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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Oysters, roasted pineapple purée and Montoro coppery onion
24 -
Eel terrine, beetroot millefeuille and clementine
22 -
Crispy tongue of fassona breed veal, scampi and 'nduja, a paste of spicy pork sausage
22 -
Wild bred pork barbecued and mountain chamomile gel
20 -
Roast pumpkin, leek and hazelnut vinaigrette
18
Pasta, rice and eggs
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Fresh organic egg cooked at low temperature in black cabbage soup with Spello risina beans
18 -
Homemade ravioli stuffed with turnip tops, squids stock and “masculine” Sicilian anchovies
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 goat robiola cheese and gravy of roasted carrots
20
Fish
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Monkfish in cooking oil, bacon green beans and his sour fish stock
34 -
Steamed amberjack with citrus fruit mayonnaise and its tartare with mushroom consommé
34 -
Small musky octopus stewed with dehydrated taggiasca olives and parsnips
30
Meat
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Piedmont beef tournedos, pine nuts, black truffle and artichoke with pecorino cheese zabaglione
36 -
Deer with spiced black mole, Verona celery flavoured with hay and cinnamon
34 -
Glazed veal sweetbreads, Jerusalem artichoke 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
34
From the grill
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Chateaubriand / T-bone steak
902 persons
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Beef entrecote gr. 260
34gr 200
Cheese
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Our own selection of the best regional cheeses
16With organic honey and artisanal Italian chutneys
Desserts
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Kiwi sorbet, yogurt meringue and Mount Gay rum banana sorbet
13 -
Xocoātl: chocolate Domori “Sur del lago” selection, peppers and chilli
13 -
Valtellina golden apple tarte Tatin and rosemary fiordilatte ice cream
13 -
Chocolate soufflé, ginger ice cream
13 -
Mandarin, yuzu and celery sponge cake
13
SORBETS AND ICE CREAMS
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Amalfi lemon - Green apple - Kiwi - Vanilla bourbon - Fiordilatte - Domori dark chocolate
10
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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Oysters, roasted pineapple purée and Montoro coppery onion
-
Roast pumpkin, leek and hazelnut vinaigrette
-
Carnaroli risotto “Riserva San Massimo” selection with goat robiola cheese and gravy of roasted carrots
-
Homemade ravioli stuffed with turnip tops, squids stock and ”masculine” Sicilian anchovies
-
Deer with spiced black mole, Verona celery flavoured with hay and cinnamon
-
Mandarin, yuzu and celery sponge cake
We kindly remind that the "Creative Tasting Menu" requires the partecipation of the entire table.
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 3 proposals (vegetarian, meat or fish), perfect to satisfy every culinary need.
Business Lunch € 49
Ideal for high-level business lunches, it offers an “à la carte” choice of 2 courses including starter or first course and main course of meat or fish.
Bistrot Menu
“À la carte” choise among the dishes of chef Fabio Silva created for the Derby Bar. A more informal light gourmet lunch.
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
-
Freshly squeezed juices
to continue...
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The truly Italian pastas & rices
At the table
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The egg menu
-
The bakery basket
Sweet conclusions
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The fruit
-
The dessert
Prices per person
Adults: 55 euros
Children from 5 to 10 years old: 35 euros
Children until 4 years old: free
Water, coffee and wines are not included. Selection of wines and bubbles 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.