The food and wine on offer is top notch, made with passion and imagination, starting with the traditional local dishes, all the way up to the best dishes of Italian tradition nationwide. The cuisine is rich in variety, tasty and always accompanied by a careful selection of prime quality raw ingredients.

Antipastos:
Assortment of cold cuts
Faeto cured ham (certified by Slow Food) with walnut bun bread
Capocollo ham with diced celery, eggplant and peppers
Thin slices of artichoke with arugula, olives and Silter cheese
Dried cod flan with potatoes and polenta
Soncino salad with smoked tuna carpaccio
Lake fish compote
Monte Isola sardines with polenta

First courses:
Risotto with pumpkin and Taleggio cheese
Ravioli stuffed with braised beef and black truffles
Tagliolini with lake fish sauce
Trofie with octopus and eggplant
Garganelli with baby spinach, cherry tomatoes and fish
Straccetti made with chestnut flour and covered with duck sauce
Valtellinese-style pizzocheri
Mezze maniche with guinea hen sauce and fine herbs
Minestrone made of garden vegetables and legumes with julienned calamari

All-in-one courses:
Rice with perch and minced veggies

Second courses of meat:
Heifer fiorentina T-bone steak (1 kg)
Lamb loin with thyme and melting potatoes
Tender beef fillet with two types of pepper
Dossello wine sliced seared beef
American-style colt meat medallion
Pork knuckle roasted with apples and potatoes
Treviso-style veal cutlet and Fontina cheese

Second courses of fish:
*Stuffed artichoke with a crown of shrimps
Small perch filets in aromatic crust
*Grilled small tattlers with batter-fried zucchini
Zander with cherry tomatoes, eggplant and fennel sprouts
Sautéed Sebino lake fish with julienned vegetables
Bass filet on puff pastry and zucchini
Selection of cheeses with jams
Melted cheese
Vegetables of the day
Dessert and fruit compote

 

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