Nando Milano Trattoria CHMPGN

Fried and sautéed Brussel sprouts, butternut squash and cauliflower topped with grated gran Mugello cheese and fresh truffles.

Soft polenta, seasonal mushrooms and fondue.

Beef, ricotta, and porcini meatballs in an arrabbiata sauce.

Crispy rice saffron balls, each filled with one of the following bolognese sauce and smoked mozzarella Mascarpone, pepato, and spinach.

Italian pork roast, crispy polenta and caramelized onion.

Sliced wagyu beef tenderloin with arugula and mushrooms in a house-made orange dressing with shaved parmesan, drizzled with balsamic vinaigrette.

Chef's selection of Italian cured meats and cheeses.

Organic heart of romaine lettuce, croutons and shaved parmesan cheese in a caesar dressing.

Organic baby arugula, fennel and Parmesan cheese in an orange dressing.

Fresh burrata mozzarella, arugula, extra virgin olive oil, balsamic vinaigrette and basil pesto.

Organic Belgian endive, beets and baby arugula with gorgonzola cheese in a port wine dressing.

Organic baby spinach, pears, pine nuts and pecorino cheese in a shallot vinaigrette.

Rigatoni with crumbled mild spicy sausage and peasin a delicate cream tomato sauce.

Cavatelli pasta with diced eggplants in a tomato sauce, scamorza cheese au gratin.

Gnocchi in a peeled baked tomato sauce with a touch of pesto baked with fontina, scamorza and Parmesan cheese.

Gnocchi filled with gorgonzola cheese in aurora sauce.

Tagliatelle pasta in a traditional northern Italian meat sauce.

Pappardelle pasta, sausage, spinach, and sun-dried tomatoes sautéed in white wine sauce.

Spinach and ricotta filled ravioli with butter-sage sauce.

Crab and lobster filled ravioli with a scallop in a delicate lobster cream sauce.

Linguine with mussels, clams, prawn, scallop and cherry tomatoes in pinot blanc sauce.

Wild-caught Atlantic cod sautéed in a white wine and tomato sauce with olives, capers, and onion Served over soft polenta.

Seafood bouillabaisse with manila clams, mussels, a prawn, scallop and Atlantic cod.

Roasted Australian lamb chops drizzled with Barbaresco wine sauce served with broccolini and roasted potatoes.

Breaded chicken breast, marinara, mozzarella, arugula and roasted potatoes.

Tenderized berkshire pork loin with speck and sage topped with fontina and scamorza cheese served with rustic potatoes and caramelized onions.

Oven-roasted potatoes with herbs.

Steamed or sauteed baby spinach.

Steamed, sauteéd or grilled seasonal mixed vegetables.

Steamed, sauteéd or grilled asparagus.

Organic crispy polenta, topped with seasonal mushrooms and fondue in a creamy porcini sauce.

Crispy rice saffron balls, each filled with one of the following: bolognese ragout sauce and smoked mozzarella, mascarpone, pepato and spinach, and speck and fontina.

beef, ricotta, and porcini meatballs in an arrabiata sauce

Tenderized Spanish octopus in a light basil pesto served with yukon gold potatoes, asparagus, and caramelized onions.

Crispy julienned calamari in a delicate golden crust, thin, house made potato chips, served with our secret green and spicy tomato sauce.

Sliced wagyu beef tenderloin with arugula, mushrooms, and shaved parmigiana drizzled with a house made orange dressing and balsamic vinaigrette dressing.

Chef selection of Italian cured meats and cheeses.

Organic heart of romaine lettuce, croutons, shaved parmesan cheese in a Caesar dressing.

Organic baby arugula and fennel drizzled with an orange dressing and parmesan cheese.

Fresh burrata mozzarella with basil and tomatoes, arugula, and radish topped with extra virgin olive oil, garnished with balsamic vinaigrette.

Organic Belgian endive, beets, and baby arugula, with Gorgonzola cheese and port wine dressing.

Organic baby spinach with pears, pine nuts, pecorino cheese in a shallot vinaigrette.

Maestri rummo rigatoni gragnano, crumbled mild spicy sausage, peas, in a delicate cream tomato sauce.

Cavatelli pasta with diced eggplants, tomato sauce and scamorza cheese.

Gnocchi in a peeled baked tomato sauce with a touch of pesto.

Gnocchi filled with Gorgonzola cheese in an aurora sauce.

Fettuccine pasta in a traditional Northern Italian meat sauce.

Pappardelle pasta with sausage, spinach, and sun dried tomatoes sauteed in a white wine sauce.

crab and lobster ravioli with scallops in a delicate lobster cream sauce

Linguine with a mix of seafood, shellfish, and cherry tomatoes in a pinot blanc sauce.

Free range chicken roulade filled with speck, asparagus, fontina, and scamorza cheese served with seasonal vegetables and rustic potatoes.

Tenderized berkshire pork loin with speck and sage topped with fontina and scamorza cheese served with yukon gold potatoes and caramelized onions.

Two roasted lamb chops with two milanese style lamb chops sauteed in barbaresco wine sauce, served with spinach and rustic potatoes.

wild caught atlantic cod sauteéd in white wine and tomato sauce with olives, capers, and onion served over soft polenta

Veal scaloppini with seasonal mushrooms in a truffle oil.

oven roasted potatoes, milanese style

Steamed, sauteed, or grilled seasonal mixed vegetables.

Steamed or sauteed baby spinach.

Steamed, sauteed, or grilled asparagus.