A change of season is always a fun opportunity for architects of the city’s menus to play around a little and explore new flavours. This summer’s re-vamped menu at Milano is a great example of this, with a selection of seasonal dishes making a perfect match for the vagaries of the Irish weather at this time of the year.
Their revamped menu features a variety of old favs coupled with flavoursome new salads, innovative twists on authentic Al Forno dishes, and the return of their experimental Dymamite Dough Balls.
The latter is a twist on their popular side dish, which comes coated in a fiery chilli, garlic and basil salsa, served with a cooling helping of their signature garlic and herb dip.
Other new additions include a colourful Vegan Buddha Bowl filled to the brim with a plentiful supply of mixed grains, balsamic roasted beetroot, roasted and fresh tomatoes, spinach and rocket with balsamic dressing, hummus and spiced toasted seeds.
Meanwhile a dish of Prawn Peperonata features an innovative seafood twist on a classic pasta dish, with prawns, a tomato and garlic sauce, chilli flakes and roasted peppers, finished with fresh parsley.
For afters choose from a refreshing Summer Berry and White Chocolate Sundae or a lush Biscoff Billionaire Sundae. Bellisimo!
Words: Martina Murray
