Hors d’oeuvres
Cuts of cod marinated in a raspberry and Maldon salt citrus sauce on flowers and salad leaves
Culatello prosciutto, country salami and lard with cantaloupe pudding and roses shaped melon
Duck foie gras with blueberries sautéed in sweet Moscato wine and warm pan brioche
Thinly sliced raw scallops with a ginger-lime emulsion on spring shoots and beet
Chef’s salad with acacia honey vinaigrette, nuts and fried Montevecchia aged goat cheese
Eggs, pasta, rice and soups
Sunny side up fried eggs on green asparagus and a delicate fresh goat cheese fondue
Rich lombardy crescenza cheese risotto with spring green vegetables
Homemade tagliolini pasta flavored with lemon balm and thyme in veal meat sauce
Short pasta with sea-bass in sea urchin sauce
Homemade eggplant and ricotta ravioli with diced fresh tomatoes and marjoram
Fresh green pea velouté and speck wrapped sautéed little scampi
Fish
Sesame seed crusted yellofin tuna fillet with celery in red vinegar dressing
Prawns, calamari and vegetables tempura
Lightly spicy octopus stew on parsley mashed potatoes with extra virgin olive oil
Fillets of today’s catch stewed in its own stock with capers and lemon juice
The maitre d’hotel suggestions of fresh fish from today’s market: salt crusted, grilled or steamed
All fish dishes include Chef’s choice of potatoes and vegetable
Meat
Beef tournedos wrapped in local bacon with scallions caramelized in red wine
Veal cutlet pan fried with aromatic herbs, balsamic vinegar sherbet and crispy vegetables
Pork fillet medallions in a maple syrup sauce and zucchini blossoms stuffed
with Valsassina Taleggio cheese
Roasted rack of lamb with rosemary and Oreno potato cake
All meat dishes include Chef’s choice of potatoes and vegetable
From the grill
Beef fillet / Chateaubriand (2 persons)
Beef entrecôte / T-bone steak (2 persons)
Veal escalope / Veal cutlet
Breast of chicken / Lamb cutlets |