Chef Giovanni Bon have chosen: Alfacarni Srl Aromae di Exportaly Az. Agricola F. De Tacchi La Ge.Gè Pesca Longino&Cardenal Pastificio Felicetti Riso Gallo Valrhona Dear Guest, to guarantee quality and food safety, the products provided in this store are frozen or deep frozen at the origin or undergo to a rapid blast chilling procedure, as described in the HACCP Plan under Reg. CE 852/04. The fish products provided raw or nearly raw, are undergo to a rapid blast chilling procedure for sanitary purposes, under Reg. CE 853/04. Staff is available in order to provide any further information regarding the origin of the ingredients. The customer is invited to inform the staff about the need to consume foods without some allergens. Cover charge 6,00 euro p.p.
8 Via Ugo Foscolo, 5 angolo Galleria Vittorio Emanuele II Milano Tel. (+39) prenotazioni@savinimilano.it
Menu of Tradition. Braised veal cheeck on Jerusalem artichoke cream and cocoa 100% 26,00
Dear Guest, we are pleased to welcome you in one of the most elegant restaurant in the city centre, a place that represents the history and the haute couture of the restaurants in Milan, whose menu is
Menu of Tradition. Culatello di Zibello DOP and Cantaloupe melon 23,00. Boiled veal tongue and green sauce, crunchy green onions and horse beans 22,00
Dear Guest, we are pleased to welcome you in one of the most elegant restaurant in the city centre, a place that represents the history and the haute couture of the restaurants in Milan, whose menu is
Savini opens in the Galleria Vittorio Emanuele II. It becomes a meeting place and an icon of excellent food and hospitality in Milan.
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Savini opens in the Galleria Vittorio Emanuele II. It becomes a meeting place and an icon of excellent food and hospitality in Milan.
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Passed Hors D oeuvres We suggest choosing only (2) options. Smoked Salmon Crostini Prosciutto and Arugula Pizzettes Bruschetta with Fresh Artichoke Pesto Eggplant and Olive Crostini Cremini Ripieni: Baby
T: E:
Room hire Full Half The Rita Duffy Suite 1400.00 700.00 Rita Duffy Room One Rita Duffy Room Two Rita Duffy Room Three The Jonathan Aiken Room 400.00 200.00 Evening 1000.00 250.00 The Merchant Breakfast
Menu Moments PORTUGUESE AUTHENTIC AND TRADITIONAL FLAVOURS. By Chef. Osvalde Silva
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BANQUETING MENUS. We are pleased to present our menus for private dining and hope you. will enjoy reading them.
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3 Course Set Lunch Menu
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Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090
Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090 Traditional beef tartar topped with seared quail egg, crispy caper, rocket leaves
I T A L I A N R E S T A U R A N T
I TALIAN RESTAURANT Raw Tuna Pizza ANTIPASTI Smoked Duck...8++ Served with mushroom tortellini and honey-roasted pear Raw Tuna Pizza...9++ Dehydration dough with slices of yellow fin tuna, olive, cherry
Starters. Jerusalem Artichoke Velouté (v) Scented with white truffle oil Rabbit Livers. humus, red wine tossed rabbit livers, garlic focaccia
Starters Jerusalem Artichoke Velouté (v) Scented with white truffle oil 9.90 Rabbit Livers humus, red wine tossed rabbit livers, garlic focaccia 8.90 Calamari & Chorizo Salad calamari two ways, chorizo,
Private Dining & Entertaining
The Queen s Club offers unique private dining, meeting and entertaining facilities, enabling the Club to combine sporting excellence with the style and elegance of its social facilities. The Staff embrace
Bramshaw Banqueting Menu
Bramshaw Banqueting Menu Spiced Carrot Soup, Coriander Crème Fraiche (G.F) Free Range Chicken Liver Parfait, Red Onion Confit, Toasted Brioche (G.F without Toasted Brioche) Beetroot Cured Salmon, Herb
Canapés Selection 8.00 per person for 4
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BANQUET MENUS.,, To eat is a necessity, but to eat intelligently is an art, (La Rochefoucauld)
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Net prices - Including service
All our dishes are likely to contain allergens. A menu is at your disposal at the entrance of the restaurant. Our team is available for any information. Net prices - Including service THE CHEF S CARTE
RISTORANTE IL FUOCO SACRO MENU
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THE BEACH RESTAURANT
Oysters Oman's first harvest long shell, delicate white flesh, clean nutty taste Tsarskaya White flesh, firm to crunchy, pure and intense, full bodied flavor *with lime, lemon & sauce mignonette *minimum
Aperitivi Drinks Menu
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