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Numbers of Nights: 1

Number of Rooms: 1

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Adults

Children (0-18 yrs)

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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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Four Seasons Hotel

Milano

Local Time

Local Temperature

3 °C / 37 °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
    Brown Rice with Greek Salad, Tempura-fried Shrimp, Soya Sauce and Ginger Sprouts

  • OUR HEALTHY DISH

    Vegetable Composition with Buffalo Mozzarella and Basil-flavored Oil

    Or

    Grilled Vegetables with Eggplant Pearls and Basil-flavored Oil Dressing

  • SINGLE-COURSE M EAL

    Changes Daily

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

     

    Our Vegetarian Side Dishes

    Vegetables in Zimino Sauce

    ***

    Potato Purée with Norcia  Black Truffle

  • The Italian Tradition

  • Appetisers

    Grilled Vegetables with Eggplant Pearls and Mint-flavored Oil

    Beef Filet Carpaccio with Celery, Rocket Salad and Parmesan Cheese Shards

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

    Cooked Culatello Ham with Artichoke Salad and Pecorino Cheese

    Lobster Salad with Parmesan Cheese Flan, Chicory Hearts and Shellfish-flavored Oil

    Stewed Small Octopus with Tomatoes, Small Olives and Oregano with Saffron-bread Croutons

  • First Courses

    Verrigni Artisanal Spaghetti with Tomatoes and Basil

    Linguine Pasta with Carpet Clams, Sea Urchins and Mullet Roe

    Pumpkin-filled Ravioli with Butter, Sage and Parmesan Cheese

    Green Pasta Millefeuille with Red Chicory and Truffle-flavored Asiago Cheese Fondue

  • Main Courses

    Meunière Sole Filets with Parmesan Style Asparagus

    Thyme-roasted Wild Sea Bass with Artichokes, Fresh Olives and Herb-flavored Olive Oil

    ***

    Beef Filet Tagliata with Pinot Noir Sauce and Parmesan Style Chanterelle Mushrooms

    Seared Young Chicken with Bay Leaf, Home-fried Potatoes and Spinach in Leaves

  • THE MILANESE SPECIALTIES

    Traditional Milanese Risotto

    Milanese Style Veal Cutlet with Potatoes, Rocket Salad and Tomatoes

    Veal Ossobuco In Gremolata Sauce with Mushrooms and Saffron-flavored Risotto

  • December Tasting Menu

    Changes weekly

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