April - May Menù

STARTERS

  • Tris di lago (Arborelle in carpione, lavarello in green sauce, missoltino)
  • Sicilian red prawns on agretti nest and stracciatella
  • Salmon Sashimi on sour cream crouton, soy vinegar and Wasabi
  • Antica Foma raw ham with fried dumplings and squacquerone
  • Cecina de Leon with oil artichokes

FIRST COURSE

  • Risotto with local perch fish
  • Risotto with plankton with pink prawns
  • Green tagliatelle with sea asparagus and bottarga
  • Ravioloni with buffalo ricotta and spinach with scalded cherry tomatoes
  • Straccetti of fresh pasta with asparagus, crescenza and crispy bacon

SECONDS OF MEAT

  • Sliced ​​sirloin with rocket and parmesan cheese
  • Rack of lamb with myrtle and broad beans
  • Milanese elephant ear in panko bread crust
  • Secret of grilled Iberian pig with side dish

SECONDS OF FISH

  • Grilled barbed wire
  • Cod cod cooked at low temperature and leafs on pachino and taggiasche olives
  • Turbot fillet in anchovy and asparagus sauce
  • Filet of ombrina with zucchini in crust

July - August Menù

WE ARE OPEN!

STARTERS

  • Low temperature cooked octopus grilled with sweet and sour vegetables
  • Culatello di Zibello DOP with fried dumpling
  • Anchovies from the Cantabrian Sea Nardin bread crouton, butter and cherry tomatoes
  • Trio of flavors from our lake (lavarello in green sauce, missoltino, arborelle in carpione)
  • Ox tartare with burrata and chopped almonds

FIRST COURSE

  • Perch risotto
  • Spaghetti with clams
  • Ravioli stuffed with buffalo ricotta, seared spinach with fresco tomato and basil
  • Linguine with seared Tropea onion, sheep's ricotta and pesto oil

MEAT MEAN COURS

  • Sirloin steak with rocket and parmesan
  • Milanese elephant ear
  • Patanegra Iberian Pig's Secret with Ferri

FISH MEAN COURSE

  • Sliced red tuna marinated in green pepper
  • Cod salad (cooked at 60 ° low temperature) with cherry tomatoes and lemon sauce
  • Grilled barbed lavarello

SIDE DISHES

  • Roast potatoes
  • Grilled vegetables
  • Mixed salad

Saturday - Sunday Menu

APETIZERS

  • Stracciatella and red shrimp agretti salad

FIRST COURSE

  • Crepes from Valtellina
  • Lasagna with artichokes and pecorino
  • Bronze-drawn linguine with missoltino ragù

MAIN COURSE

  • Milanese style elephant ear
  • Cod tempura
  • Roast pork shank with potatoes
  • Sliced sirloin, rocket and parmesan

DESSERT

  • Black Forest
  • Artisan tiramisu

 

September - October menù

STARTERS

  • Trio of flavors of our lake (Lavarello in green sauce, arborelle in carpione and missoltino)
  • Culatello di Zibello DOP with fried dumplings
  • Anchovies from the Cantabrian Sea Nardin toasted bread, butter and cherry tomatoes
  • Ox tartar with poached egg and truffle perlage
  • Taragna polenta terrine with sautéed fresh porcini mushrooms

FIRST COURSE

  • Risotto with local perch
  • Risotto with fresh porcini mushrooms
  • Spaghetti with black garlic with Sicilian red prawns and gobbetti
  • Ravioli with cheese and pepper with pecorino cream and seared bacon
  • Paccheri stuffed with creamed cod in mussel stew

SECONDS OF MEAT

  • Sliced beef sirloin with rocket and Parmesan
  • Grilled Tomahawk Ireland 800 / 1200g
  • Patanegra Iberian pork secretion on the grill
  • Veal fillet au gratin on a bed of sautéed fresh porcini mushrooms

SECONDS OF FISH

  • Grilled whitefish
  • Sliced red tuna marinated with green pepper

 

Easter and Easter Monday menu

APETIZERS

  • Artichoke hearts au gratin with cream of crescenza crust
  • Piedmontese beef tartare with burratina and truffle perlage
  • S.Ilario raw ham aged 24 months with Easter flan

FIRST COURSE

  • Gratin of Gragnano paccheri stuffed with ricotta and asparagus
  • Green gnocchi with pigeon ragout and porcini mushrooms
  • Ravioli with perch flavored with sea and lake

MAIN COURSE

  • Grilled Irish Tomahawk with Potatoes (1000 / 1300g) Roasted local lamb with artichokes
  • Local kid goat baked with potatoes
  • Grilled octopus and cuttlefish skewer

DESSERT

  • Homemade apple strudel
  • Cream heart with wild berries fondue
  • Artisan tiramisu

Order by Saturday at 12 noon
Home delivery Saturday afternoon, Sunday and Monday morning
For info and reservations: 0341-700603/3351323785 Fabio

Via San Rocco, 8 - 23821 Abbadia Lariana (LC) Tel. 0341-700603