menu
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
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