Our Menù Proposals

Our seasonal Menu together with the „daily menu“, offer all the regional products of our land and of our tradition, balancing old and new flavours while at the same time adding a refined modern touch.

Starters:

Crudité of violet artichokes and Abate pear with grilled scallops seasoned with a mustard vinaigrette
Carpaccio of char slightly warmed on a bed of greens, with a hint of hazelnut oil
“Culatello” Prosciutto, with savory radicchio twirls, fruit and vegetables compote
Souflé of parmesan cheese served on a cream of peas and lettuce
Sliced breast of smoked goose served with savory pastry puffs flavored with a hint of green pepper

First courses:

Spaghettoni with shrimps and king prawns in a tomato sauce  and fresh basil
Maccheroncini served with spring lamb ragout flavored with lavender scent
The homemade black truffle meat ravioli topped with shavings of castel magno cheese d.o.p.
Carnaroli risotto with green asparagus tips, perch and lemon thyme
Cream of carrots and mini braised ox tail ravioli and diced local cheese from the summer pastures


Second courses:

 

Roll of salmon trout with olives and basil served on  zucchini puree
Roasted sea bass, potatoes with rosemary and sun dried tomato pesto and capers
Medallion of grilled swordfish, pine nuts sauce and  mangeatout  with Spring herbs
Crispy baby lamb chops with a hint of coffee, soutéd potatoes  with herbs, topped with a froth of almond milk
Fillet of beef with speck and bay leaf in a Belgian beer sauce with diced “bagoss” cheese
Roasted breast of guinea fowl with rosemary on a bed of julienne style vegetable and saffron