Menü – A la carte

... Unsere Vorschläge mit Respekt für Tradition mit einer Prise Kreativität ...

Appetizers

Fish

Marinated sturgeon carpaccio
with citrus and pepper sansho

Perch fish croquettes in millet crust
with carot and cumin cream

Dried sardines fillet
with corn flan and tomato gelèe

Assorted lake fish platter

Tartare of raw tunafish with capers,
lime and in crispy blacksesame

Home smoked salmon
with toasted whole wheat bread and greek cucumber yogurt

Meat

Local meats
cold cuts platter

Warm tomato soup
with buffalo mozzarella and basil sponge

Calvisius Tradition Royal 10g / Calvisius Siberian Classic 10g

Ars Italica Calvisius Oscietra Classic 10g

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First Courses

Risotto with Franciacorta wine
marinated charfish and Sechuapepper

Fresh pasta with scampi tails,
saffroncream and rucola

Home made tagliatelle with redfish,
clams and soybeans

Spinach ravioli filled with fois gras
served with creamythymebutter

Tortelloni filled with localcheese,
with herbes and creamy tomatoes sauce

Potatoes dumpling filled with goat gorgonzola cheese
and centrifuged celery

Main Courses

Fish

Croackerfish coke first at low temperature
and then roasted, served with creamypotatoes

Filled of cod with nepos olive oil from Montisola
with cream of leeks and its sprouts

Sturgeon fishfillet in aromatic breadcrumbs
with confit tomatoes

Meat

Veal cutlet cooked in the pan
and served with polenta and a sauce made with anchovies and cappers

Lamb cutelt in pistacchio crust
served with vegetables giardiniera

Beef fillet with bacon and red wine sauce
served with roasted potatoes

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Desserts

Chestnut honeyparfait with creamy raspeberries
and chocolate chips

Vanilla créme brulé
with brown sugar biscuits

Chocolate and almonds cup cake
with eggnog cream

Cake of the day

Tiramisù in cup

Ice cream



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