APPETIZERS

Courgettes Flan with Stracciatella cheese and Pepper Emulsion
Fresh Tomato Mousse, Chickpea Hummus and crunchy Anchovies
Wild Beef Mocetta with stuffed Chilli
Smoked Salmon with Mascarpone cheese flavored with Chives and Carta Musica
Swordfish Tartare on Beetroot and Cucumber scented with Hibiscus

MAIN COURSE

Fennel soup with Vegeables Brunoise and Lime
Saffron Carnaroli Risotto flavored with Sage and crunchy Bacon
Spelled and Rosemary no Egg Tagliatelle with Local Sausage and Meat reduction on Potato cream
Pasta with Green Peppers, Anchovy flavored with White Wine and Pistachio powder
Grouper Ravioli in Acqua Pazza with Pea cream

MEAT

Piedmontese Fassona Tartare
Paprika marinated Pork Ribs
Beef Entrecote with Rocket, Grana Padano cheese flakes and Balsamic Vinegar cream
Stewed Veal Ossobuco
Veal Chop Milanese style

FISH

Sea Bass Fillet with Fennel and Taggiasca Olives
Fillet of Perch with Butter and Sage
Scallops au gratin with Basil and Lemon
Baked Pikeperch in a Poppy Seeds Crust
Lightly seared Soy marinated Tunafish Steak

APPETIZERS

Gazpacho

San Giulio Salad, with Rocket, Corn Salad, Red Chicory, Tomatoes, Croutons, Speck and Balsamic Vinegar Reduction

MAIN COURSE

Chicken Salad with Caesar Sauce
Shrimp, Corn and Olives Salad
Buffalo's Milk Mozzarella and Tomatoes Salad
Raw Ham of the Vigezzo Valley with Melon
Cold Veal with Tuna sauce

FERRAGOSTO 2023

 

Buffalo's Mozzarella with Fresh Tomato Mousse with Extra-Virgin Olive Oil on Basil Cream

Raw Ham of the Vigezzo Valley with Chives Panna Cotta

Pepper Flan with Shrimp Tails in Phyllo Paste and cream of Potatoes flavored with Citrus Fruits

Smoked Swordfish Carpaccio with Raspberry Vinegar Sprouts

 

Vegetables Puff Pastry Pie with Beetroot Sauce

Ravioli of fresh Tomato Pasta filled with Basil Burrata cheese on Basmati Rice and capers Cream

Paccheri with Duck Ragout and Meat reduction with local Bacon

Spelled and Rosemary no Egg Fettuccine with golden Perch on Spinach cream

 

Pork Fillet with Green Pepper

Beef Rib marinated in Barbecue sauce and cooked at low temperature

Baked in Foil Lake Trout

St.Peter's Fillets au gratin with Basil and Lemon

 

Dessert