February - March Menù

STARTERS

• Our lake’s hors d’oeuvre
• Pink prawns tartare, glasswort and buttery textured cheese
• Stuffed onions with crescenza cheese cream
• Culatello of Zibello raw ham with slices of Parmigiano cheese
• Phyllo puff pastry roulade with Treviso chicory, speck and Brie cheese

FIRST COURSE

• Risotto with local perch
• Risotto with asparagus, sausage and sheep caciotta cheese
• Noodles with rabbit ragout
• Home made pasta with turnip greens, raw ham and buttery textured cheese
• Shellfish raviolis with small octopus sauce

SECONDS OF MEAT

• Sliced beef fillet, rocket salad and Grana cheese
• Veal fillet in herb crust with sauteed artichokes
• Scottadito lamb chops
• Secret of grilled Spanish pork Patanegra
• Small veal cheeks with spring onions

SECONDS OF FISH

• Grilled whitefish
• Squid stuffed with chicory in tomatoes sauce
• Sea bass slice lightly cooked