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