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Easter Menu

Villa Sostaga, April 21st 2019

Entrée
Quail egg served with Bagoss cheese fondue

Starter
Crispy violet artichoke salad, flowers and pecan nuts served with scallops from the Pacific Ocean, avocado and lime sauce

First Course
Homemade cavatelli pasta with green asparagus tips, morsels of monkfish and limes from Lake Garda

Second Course
Roasted lamb shank with mint-flavoured pea tart and Jerusalem artichoke purée

Pre-dessert
Elderberry and lemon sorbet

Dessert
Chestnut honey semifreddo with dried fruit sablé and sour cherries

Price per person € 50.00

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