September - October menù

STARTERS

• Lake’s hors d’oeuvre
• Smoked char carpaccio with its caviar
• Buckwheat polenta with sauteed wild mushrooms
• Raw and smoked Patanegra ham
• Poached eggs with potatoes cream, Parmigiano cheese and truffle

FIRST COURSE

• Ceko’s risotto with perch
• Strawberry risotto with Sicilian red prawns tartare and lemon essence
• Noodles with fresh wild mushrooms
• Paccheri pasta with lamb ragout
• Polenta and Montasio cheese raviolis with alp cheese cream

SECONDS OF MEAT

• Sliced beef fillet, rocket salad and Grana cheese
• Veal shank slice with wild mushrooms
• Pork tenderloin wrapped in bacon with scent of myrtle and blueberry
• Crisp Rubia rib (cooked at low temperature)
• Grilled bull fillet with side dish

SECONDS OF FISH

• Grilled whitefish
• Squid in Pachino tomatoes sauce, stuffed with ewe’s ricotta and spinach
• Amberjack fillet with carpet shells