November - December Menù

STARTERS

  • Lake tris (missoltino with polenta, lavarello in green sauce, arborelle in carpione)
  • Low board
  • Bull tartare on burrata bed, truffle and toasted almonds
  • Scallop meat au gratin in smoked bacon cage
  • Artichoke hearts in pastry crust with creamy crescenza

FIRST COURSES

  • Risotto with perch
  • Risotto with truffles creamed to the three milks
  • Spaghetti alla chitarra with seared bacon and sheep's ricotta cheese
  • Polenta ravioli with Montasio and porcini mushrooms
  • Tagliatelle with artichokes and calamari

SECONDS OF MEAT

  • Sliced sirloin steak with rocket and parmesan cheese
  • Seared and scalloped beef fillet with reduction of Nebbiolo and flakes of Castelmagno
  • Milanese lamb chops with a heart of duck pate
  • Sliced snails
  • Veal ossibuchi with porcini mushrooms

SECONDS OF FISH

  • Grilled barbed wire
  • Roulade of sea bream fillets with lemon nuts and capers
  • Fillet of turbot on a bed of stewed lentils
Via San Rocco, 8 - 23821 Abbadia Lariana (LC) Tel. 0341-700603