November - December Menù

STARTERS

  • Lake tris (missoltino with polenta, lavarello in green sauce, arborelle in carpione)
  • Low board
  • Bull tartare on burrata bed, truffle and toasted almonds
  • Scallop meat au gratin in smoked bacon cage
  • Artichoke hearts in pastry crust with creamy crescenza

FIRST COURSES

  • Risotto with perch
  • Risotto with truffles creamed to the three milks
  • Spaghetti alla chitarra with seared bacon and sheep's ricotta cheese
  • Polenta ravioli with Montasio and porcini mushrooms
  • Tagliatelle with artichokes and calamari

SECONDS OF MEAT

  • Sliced sirloin steak with rocket and parmesan cheese
  • Seared and scalloped beef fillet with reduction of Nebbiolo and flakes of Castelmagno
  • Milanese lamb chops with a heart of duck pate
  • Sliced snails
  • Veal ossibuchi with porcini mushrooms

SECONDS OF FISH

  • Grilled barbed wire
  • Roulade of sea bream fillets with lemon nuts and capers
  • Fillet of turbot on a bed of stewed lentils

February - March Menù

STARTERS

  • Lake’s hors d’oeuvre
  • Cooked onion stuffed with soft crescenza cheese
  • Octopus tentacle cooked low temperature, garnished with sweet and sour vegetables
  • Cecina de Leon (dry smoked beef)
  • Culatello raw ham with fried pastry and very soft cheese

FIRST COURSE

  • Ceko’s risotto with perch
  • Plancton risotto with scallops
  • “Pici” pasta with duck ragout and mushrooms
  • Noodles with artichokes and pecorino cheese
  • Raviolis stuffed with buffalo’s mozzarella, tomatoes and buttery textured cheese

SECONDS OF MEAT

  • Sliced beef fillet, rocket salad and Grana cheese
  • Lamb cutlet
  • Veal fillet wrapped in speck with artichokes and Marsala sauce
  • Pork loin ”Patanegra” lightly cooked
  • Boiled flat iron beef with EVO oil, Maldon salt and traditional delicatessen

SECONDS OF FISH

  • Grilled whitefish
  • Sliced sword fish with pesto (basil sauce)
  • Stuffed cuttlefish in tomatoes sauce

June - July - August Menù

STARTERS

  • Tris of flavors of our lake
  • Cantabrian anchovies butter and toasted bread
  • Scallops scalded with plankton pre-Alps
  • Ox tartare with burratina and black summer truffle
  • BEDOGNI raw ham with melon
  • ANGUS black carpaccio with grilled tomino

FIRST COURSE

  • Risotto with perch
  • Risotto with Franciacorta scallops SCALOPPATE and bay powder
  • Paccheri with seared fresh onion, sheep ricotta and pesto oil
  • Ravioli with scampi with cherry tomatoes and fresh basil
  • Bronze drawn spaghetti with anchovy cream and mullet roe

MEAT MEAN COURS

  • Sliced beef sirloin with rocket and parmesan
  • Elephant ear Milanese style
  • Grilled TOMAHAWK rib
  • Secret of grilled Iberian pig

FISH MEAN COURSE

  • Barbed whitefish
  • Swordfish marinated with grilled and scalloped thyme with grilled caponata
  • Codfish cooked at low temperature with cherry tomatoes and lemon sauce

April - May Menù

STARTERS

  • Tris di lago (Arborelle in carpione, lavarello in green sauce, missoltino)
  • Sicilian red prawns on agretti nest and stracciatella
  • Salmon Sashimi on sour cream crouton, soy vinegar and Wasabi
  • Antica Foma raw ham with fried dumplings and squacquerone
  • Cecina de Leon with oil artichokes

FIRST COURSE

  • Risotto with local perch fish
  • Risotto with plankton with pink prawns
  • Green tagliatelle with sea asparagus and bottarga
  • Ravioloni with buffalo ricotta and spinach with scalded cherry tomatoes
  • Straccetti of fresh pasta with asparagus, crescenza and crispy bacon

SECONDS OF MEAT

  • Sliced ​​sirloin with rocket and parmesan cheese
  • Rack of lamb with myrtle and broad beans
  • Milanese elephant ear in panko bread crust
  • Secret of grilled Iberian pig with side dish

SECONDS OF FISH

  • Grilled barbed wire
  • Cod cod cooked at low temperature and leafs on pachino and taggiasche olives
  • Turbot fillet in anchovy and asparagus sauce
  • Filet of ombrina with zucchini in crust

September - October menù

STARTERS

  • Scallop meat au gratin with smoked bacon
  • "BEDOGNI DOP" raw ham with grilled langhe tomino
  • Taragna polenta tartlet with fresh porcini mushrooms sautéed
  • Strüdel of filo pastry with speck, radicchio and gorgonzola
  • Caviar terrine with smoked salmon carpaccio with butter and toasted bread

FIRST COURSE

  • Risotto with local perch fish
  • Risotto with porcini mushrooms
  • Tagliatelle with ragout sea lake with red Tropea onions and Taggiasca olives
  • Ricotta and spinach ravioli with taleggio cheese fondue and chives

SECONDS OF MEAT

  • Sliced sirloin steak with rocket and parmesan cheese
  • Grilled fillet of beef
  • Veal ossibuchi with porcini mushrooms
  • Pork fillet with white myrtle and blueberries
  • Seared veal kidney

SECONDS OF FISH

  • Grilled barbed wire
  • Tempura of cod bites
  • Polpetto cooked at low temperature cooked on the grill with vinegrette vegetables
Via San Rocco, 8 - 23821 Abbadia Lariana (LC) Tel. 0341-700603