Menù

STARTERS

• Lake’s hors d’oeuvre (sun dried local fish, grilled white fish in green sauce, trout fillet in carpion)
• Rosa Shrimp tartare with concassé peach and crumbs of crispy wasabi and furitake
• Piedmontese beef bar with burratina
• Veal in tuna sauce with quail eggs
• Pan focaccia with squacquerone and mortadella the “Favola” Palmieri
• Cecina de Leon with vegetables sweet-and-sour

FIRST COURSE

• Risotto with local perch
• Risotto with strawberries essence of lemon and carpaccio of pink shrimp
• Fresh green tagliatelle with meat sauce ricciola
• Linguine drawn with bronze to missoltino (sun dried local fish)
• Fresh macaroni with nettles and melted tomino

SECONDS OF MEAT

• Sliced beef with rocket salad and Parmigiano
• Milanese schnitzel with Panko bread and potatoes
• Grilled Irish lamb chops
• Secreto of piglet PATA NEGRA grilled
• Mini WAGYU burger grilled with mustard bean sauce

SECONDS OF FISH

• Bluefin tuna marinated in chives grilled and shallots, with grilled peppers
• Grilled white fish

SIDES

• Bread, extra virgin olive oil
• Roasted potatoes
• Grilled vegetables
• Mixed salad
• Grilled tomatoes