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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

8 °C / 46 °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

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

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

    Zibello Ham Specialty with Cantaloupe Melon, Figs and Vegetable Julienne

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

    Stewed Small Octopus with Olive-bread Croutons

  • First Courses

    Verrigni Artisanal Spaghetti with Tomatoes and Basil

    Linguine Pasta with Carpet Clams, Sea Urchins and Mullet Roe

    Milanese Style Crispy Rice Timbale with Mozzarella and Zucchini

    Crêpes “Cannelloni” with Burrata Cheese and Spinach, Cherry Tomatoes, Olives and Basil

  • The Milanese Tradition

    Verrigni Artisanal Spaghetti with Tomatoes and Basil

    Linguine Pasta with Carpet Clams, Sea Urchins and Mullet Roe

    Milanese Style Crispy Rice Timbale with Mozzarella and Zucchini

    Crêpes “Cannelloni” with Burrata Cheese and Spinach, Cherry Tomatoes, Olives and Basil

  • Main Courses

    Meunière Sole with Parmesan Style Asparagus

    Thyme-roasted Wild Sea Bass with Small Tomatoes, Candied Fennel and Basil-flavored Oil

    Black Cod Filet with Spices, Parsnip Purée and Turnip Tops

    ***

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

    Milanese Veal Cutlet with Potatoes, Rocket Salad and Tomatoes

    Beef Filet Tagliata with Mustard Sauce, Herbs and Stewed Red Chicory

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

  • The Season of Mushrooms...

    Porcini Mushroom Salad with Celery, Pecorino Cheese Shards, Chopped Hazelnuts and Truffle-flavored Vinaigrette

    Risotto with Porcini and Pumpkin Flowers

    Tagliolini Pasta with Porcini and Herbs

    Genoa-style Roasted Porcini with Potatoes

    Sautéed Porcini

     

    ... And Truffles

    Tagliolini Pasta with Butter, Thyme and Parmesan Cheese  

    Parmesan Style Carnaroli Rice

    Fried Eggs with Taleggio Cheese Cream

    Valdôtaine Fondue with Bread Croutons

    Alba White Truffle

  • Desserts

    Daily Dessert Selection from Our Trolley

    Our Homemade Fruit Sorbets and Ice-creams with Cantucci Biscuit

    Venetian Style Classic Tiramisu

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

    Soft Zabaione with Chestnut Honey, Nuts, Star Anise-roasted Figs and Vernaccia di Oristano Wine Sauce

    Calvados-caramelized Apple Tarte with Vanilla Cream, Spicy Biscuit and Nougat Ice-cream

    Four Seasons Style Trifle with Raspberry Pearls

    Fantasy of Wild Berries

     

    100 Calorie Dessert

    Moscato Grape Transparency with Strawberries and Balsamic Cream

     

    Our Cheeses

    Selection of Italian Cheeses with Country Bread and Fruit Mustard

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