APPETIZERS

Warm Pumpkin and Ricotta Flan with Brie cheese cream
Fried Toma cheese from our valleys with Fruit Mustard
Wild Boar Mortadella with Truffles and braised Lentils flavored with Rosemary
Smoked Salmon with Chives croutons and Sour cream
Sicilian Prawn Tartare with fresh Artichokes and Pecorino cheese cream

MAIN COURSE

Fresh Vegetables Soup scented with Star Anise and crispy Bacon
Fresh Macaroni with Cherry Tomato sauce and Walnut powder
Montasio cheese and Polenta Ravioli with Red Chicory sauce and Poppy seeds
Orange scented Carnaroli Risotto with Mascarpone cheese and Artichokes
Fresh Egg Spaghetti with Cuttlefish cream and Vin Santo flavored Anchovies

MEAT

Snails Bourguignonne style
Entrecote with Barbera Red Wine sauce
Stewed Veal Ossobuco
Pork Fillet in Aromatic Herbs crust
Venison Cutlet with Juniper and Grappa sauce

FISH

Lake Trout with Butter and Dill
Stewed Cod with Thyme Onions
Fillet of Perch with Butter and Sage
Baked Pikeperch with creamy Potatoes and stewed Cabbage
Sardines au gratin

APPETIZERS

Buffalo's Milk Mozzarella and Tomatoes Salad

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

MAIN COURSE

Turkey Breast in Tuna Sauce
Zucchini Omelette
Chicken Salad, with Corn Salad, Rocket, Red Chicory, Toamtoes, Chicken, Caesar Sauce and Olives

FERRAGOSTO 2019

 

Muffin with Tomato, Olives and Mozzarella cream

Boar Raw Ham with Goat cheese and Lime Mousse

Cuttlefish Salad on Bread Cream with Datterino tomato and Cucumber

Melon Terrine with Crabmeat Salad

 

Paccheri with Saffron sauce and braised Vegetables

Ravioli Carbonara style with Meat sauce

Potato and Cod Ball with Carrot and Ginger cream

Rosemary no Egg Fettuccine with Octopus Ragout and Fish Soup flavored with Basil

 

Pork Fillet with Grana Padano cheese flakes and Balsamic Vinegar

Loin of Veal with diced Tomato and Basil

Pikeperch slice baked in foil

Fillet of Dory Fish with Dill

 

Peach Yogurt Mousse

Chocolate Bonet

Papaya and Pistachio Parfait