Menù

STARTERS

• Roasted Missoltini with polent crust
• Piedmontese beef tartare with truffle goose pâté and roasted almonds from Andalusia
• Filo pastry strudel with radicchio trevisano, speck and brie
• Cecina de Leon with sweet and sour delights
• Veal with tuna sauce CBT
• Marinated fried trout fillet

FIRST COURSE

• Risotto with local perch
• Strawberry risotto served with a delicate half-moon of red prawn carpaccio.
• Mediterranean black garlic tagliolino (vegetarian)
• Rustic tagliatelle with amberjack ragù
• "Chitarra” spaghetti with anchovies from the Cantabrian Sea, tuna bottarga and potato

SECONDS OF MEAT

• Sliced beef with rocket salad and Parmigiano
• Lamb chops with rosemary potatoes
• Milanese cutlet (500/600g) with rosemary potatoes
• Grilled Patanegra secret with with rosemary potatoes

SECONDS OF FISH

• Gratin filleted sea bream
• Grilled whitefish

SIDES

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