April - May Menù

STARTERS

• Lake’s hors d’oeuvre (white fish in green sauce, marinated arborelle, sun dried local fish)
• Smoked eel fillet with fennel salad and orange juice
• Melanzana roll with creamed cod au gratin
• Culatta with burratina and pesto perlage
• Black Angus carpaccio with rocket and parmesan

FIRST COURSE

• Risotto with local perch
• Risotto with pistachio and buffalo stracciatella and Sicilian pistachio grains (min. 2 servings)
• Sea bass and citrus ravioli with anchovy butter of the Cantabrian Sea and potatoes
• Spaghetti with clams and mullet bottarga powder
• Spinach green tagliatelle with asparagus and ricotta seasoned smoked and bacon

SECONDS OF MEAT

• Sliced beef with rocket salad and parmigiano
• Grilled Iberian Duroc pluma with side dish
• Large cutlet Milanese style

SECONDS OF FISH

• Grilled white fish
• Stewed octopus with white polenta
• Bonito fillet in sesame crust with Tropea onion