P R E V I E W
Lake Garda shad (agone)
with pickled vegetables, corn escalope and green sauce | € 18
Spring vegetable composition with
turmeric cream
and vegetable umami | € 16
Traditional beef tartare | € 18
Tomato millefeuille with
goat’s robiola cheese and chives | € 16
Prawns wrapped in crispy Kataifi, with
apple, lemon and balsamic vinegar | € 18
Pan-seared scallops with vegetable
ratatouille and a spicy tomato coulis | € 18
P A S T A & R I C E
Tagliatelle with Lake Gardawhitefish,
Taggiasca olives and basil | € 20
Prawn tortello with shellfish reduction,
confit tomatoes and oregano | € 22
Risotto with lemon and with
Lake Garda caper powder fleavor | € 20
Courgette cream soup with asparagus
ragout, broad beans, peas, beetroot
crumble and anchovies | € 20
Gratinated cannellone with roast veal,
Parmesan fondue, sage and sautéed spinach | € 20
F I S H & M E A T
Roasted rack of lamb with mustard jus,
and pan-seared artichoke hearts | € 26
Crispy paprika baby chicken
with rosemary potatoes and pineapple chutney | € 24
Beef fillet in a light pistachio crust
with parsnip | € 30
Crispy turbot fillet with basil potato
espuma, and a tomato, olive
and caper concassé | € 28
Mediterranean fish soup
with oregano and a touch of chilli | € 25
Arctic char with asparagus,
yoghurt and dill emulsion | € 25
D E S S E R T S
€10,00
Corn tartlet
with lemon curd and raspberry cream
Tonka bean namelaka
with Breton shortbread, candied fruit and lemon zest
Our Chef’s Tiramisù
Fresh fruit composition
with kefir espuma and strawberry sorbet
Custard gelato with vanilla and cinnamon