RESTAURANT VUN AT PARK HYATT MILANO

VIA SILVIO PELLICO 3, - 20121 MILANO - ITALIA

FOR INFORMATION AND / OR RESERVATION: +39 02 88 21 12 34 OR RESTAURANTVUN.MILAN@HYATT.COM

DESSERT WINES BY THE GLASS MACULAN 11 TORCOLATO BREGANZE D.O.C. (VESPAIOLA, FRIULANO, GARGANEGA) FRATELLI MURATORI 12 GIARDINI ARIMEI PASSITO SECCO (BIANCOLELLA, FORASTERA, UVA RILLA, SAN LUNARDO, COGLIONARA) FALESCO 10 POMELE I.G.T. (ALEATICO) DONNAFUGATA 13 BEN RYE PASSITO DI PANTELLERIA D.O.C. (ZIBIBBO) GRAHAM 20 PORT TAWNY 10Y (TOURIGA NACIONAL,TINTO CÃO,TOURIGA FRANCA, TINTA RORIZ, TINTA AMARELA)

DESSERTS COFFEE BROILED CUSTARD, BANANA, BON BON, JAVA’S PEPPER 16 RHUBARB, BISCUIT, OLIVE OIL, WHITE CHOCOLATE, PEANUTS 18 STRAWBERRY, LEMON, BASIL, COCONUT 16 “GIANDUIA” AND RASPBERRIES… 18 BLACKBERRY, YOGHURT, PISTACHIO, LAPSANG SOUCHONG TEA INFUSION 18

CHEESES GOAT ROBIOLA FROM ROCCAVERANO WITH RAW MILK D.O.P. AGED TALEGGIO FROM VALSASSINA SEMI SEASONED PECORINO FROM PIENZA PARMESAN REGGIANO “VACCHE ROSSE” 36 MONTHS GORGONZOLA 150 DAYS CACIOCAVALLO PODOLICO 18 MONTHS BLUE OF BUFFALO TOMA OF TRAMONTI SELECTION OF THREE CHEESES 15 SELECTION OF FIVE CHEESES 20

Executive Chef: Andrea Aprea Restaurant Manager: Nicola Ultimo

RESTAURANT VUN AT PARK HYATT MILANO

VIA SILVIO PELLICO 3, 20121 MILANO - ITALIA

FOR INFORMATION AND / OR RESERVATION: +39 02 88 21 12 34 OR RESTAURANTVUN.MILAN@HYATT.COM

SPRING IN 5 COURSES MACKEREL, VEGETABLE “ESCABECE”, YOGURT, SICHUAN PEPPER HORSERADISH DUMPLINGS, KING CRAB, PEAS, MINT “ACQUERELLO” RICE, SCAMPI, LEMON, ROSEMARY, CAPERS JOHN DORY, “SENISE” PEPPER, BREAD FROM AGEROLA, WHITE ASPARAGUS LEMON SENSATION

MENU EURO 79 INCLUDING WINE COMBINATION EURO 102

SEA AND LAND IN 9 COURSES FERMENTED MILK, BABY SQUID, CUTTLEFISH INK, BROAD BEANS SCALLOPS, BITTER ROOT, LOVAGE, BACON BUFFALO, PARSLEY ROOT, MUSTARD, GARLIC CAPRESE…. SWEET AND SALTY CARNAROLI RICE, SENISE PEPPER, COD TRIPE , GARLIC, OREGANO SPAGHETTI IN WHITE TOMATOES SAUCE, BASIL, ANCHOVIES COD, CELERY, GREEN BEANS, CAPERS, “PIZZAIOLA” SAUCE

BEEF, POTATOES, BABY ONIONS, MUSTARD LEMON SENSATION MENU EURO 129 INCLUDING WINE COMBINATION EURO 169 THE DEGUSTATION MENUS, DUE TO THE COMPLEXITY, ARE MEANT TO BE FOR THE WHOLE TABLE AVAILABLE UNTIL 22.00

STARTERS MACKEREL, VEGETABLE “ESCABECE”, YOGURT, SICHUAN PEPPER 26 SCALLOPS, BITTER ROOT, LOVAGE, BACON 29 BUFFALO, PARSLEY ROOT, MUSTARD, GARLIC 28 CAPRESE….SWEET AND SALTY 26 MY VEGETABLE GARDEN… 28

