Discover the new Fall-winter menu

The Executive Chef Andrea Brambilla proposes 5 different menu for the Fall–Winter season

that reinterpret the Italian tradition in order to experience with each dish an exclusive and unique journey.

For an intimate reception as well as for a big event, AFM is structured to cook all the dishes at the time and on site. Each menu can be customized according to the needs and requirements of the client.

Menu 1

Seared foie gras, scallop medallion, passito wine sauce

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Gran Riserva risotto, Hokkaido pumpkin, blue goat cheese cream, crispy guanciale

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Iberian pork pluma, roasted red pepper jus, potatoes and Borettane onions

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Walnut biscuit with caramel mousse and pear

Menu 2

Mediterranean mackerel millefeuille, friarielli cream

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Calamarata pasta, pumpkin cream, raw red prawn and burrata dressing

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Grilled wild sea bass fillet, béarnaise sauce, sautéed zucchini and mint

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Greek yogurt mousse, pomegranate, and extra virgin olive oil biscuit

Menu 3

Yellow datterino tomato broth, semi-dried tomato tartare, and mozzarella foam

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Three green tortelloni filled with codfish and vegetables, leek and potato velouté

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Glacier 51 toothfish, caviar, vegetables and miso sauce

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Almond dacquoise, marzipan cream and apricot

Menu 4

Leek flan, Bagòss cheese fondue, and thin slices of cecina

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Gran Riserva Carnaroli rice, crispy artichokes, and Bourguignonne butter

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Braised veal cheek with Chardonnay sauce, pea cream, and vegetables

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Pistachio cream, dark chocolate, and coffee gel

Menu 5

Cacio e pepe pasta omelette, tuna tartare, and burnt onion mayonnaise

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Bronze-drawn maccheroni, Amatriciana essence and pecorino foam

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Mini beef fillet Rossini, roasted potatoes and Madeira sauce

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Light white chocolate and cinnamon cream, apples and cognac