Menù
STARTERS
- Lake’s hors d’oeuvre (sun dried local fish, grilled white fish in green sauce, trout fillet in carpion)
- Grilled octopus tentacle (CBT) with taggiasca olive bean salad and pachino tomatoes
- Artichoke heart gratined in a crust of pastry, bacon belt smoked and creamy cream
- Tiramisu with “Cotechino” and pumpkin cream, Cotechino ragout and fondue
- Smoked cured ham of San Daniele 24 months with fried dumpling filling
FIRST COURSE
- Risotto with local perch
- Risotto with pumpkin, old goat and cherry mustard
- Ravioli with Chianti San Felice 2021 DOCG
- Fresh half-paccheri with smoked duck carbonara
- Fresh tagliolini with moscardini in guazzetto
SECONDS OF MEAT
- Sliced beef with rocket salad and Parmigiano
- Veal loin with Romana pointelle salad with fondue of Parmigiano Reggiano Vacche Rosse
- Lamb chops with chives mayonnaise
- Ossibuchi of veal in stew with polenta
- Secret of Patanegra grilled with potatoes with rosemary
SECONDS OF FISH
- Bowl of grilled sardines
- Grilled white fish
SIDES
- Bread, extra virgin olive oil
- Roasted potatoes
- Grilled vegetables
- Mixed salad
- Grilled tomatoes