FISH JOHN DORY, “SENISE” PEPPER, BREAD FROM AGEROLA, WHITE ASPARAGUS 38 AMBERJACK, “PAPPA AL POMODORO”, SMOKED EGGPLANTS, BASIL 37 COD, CELERY, GREEN BEANS, CAPERS, “PIZZAIOLA” SAUCE 37 WHITEFISH, “TROMBETTA” ZUCCHINI, “PECORINO” CHEESE, SAFFRON 36

PASTA AND SOUP “CANNELLONE” PASTA, LAMB, BUFFALO “RICOTTA” CHEESE, WILD SPROUTS, CHAMOMILE 25

HORSERADISH DUMPLINGS, KING CRAB, PEAS, MINT 29 POTATOES HALF PACCHERI, SQUID, BROAD BEANS, “CACIOCAVALLO PODOLICO” CHEESE 25 SPAGHETTI FROM GRAGNANO, RED MULLET, GLASSWORT BLACK OLIVES 25

“ACQUERELLO” RICE, SCAMPI, LEMON, ROSEMARY, CAPERS 28 ZUCCHINI, ZUCCHINI FLOWER, VINEGAR, GOAT “RICOTTA” CHEESE 23

MEAT BEEF, POTATOES, BABY ONIONS, MUSTARD 38 “MILANESE” VEAL CUTLET, PEPPER, GREEN OLIVES 39 DUCK BREAST, PEACHES, “PRIMO SALE” CHEESE, ANISEED 37 THE RABBIT…….AND THE CARROTS 36

VUN SUGGESTIONS

FOR YOUR LUNCHEON, IN ADDITION TO THE SPRING MENU, OUR CHEF ANDREA APREA IS OFFERING A WEEKLY

SELECTION OF THE FRESHEST PRODUCTS FROM THE MARKET

CHOICE OF TWO DISHES, DESSERT, WATER AND COFFEE EURO 52

CHOICE OF TWO DISHES, WATER AND COFFEE

EURO 44

RESTAURANT VUN AT PARK HYATT MILANO

VIA SILVIO PELLICO 3, - 20121 MILANO - ITALIA

FOR INFORMATION AND / OR RESERVATION: +39 02 88 21 12 34 OR

RESTAURANTVUN.MILAN@HYATT.COM

STARTERS

MACKEREL, VEGETABLE “ESCABECE”, YOGURT, SICHUAN PEPPER

26

SCALLOPS, BITTER ROOT, LOVAGE, BACON 29

BUFFALO, PARSLEY ROOT, MUSTARD, GARLIC

28

CAPRESE….SWEET AND SALTY 26

FISH AND MEAT

JOHN DORY, “SENISE” PEPPER, BREAD FROM AGEROLA, WHITE ASPARAGUS

38

AMBERJACK, “PAPPA AL POMODORO”, SMOKED EGGPLANTS, BASIL

37

COD, CELERY, GREEN BEANS, CAPERS, “PIZZAIOLA” SAUCE

37

BEEF, POTATOES, BABY ONIONS, MUSTARD 38

“MILANESE” VEAL CUTLET, PEPPER, GREEN OLIVES

39

DUCK BREAST, PEACHES, “PRIMO SALE” CHEESE, ANISEED

37

PASTA

HORSERADISH DUMPLINGS, KING CRAB, PEAS, MINT

29

POTATOES HALF PACCHERI, SQUID, BROAD BEANS, “CACIOCAVALLO PODOLICO” CHEESE

25

SPAGHETTI FROM GRAGNANO, RED MULLET, GLASSWORT, BLACK OLIVES

25

“ACQUERELLO” RICE, SCAMPI, LEMON, ROSEMARY, CAPERS

28

ZUCCHINI, ZUCCHINI FLOWER, VINEGAR, GOAT “RICOTTA” CHEESE

23

DESSERT

COFFEE BROILED CUSTARD, BANANA, BON BON, JAVA’S PEPPER

16

RHUBARB, BISCUIT, OLIVE OIL, WHITE CHOCOLATE, PEANUTS

18

STRAWBERRY, LEMON, BASIL, COCONUT

16

“GIANDUIA” AND RASPBERRIES… 18

BLACKBERRY, YOGHURT, PISTACHIO, LAPSANG SOUCHONG TEA INFUSION

18