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