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