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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

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Four Seasons Hotel

Milano

Local Time

Local Temperature

5 °C / 41 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Dinner

  • IN ANTICIPATION OF EXPO...

    The Flavours of the World in a Single Dish - Rosemary-roasted Salmon Escalope with Shrimp and Sautéed Spinach, Couscous with Vegetables

  • OUR HEALTHY DISH

    Vegetable Composition with Buffalo Mozzarella and Basil-flavored Oil

  • SINGLE-COURSE M EAL

    Changes Daily

    Served with a Glass of Wine and a Dessert from Our Trolley

  • OUR CHEF’S SUGGESTION

    Changes Daily

  • Appetisers

    Classic Beef Filet Carpaccio with Vegetable Julienne and Truffled Parmesan Cheese Sauce

    Buffalo Mozzarella with Lettuce, Green Asparagus, Tomatoes, Anchovies and Basil-flavored Oil 

    Asparagus Flan with Truffle-flavored Quail Egg, Roasted Asparagus with New Salads and Balsamic Vinegar

    Stuffed Zucchini in Flower with Ricotta, Mint and Light Pesto Sauce

    Grilled Vegetables with Eggplant Caviar and Basil-flavored Oil

    Marinated Salmon with Coconut, Lime, Ginger, Crab Salad and Avocados

  • First Courses

    Verrigni Artisanal Spaghetti with Tomato and Basil

    Asparagus-filled Ravioli with Fresh Soft Cheese and Tomato Sauce

    Linguine Pasta with Carpet Clams and Mullet Roe

    Risotto with Wild Sprouts and Red Shrimp

    Fettuccine Pasta with Thyme, Lemon and Early Vegetables: Asparagus, Green Peas, Broad Beans with Marjoram

  • The Milanese Tradition

    Veal Ossobuco in Gremolata Sauce with Spring Mushrooms and Milanese Style Risotto

    Milanese Veal Cutlet with Potatoes, Rocket Salad and Tomatoes

  • Main Courses

    Grilled Sole Filet with a Fan of Zucchini, Eggplants and Tomatoes, Roasted Sweet Pepper-flavored Oil Sauce

    Roasted Wild Sea Bass Filet with Late Baby Artichokes, Marjoram and Oil Fumet

    Browned White Bream Filet with Chopped Capers, Parsley, Lemon and Sautéed Wild Herbs with Olive Oil

    Beef Filet Tagliata with Morel Mushroom Sauce, Porto and Artichoke Flan

    Seared Young Chicken with Bay Leaf, Home-fried Potatoes, New Spinach, Spring Onions and Ginger

    Hot-grilled Galician Lamb Cutlets with Herbs and Parmesan Style White Asparagus

  • Our Desserts

    Daily Dessert Selection from Our Trolley

    Our Homemade Fruit Sorbets and Ice-creams with Cantucci Biscuit

    Venetian Style Classic Tiramisu

    White Chocolate Tartlet with a 80% Dark Chocolate Heart, Caramel Ice-cream, Vanilla Sauce and Strawberries

    Mango Brunoise with a Lavender Mousse

    Pineapple Carpaccio with Lime, Ginger and Pink Pepper, Mango Sauce and Pistachio Ice-cream

    Citronella-flavored Crème Brûlée

    Cup of Assorted Red Fruits

    100 Calorie Dessert - “Nasim’s Cup”: Strawberry Transparency with Karkade and Lemon-scented Wild Fennel Wafer

  • Our Cheeses

    Selection of Italian Cheeses with Country Bread and Fruit Mustard

    Add a Glass of Wine

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