The Executive Chef Fabio Silva is pleased to introduce you to the Derby Grill Menu. Each dish is the perfect synthesis between the culinary traditions of the Monza and Lombard territory and the Neapolitan origins of the Chef. They have been revisited with creativity and innovation, according to the guidelines of the international culinary scene.
Starters
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Salmon trout with its roe in yoghurt sauce and fennel
22 -
Amberjack carpaccio, caviar and almond
24 -
Fassona beef tartare with porcini mushrooms and its thick cold broth
22 -
Spicy roasted pork belly and aromatic apricot
20 -
Tempura of zucchini flowers filled with ricotta cheese and buffalo mozzarella, tomato compote
18
Pasta, rice and eggs
-
Organic fresh egg on steamed potato spaghetti, wild mushroom consommé and bitto cheese
18 -
Homemade ravioli stuffed with peppered mussels, San Marzano tomatoes and glasswort
20 -
Mezzi rigatoni "Benedetto Cavalieri" selection with Genoese lamb sauce and aged pecorino cheese
20 -
Saffron potato gnocchi, broccoli and Montevecchia’s local goat cheese fondue
20 -
Carnaroli risotto “Riserva San Massimo” selection with clams, squid and red prawns
24
Fish
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Monkfish in cooking oil, bacon green beans and his sour fish stock
32 -
Red mullet with Taggiasca olives and grilled peppers
32 -
Squid in two consistencies, puffed quinoa, sea urchin, purple cabbage salad and capers
30
Meat
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Beef fillet from the renowned "Macelleria Oberto" with Java long pepper, beet terrine and black truffle
34 -
Duck breast and its liver stuffed leg, caramelized figs and smoked eggplant
32 -
Glazed veal sweetbreads, Jerusalem artichoke, chanterelles and spring onion
30
TRADITIONAL DISHES
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Monza's famous risotto with "luganega", local lean sausage
20 -
Crumb breaded veal cutlet, slowly pan-fried in clarified butter, the real Milanese style
34 -
Veal ossobuco with its tasty and rich saffron carnaroli risotto
32
From the grill
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Chateaubriand / T-bone steak
902 persons
-
Beef entrecote gr. 260
32gr 200
Cheese
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Our own selection of the best regional cheeses
16With green apple sorbet
Desserts
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South: almond, prickly pear, capers and lemon
13 -
Xocoātl: chocolate Domori “Sur del lago” selection, peppers and chilli
13 -
Red fruits: strawberry, raspberry, blueberry and blackberry
13 -
Grand Marnier soufflé, “all milk” ice cream
13 -
Pear, gorgonzola cheese and Piedmontese hazelnut
13
SORBETS AND ICE CREAMS
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Amalfi lemon - Arabic coffee - Green apple - Strawberry - Vanilla bourbon - Fiordilatte - Domori dark chocolate
13
Cover charge 4.00 euro V.A.T. and service included
All fish served is prior taken to -40°C
We kindly remind that the Maitre d'Hotel will be pleased to provide information about food allergy and intolerance concerning our dishes
The "Creative Tasting Menu" from Chef Fabio Silva
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Amberjack carpaccio, caviar and almond
-
Tempura of zucchini flowers filled with ricotta cheese and buffalo mozzarella, tomato compote
-
Carnaroli risotto “Riserva San Massimo” selection with clams, squid and red prawns
-
Mezzi rigatoni "Benedetto Cavalieri" selection with Genoese lamb sauce and aged pecorino cheese
-
Glazed veal sweetbreads, Jerusalem artichoke, chanterelles and spring onion
-
Red fruits: strawberry, raspberry, blueberry and blackberry
We kindly remind that the "Creative Tasting Menu" requires the partecipation of the entire table.
Full Menu
€ 148
(beverage not included)
Any addition of truffle will be calculated on the basis of € 5 per gram
The Maitre d'Hotel will be glad to suggest optimal combinations with dishes, with wines from our selection of wine cellars.
TASTING MENU
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White truffle on poached free-range Valtellina organic egg, potato with hazelnut butter and Piedmontese toma cheese
34with 4 g of truffle
-
“Riserva San Massimo” carnaroli risotto, Jerusalem artichoke and white truffle
42with 5 g of truffle
-
Veal tournedos and white truffle sauce Avezzano potato and artichoke thistles gratin
59with 5 g of truffle
-
Dessert with chestnuts, chocolate, mulled wine and truffle
13 -
Coffee and friandises
Discover our culinary proposals dedicated to a refined and high-quality lunch.
The absolute protagonists of each dish are the local seasonal ingredients and the creativity of Chef Fabio Silva.
Single course menu € 29
Ideal for quick, gourmet and light lunches, it includes water, coffee and petit fours and 3 proposals (vegetarian, meat or fish), ideal to satisfy every culinary need.
Business Lunch € 49
Ideal for high-level business lunches, it offers an “à la carte” choice including appetizer or first course, main course of meat or fish, homemade desserts, water, coffee and small pastries.
Every Sunday from 12.30 pm to 3 pm
A traditional Italian Sunday lunch with a series of proposals created by our Executive Chef Fabio Silva that will vary every week to match the seasonality of recipes.
Italian buffet
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The meat
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The fish
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Italian cheese selection and cold cuts at the Berkel
-
Yogurt and cereals
Your green options
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Make your favourite salad
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Freshly squeezed juices
to continue...
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The truly Italian pastas & rices
At the table
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The egg menu
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The bakery basket
Sweet conclusions
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The fruit
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The dessert
Prices per person (water and coffee included)
Adults: 55 euros
Children from 5 to 10 years old: 30 euros
Children until 4 years old: free
Selection of wines (bubbles included) available on request directly from the Derby Grill wine cellar
Our wine list includes a selection of white, red and sparkling wines from Italy and abroad.
More than 400 international wine labels carefully selected among the best. Something that will satisfy all lovers of good wine.
