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

  • Octopus seared in a pan with Julienne of sweet and sour vegetables
  • Deer bresaola with hot manfrigole
  • Bedogni raw ham with grilled Langhe tomino
  • Stuffed cooked onions with creamy crescenza

FIRST COURSE

  • Risotto with Perch of homegrown
  • Rosemary risotto with Barolo reduction and Castelmagno flakes
  • Tagliatelle with artichokes and pecorino cheese
  • Pappardelle with crushed sea and lake
  • Maccheroncini of fresh pasta with veal and cotechino meat sauce

SECONDS OF MEAT

  • Sliced ​​sirloin with rocket and parmesan cheese
  • Lamb ribs in Villeroy
  • Escalope of veal escalope with Roman chicory and red berry parmesan fondue
  • Grilled beef fillet and hot mustard sauce (apart)

SECONDS OF FISH

  • Barbed grilled whitefish
  • Sardinian fillets alla Milanese with aromatic herbs
  • Fillet of amberjack with artichokes and clams

ALTERNATIVE DISHES

  • Parmigiana risotto with stuffed boned quail
  • Milanese tripe

June - July - August Menù

STARTERS

  • Lake’s hors d’oeuvre
  • Sicilian small octopus salad with potatoes
  • Anchovies from Cantabric sea with butter and toasted bread
  • Buffalo mozzarella cheese with basil sauce
  • Bedogni raw ham with small melon
  • Culatello raw ham with fried courgette flowers

FIRST COURSE

  • Ceko’s risotto with perch
  • Strawberry risotto with red Sicilian prawns and lemon essence
  • Spaghetti with carpet shells
  • Prawns and scallops raviolis with zucchini and scallops sauce
  • Summer noodles with Pachino tomatoes, rocket salad and basil sauce

MEAT MEAN COURS

  • Sliced beef fillet, rocket salad and grana cheese
  • Spanish little pig
  • Beef tartarewith pintxo wrapped egg, potato and bacon
  • Large cutlet Milanese style with Panko bread
  • Bull rib eye steak

FISH MEAN COURSE

  • Grilled whitefish
  • Sliced red tuna marinated with green pepper with grilled vegetables
  • Gratin of filletted seabream summer style
  • *Sicilian squid filled with sheep’s ricotta cheese and spinach seasoned with dried out pachino at low temperature

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