TASTING MENÙ
4 ITINERARY COURSE
Duck leg salad confit with nuts and pears Pan Brioches with charcoal and
orange jam
Pumpkin ravioli with burrata cream
Caramel with amaretto and candied cedar
Black Angus Beef Shallot and thyme sauce
Artichoke gratinate
Crumble of sbrisolona
chestnut and rum mousse vanilla sauce
STARTERS
Duck leg salad confit with nuts and pears Pan Brioches with charcoal and
orange jam 17
Golden and fried egg poche Topinambur pie Potato cooked in salt Bagòss
cheese fondue with truffle 16
Selection of Cold Cuts and Cheeses
Mustard and vegetables in sweet and sour 17
Squid sautè with rosemary on celery cream roast Taggiasca olives and dressing
of red turnips and raspberries 22
Marinated trout tartare and light hummus
Puntarelle crunchy with oil salt and pepper
Coral with turmeric and dill emulsion 18
Cod with polenta blown
Red Tropea onion and candied citrus peel 17
PASTA AND RICE
Homemade Casoncelli with meat with Butter and Sage
Grana Padano DOP fondue 17
Bigoli with Sardines Pine nuts and Raisins
Onion sauce and bread with Capers 16
Fresh potato Gnocchi with Porcini and crispy Bacon
Chestnuts and parsley olive oil 16
Spaghetti with cream of top of turnips smoked cod carpaccio
fermented black garlic emulsion and Garda oil 17
Pumpkin ravioli with burrata cream
Caramel with amaretto and candied cedar 16
Risotto with saffron of Pozzolengo and leek
Reduction of Balsamic vinegar of Modena (min. 2 people) 18
MEET AND FISH
Chateaubriand in Salt Crust and Herbs with Bernese Sauce
Rosemary Potatoes (min. 2 people) 30
Pigeon breast and leg with hazelnuts
Caramelized salad and pomegranate
Mashed potatoes 24
Veal cheek braised with Merlot and soft polenta 24
Warm Pike of Garda lake with Fennel
Red chicory and Cauliflower Oil with lemon and bay tree 20
Fish slice in soup of mantis shrimp and little spicy Roman broccoli 27
Black Angus Beef Shallot and thyme sauce
Artichoke gratinate 22
CONTORNI
Patate al Rosmarino
Verdure dell’Orto alla griglia
Insalata Mista