Navigation close button

The menù

STARTERS

Caramelized aubergine puff pastry
served with mozzarella cheese fondue and tomato sorbet (*1/7)
Il mio Prosciutto e Melone
Melon jelly, fresh goat cheese, passito wine sauce and local Parma ham in three different ways (*7/12)
Il gioco dell’Oca
Selection of goose cold meat served with butter and pan brioche (*1/7/12)
Carrot flan
served with ginger, dried fruit breaded rabbit fillet and garlic mayonnaise (*3/7/9)
Lard board
with chestnut honey and boiled chestnuts
Selection of Cold meat
from our area

FIRST COURSE

Riso Riso Riso
Risotto Carnaroli riserva San Massimo creamed with asparagus, red rice cream with its waffle, and puffed black rice (*7/9) - (Min. 2 people.)
Homemade beetroot ravioli filled
with gorgonzola cheese, liquorice crumble and hay mousse (*1/3/7/9)
Potataoes and herbs dumplings
served with smoked eel and watercress (*1/3/4/7/9)
Homemade cocoa tagliolini
served with wild boar ragout and blueberry sauce (*1/3/9)
Cold tomato soup (red and yellow)
served with stracciatella cheese mousse and basil drops (*7)

MAIN COURSE

Sheep Crepinette
served with coffee crumble, almonds, fresh wild fruit and goat yoghurt (*7/8/9)
Vitello Missoltinato
Veal fillet cooked at low temperature served with missoltino sauce (local lake fish) wild fruit mayonnaise, capers, apple and cinnamon mousse (*1/3/4/7/9 )
IL Lago in padella
Lake seared fish served with peas and mint sauce, horseradish and charfish eggs (*2/4/9)
Guina fowl
served with cherry sauce, potato flan and celeriac (*7/9)
Big skewers with grilled beef and lard
served with Vegetables and Baked Potatoes*

CHEESE PLATTER

Selection of goat cheese from our area (*7)
Selection of cow cheese from Val Menaggio (*7)
Valsassina matured cheese preserved in extra virgin olive oil (*7)
WE SUGGEST A GLASS OF:
Teroldego passito “VILLA CORNIOLE” - Trentino

“MENU SLOW COOKING”

(min. 2 persons)
Selection of Cold meat
from our area
Homemade cocoa tagliolini
served with wild boar ragout and blueberry sauce (*1/3/9)
Guina fowl
served with cherry sauce, potato f lan and celeriac (*7/9)
Sherbet of the Day

DESSERTS

EVERGREEN…
CREMA DEL CROTTO
Vanilla ice cream, toasted Almonds, Coffee and Mascarpone Cheese mousse (*3-7-8)
WE SUGGEST A GLASS OF:
Moscato Rosso “Calido” LA COSTA - Lombardy
BAVARESE AL CAPRINO
Bavarois with Fresh Goat Cheese and wild Fruit sauce (*7)
WE SUGGEST A GLASS OF:
Malvasia Dolce “Le Rane” LURETTA - Emilia Romagna
COPPA ALL’AMARETTO
Vanilla cream with Amaretto liquor, whipped cream and Amaretto biscuits (*1-3-7-8)
WE SUGGEST A GLASS OF:
Tre Filer (Chardonnay e Sauvignon Blanc) CA’ DEI FRATI - Lombardy
GELATO AL FRULLATO
Vanilla ice cream served with fresh Strawberry sauce (*7)
SHERBET OF THE DAY
...SOMETHING NEW
CREMA BRUCIATA AL NERO DI COMO
Soft and delicious custard with liquorice, rhum and honey (*3-7-12)
WE SUGGEST A GLASS OF:
Nero di Como - Lombardy
SEMIFREDDO ALLA CANNELLA CON MELE AL CALVADOS
Semifreddo with cinnamon served with diced apples in calvados and vanilla sauce (*3-7-12)
WE SUGGEST A GLASS OF:
Moscato rosso “Calido” LA COSTA - Lombardy
PANNA COTTA ESTIVA
Creamy basil panna cotta served with tomato marmalade and pine nuts (*3-7-12)
WE SUGGEST A GLASS OF:
Malvasia dolce “Le Rane” LURETTA - Emilia Romagna
TORTINO AL CACAO (SENZA LATTOSIO)
Fondant chocolate lactose free muffin served with wild fruit sauce and fresh strawberries (*3-7-12)
WE SUGGEST A GLASS OF:
Zibibbo IGP ALAGNA - Sicily

SOSTANZE O PRODOTTI CHE PROVOCANO ALLERGIE O INTOLLERANZE ALIMENTARI

1. Cereali contenenti glutine, cioè: grano, segale, orzo, avena, farro, kamut o i loro ceppi ibridati e prodotti derivati.
2. Crostacei e prodotti a base di crostacei.
3. Uova e prodotti a base di uova.
4. Pesce e prodotti a base di pesce.
5. Arachidi e prodotti a base di arachidi.
6. Soia e prodotti a base di soia.
7. Latte e prodotti a base di latte (incluso lattosio).
8. Frutta a guscio.
9. Sedano e prodotti a base di sedano.
10. Senape e prodotti a base di senape.
11. Semi di sesamo e prodotti a base di semi di sesamo.
12. Anidride solforosa e solfiti in concentrazioni superiori a 10 mg/kg o 10 mg/litro in termini di anidride solforosa totale da calcolarsi
per i prodotti così come proposti pronti al consumo o ricostituiti conformemente alle istruzioni dei fabbricanti.
13. Lupini e prodotti a base di lupini.
14. Molluschi e prodotti a base di molluschi.

Il nostro territorio, il sale delle nostre emozioni...

...come spazio sul quale esprimerci, migliorare e crescere.