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