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April - May Menù

STARTERS

  • Trio of flavors from our lake (whitefish in green sauce, arborelle in carpione, missoltino)
  • Anchovies from the Cantabrian sea with buffalo cherries and pachino tomatoes
  • Piedmontese beef tartare with burratina and truffle perlage
  • Culatello di Zibello dop and melon platter
  • Sashimi salmon carpaccio with fresh goat's cheese spumone with herbs

FIRST COURSE

  • Risotto with perch
  • Franciacorta docg risotto with red prawn carpaccio
  • Summer lobster ravioli
  • Paccheri with pecorino cream, bacon and Tropea onions
  • Bronze-drawn linguine with missoltino ragù

SECONDS OF MEAT

  • Sliced beef sirloin with rocket and parmesan
  • Fillet of beef with crispy smoked bacon and poached egg
  • Grilled Iberian suckling pig secret with baked potatoes
  • Milanese style elephant ear (with panko bread)

SECONDS OF FISH

  • Barbed whitefish to the plate
  • Grilled octopus tentacle with marinated roasted peppers
  • Sliced tuna with green pepper

DESSERT

  • Tiramisu of "leti"
  • Panna cotta and Creme caramel
  • Pastry cake

July - August Menù

STARTERS

  • Lake’s hors d’oeuvre (white fish in green sauce, marinated arborelle, sun dried local fish)
  • Sword fish tartare, tomatoes ice cream and creamy mozzarrella
  • Scallops gratin wrapped in smoked bacon
  • Piemontese beef tartare with creamy mozzarella and truffle perlage
  • Spanish Bellota pork shoulder with mixed pickled vegetables
  • Gourmand flat bread with soft cheese and mortadella “La Favola”

FIRST COURSE

  • Ceko’s risotto with perch
  • Strawberry risotto with lemon essence
  • Bronze drawn linguine (pasta) with sea and lake fish ragout and pesto scent (basil)
  • Chanterelle mushrooms and fontina cheese raviolis with dried wild mushrooms and chanterelles
  • Spaghetti with clams

MEAT MEAN COURS

  • Grilled Irish TOMAHAWK (900/1000 g each) with side dish
  • Herbs gratin of veal fillet with sauteed fresh wild mushrooms
  • Grilled secret of spanish pork (Patanegra) with side dish

FISH MEAN COURSE

  • Sea bass escalopes summer style (with fresh Pachino tomatoes)
  • Grilled white fish

SIDE DISHES

  • Roast potatoes
  • Grilled vegetables
  • Mixed salad
  • Grilled tomatoes

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 from our lake
  • Gratinated scallops with smoked bacon belt
  • Piedmontese beef with burrata and truffle perlage
  • Taragna polenta terrine with fresh porcini mushrooms
  • Cecina de Leon with vegetable fantasy
  • Cotechino (cooked salami) with pumpkin cream and Parmesan cheese fondue

FIRST COURSE

  • Risotto with local perch
  • Risotto with sautéed fresh porcini mushrooms
  • Tagliatelle with squid ink, black garlic sauce and raw shrimp carpaccio
  • Fried paccheri stuffed with buffalo and sheep's milk ricotta
  • Green gnocchi with white lamb ragout and pecorino cheese

SECONDS OF MEAT

  • Fillet of Piedmontese beef with Chianti sauce and beans
  • Toro (Bull) sirloin steak with rocket and parmesan petals
  • Veal "ossibuchi" (bones with meat) with fresh porcini mushrooms
  • Veal fillet au gratin with herbs with sautéed fresh porcini mushrooms
  • Grilled Iberian Patanegra secret with side dish

SECONDS OF FISH

  • Thyme marinated swordfish steak with light caponata

 

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

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