April - May Menù

STARTERS

• Trio of flavors from our lake (whitefish in green sauce, arborelle in carpione, missoltino)
• Anchovies from the Cantabrian sea with buffalo cherries and pachino tomatoes
• Piedmontese beef tartare with burratina and truffle perlage
• Culatello di Zibello dop and melon platter
• Sashimi salmon carpaccio with fresh goat's cheese spumone with herbs

FIRST COURSE

• Risotto with perch
• Franciacorta docg risotto with red prawn carpaccio
• Summer lobster ravioli
• Paccheri with pecorino cream, bacon and Tropea onions
• Bronze-drawn linguine with missoltino ragù

SECONDS OF MEAT

• Sliced beef sirloin with rocket and parmesan
• Fillet of beef with crispy smoked bacon and poached egg
• Grilled Iberian suckling pig secret with baked potatoes
• Milanese style elephant ear (with panko bread)

SECONDS OF FISH

• Barbed whitefish to the plate
• Grilled octopus tentacle with marinated roasted peppers
• Sliced tuna with green pepper

DESSERT

• Tiramisu of "leti"
• Panna cotta and Creme caramel
• Pastry cake