 |
 |
|
Starter |
First Courses |
|
Black truffle
and potato carpaccio |
Pappardelle in
Hare sauce |
|
Angus beef
carpaccio whit wild mushrooms and Grana Cheese |
Tagliatelle
with Cocoa and wild Boar sauce |
|
Dried beef
petals with "soncino" green salad and Monte cheese from Verona |
Thin
Tagliatelle with Black Truffle from Monte Baldo |
|
Horse meat
strips on artichoke cruditè |
Torchio-style
Bigoli in Duck sauce |
|
Polenta with
mushrooms and gold cheese |
Country-style
macaroni (bacon and vetetables) |
|
Selectio of
regional cold cuts and fried dumpling |
Marengo-style
garganelli with lard,pine nuts and gorgonzola blue cheese |
|
Mountain
formaggella cheese with grilled Speck |
Valeggio-style
Tortellini in butter and sage |
|
Luccio Fish
sauce with polenta |
Rustic Gnocchi
in pumpkin cream and sausage |
| |
Small Penne in
red chicory cream and goat ricotta cheese |
|
 |
|
|
Second Course |
Cheeses |
|
Beef filet
with black truffle |
Wide selection
of cheeses with fruit relish |
|
Green-peppercorn beef filet |
Fan.shaped
goat cheese platter with honey |
|
Grilled
Sirloin Steak |
|
|
Fiorentina
alla griglia |
|
|
Grilled Veal
lion steak |
|
|
Grilled Lamb
Chops |
Side dishes |
|
Duck breast
with balsamic vinegar |
|
|
Filetto di manzo con porcini
e zafferano |
Grilled
Vegetables |
|
Sliced
Argentinean Angus beef with mushrooms,Grana cheese adn balsamic
vinegar |
Boiled
Vegetables |
|
Sliced
Argentinean Angus beef with arugula and Grana Cheese |
Potatoes with
rosemary |
|
Cut Horse with
crisp radicchio |
Mixed Greens |
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