APPETIZERS
FISH IN OLIVE OIL SAUCE WITH POLENTA
16
RICE CHIPS WITH PRAWN TAIL “IN SAOR”
17
FILLET STEAK TARTARE WITH CRISPY PARMIGIANO REGGIANO AND TRUFFLE
16
MARINATED TROUT CARPACCIO WITH CREME FRAICHE, RED ONION AND CONFIT TOMATOES
17
SHRIMP CARPACCIO, BURRATA, RASPBERRY COULIS AND BREAD CRUMBLE
19
FIRST COURSES
Homemade spaghetti with lake sardines and capers powder
17
Ravioli stuffed with whitefish, with “Franciacorta” wine sauce and trout caviar
19
Homemade spaghetti with local sausages ragout, rosemary and black olives
18
Homemade spaghetti with garlic, olive oil and chilli peppers, with shrimp tartarE
19
SECOND COURSES
GRILLED CATCH OF THE DAY (WHITEFISH OR TROUT) WITH ROAST POTATOES
20
SLICED BEEF WITH MASHED POTATOES, DEMI GLACE AND SOY MAYONNAISE
25
OCTOPUS & PURPLE POTATOES, MEDITERRANEAN STYLE
25
BAKED SEA BASS FILLET, CHERRY TOMATOES, ROSEMARY POTATOES & BASIL OLIVE OIL
18