September - October menù

STARTERS

• Trio of flavors from our lake
• Gratinated scallops with smoked bacon belt
• Piedmontese beef with burrata and truffle perlage
• Taragna polenta terrine with fresh porcini mushrooms
• Cecina de Leon with vegetable fantasy
• Cotechino (cooked salami) with pumpkin cream and Parmesan cheese fondue

FIRST COURSE

• Risotto with local perch
• Risotto with sautéed fresh porcini mushrooms
• Tagliatelle with squid ink, black garlic sauce and raw shrimp carpaccio
• Fried paccheri stuffed with buffalo and sheep's milk ricotta
• Green gnocchi with white lamb ragout and pecorino cheese

SECONDS OF MEAT

• Fillet of Piedmontese beef with Chianti sauce and beans
• Toro (Bull) sirloin steak with rocket and parmesan petals
• Veal "ossibuchi" (bones with meat) with fresh porcini mushrooms
• Veal fillet au gratin with herbs with sautéed fresh porcini mushrooms
• Grilled Iberian Patanegra secret with side dish

SECONDS OF FISH

• Thyme marinated swordfish steak with light caponata