Daily Specials

Executive chef Franco Sangiacomo’s Dinner Additions
Thursday May 25, 2017
ZUPPA DI ASPARAGI CON STRACCIATELLA E TARUFO NERO 16
Asparagus soup with stracciatella cheese and black truffle

TRECCIA DI MOZZARELLA DI BUFALA CON POMODORO E BASILICO
Imported braided fresh bufala mozzarella with heirloom tomatoes, basil and olive oil served table side $35 for 2 people and $70 for 4 people

SALMONE MARINATO CON INSALATA DI RUCOLA, FINOCCHIO E CIPOLLA ROSSA 21
Gin cured salmon carpaccio with arugula, fennel and red onions in a lemon vinaigrette

CALAMARI ALLA GRIGLIA CON CRESCIONE,POMODORINI E PEPERONCINO 21
Grilled calamari with watercress salad,cherry tomato and jalapeno

CANDELE AL RAGU’DI OSSOBUCO E GREMOLADA 28
Imported candele pasta with veal shank ragout and garlic,lemon and parsley gremolada

DUO DI BRANZINO E CERNIA ARROSTO SU RISOTTO DI ASTICE E LIMONE 39
Roasted sea bass and grouper fillet on lobster and lemon zest risotto

SPIGOLA DI ROCCIA IN SALSA DI ERBA LIMONCINA SERVITA CON FAGIOLINI E CAROTINE 37
Pan seared rock fish in a lemon grass sauce served with green beans and baby carrots

FILETTO DI MANZO ARROSTO AI FUNGHI CON PUREA DI PATATE E BROCCOLINI 38
Roasted montana beef tenderloin in a mushrooms sauce served with mashed potates and broccolini

Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Featured wines, imported exclusively for Café Milano

Santa Mustiola, Kernos, Sangiovese Rose, Tuscany, 2012
Notes of strawberry and cherry, a crisp, fruity, fresh rose $15G,
Le Torri, Soleluna, Chardonnay, Tuscany, 201
Fruity, harmonious, soft and luxurious taste. $18G,