Hors d'oeuvres
-Tasting of lake fish hors d'oeuvres
-Tasting of sea fish hors d'oeuvres
-Prawns with orange peel and honey sauce
-Octopus salad with cherry tomatoes and black olives
-Lobster "Catalana" style
-Raw seafish ( according to the haul )
-Rabbit roll with salad and crunchy vegetables
- Raw ham with vegetables in oil and pan brioche
First Courses
-Thin noodles of lake fish
-Spaghetti with squids and light pesto sauce
-Soup of mussels and clams with toasts of home-made bread
-Risotto with prawns, scallops and pressed
& dried roe (min. 2 pax)
- Flat spaghetti with tomato sauce, basil and
matured ricotta
- Ricotta ravioli, swiss chard and tomato fondue with thyme
|
Main courses
-Lake fish / Sea fish
-Mixed sea-fish grill
-Charcoal-grilled scampi and prawns
-Char fillet with basil and french beans
-Tuna cut with sesame and sour sauce
- Large slice of sea-bass with tomato fondue,
capers and anchovies
- Beef cut with rocket and Grana cheese
- Charcoal-grilled beef fillet
-Charcoal-grilled beef loin
-Charcoal-grilled lamb chops
Veal loin
Fiorentina (min. 2 pax)
-Charcoal-grilled young rooster
-Beef fillet with Ronchedone wine
Cheese
Tasting of cheeses from Valle Bresciana
Grana mousse with green tomato jam
Vegetables
New salads
Grilled Vegetables
Pan-fried potatoes
|