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