Starter
Beef tartare “Piedmontese breed” seasoned with “Sostaga” extra virgin olive oil, salt flakes and Parmesan cheese aged 36 months | € 19.00
Pumpkin pie served on Taleggio cheese fondue and drops of pomegranate | € 15.00
Smoked char with a lime buffalo ricotta mousse and hot pancakes | € 16.00
Prawn tails and zucchini in rice tempura served with sweet-sour sauce and garlic mayonnaise | € 17.00
Octopus cooked at low temperature with confit-cherry tomatoes on potato cream | € 19.00
First course
Home-made bronze pressed maccheroncini pasta with strips of raw Parma ham and fine black truffle | € 18.00
Polenta gnocchi with wild boar ragout and leccino olives | € 18.00
Rye agnolotti stuffed with fresh cheese and spinach seasoned with mountain butter, sage and smoked ricotta
| € 17.00
Bean soup with spaghetti | € 16.00
Tagliatelle with pike from lake Garda, peppers and capers from Gargnano | € 17.00
Strigoli pasta with scallops, bacon from Sauris and toasted almond flakes | € 19.00
Second course – fish
Roll of trout stuffed with dried tomatoes, capers and olives served on "petrilli" tomato cream and butter
| € 24.00
Grilled sea bass filet dressed with white balsamic vinegar and a cream of beetroot | € 28.00
Fillet of lake Garda perch in bread crust served on celeriac puree | € 26.00
Second course – meat
Beef fillet with porcini mushrooms and sautéed “Ratte” potatoes | € 28.00
Braised veal cheeks with vegetables and potato pie au gratin | € 25.00
Rack of lamb in a pistachio and mustard crust on Jerusalem artichoke puree | € 27.00