November - December Menù

STARTERS

  • Lake’s hors d’oeuvre
  • Grilled octopus tentacle with creamed potatoes
  • Grilled scallops wrapped in bacon
  • Grilled artichokes in puff pastry cage on crescenza cheese cream
  • Dry smoked beef with fresh caprino cheese and onion

FIRST COURSES

  • Ceko’s risotto with perch
  • Truffle risotto creamed with robiola cheese made with three different type of milk
  • Big pumpkin raviolo with butter, sage, chopped almonds and macaroons
  • Noodles with boiled salami and veal ragout
  • Spaghetti with lake scent

SECONDS OF MEAT

  • Sliced beef fillet, rocket salad and Grana cheese
  • Bull fillet with bacon and warm mustard cream
  • Bull rib eye steak
  • Veal shank slices with wild mushrooms
  • Sauteed snails
  • Lamb knuckle cooked in Chianti wine

SECONDS OF FISH

  • Grilled whitefish
  • Sea bass fillet roulade with bacon and Treviso chicory

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

  • Lake’s hors d’oeuvre
  • Smoked char carpaccio with its caviar
  • Buckwheat polenta with sauteed wild mushrooms
  • Raw and smoked Patanegra ham
  • Poached eggs with potatoes cream, Parmigiano cheese and truffle

FIRST COURSE

  • Ceko’s risotto with perch
  • Strawberry risotto with Sicilian red prawns tartare and lemon essence
  • Noodles with fresh wild mushrooms
  • Paccheri pasta with lamb ragout
  • Polenta and Montasio cheese raviolis with alp cheese cream

SECONDS OF MEAT

  • Sliced beef fillet, rocket salad and Grana cheese
  • Veal shank slice with wild mushrooms
  • Pork tenderloin wrapped in bacon with scent of myrtle and blueberry
  • Crisp Rubia rib (cooked at low temperature)
  • Grilled bull fillet with side dish

SECONDS OF FISH

  • Grilled whitefish
  • Squid in Pachino tomatoes sauce, stuffed with ewe’s ricotta and spinach
  • Amberjack fillet with carpet shells
Via San Rocco, 8 - 23821 Abbadia Lariana (LC) Tel. 0341-700603