Menù

Our appetizers:

Small eggplant pie with buffalo mozzarella and sweet pepper sauce
Parma Culatello (choice cut of ham from loin of pork) with mostarda (Italian sweet fruit pickles)
Smoked goose breast with radicchio flan
Luccio “in saor” con polenta
Pike “in saor” (fried and marinated with onions and vinegar) with corn polenta
Venetian-style curled octopus with corn polenta
Carpaccio of smoked trout with zucchini flan
Smoked loin of pork, salami and lard

Our first courses:

Trofie with radicchio-pesto with smoked provola cheese and bresaola (dry-salted beef)
Bigoli al torcolo (homemade noodles) with duck sauce
Bigoli al torcolo (homemade noodles) with fresh sardines, pine nuts and raisins
Maccheroncini with rabbit and rosemary sauce
Fusilli with leeks, honey mushrooms and sweet sausage with star anise
Tortellini with potato and speck filling
Potato gnocchi with diced vegetables and goose breast
Potato gnocchi with squid ink and fish sauce

Our main courses:

Grilled lamb chops
Grilled deer cutlet
Grilled fillet of beef
Sliced beef with arugula and Parmesan cheese shavings
Fillet of beef with Amarone wine sauce
Fillet of beef with wild porcini mushrooms
Suckling pig cutlets in pig skin crust
Wild hare in salmì (stewed in red wine) in polenta crust
Sea bass in salt crust
Sea bass fillet with shellfish and cuttlefish
Assorted fried vegetables with prawns in phyllo dough
Selection of cheeses
These dishes are served with sides of vegetables

Our desserts:

Millefoglie (thousand-layer cake) with mixed berries and Chantilly cream
“Black” millefoglie (thousand-layer cake) with chocolate mousse and pears with Recioto wine
Coffee tiramisù
Coffee tiramisù
Biancomangiare (almond custard) with almonds and mixed berries
Lemon and licorice parfait
Amaretto parfait with chocolate sauce