APPETIZERS

Pink and Red Prawn Carpaccio
with Burrata Cheese and Lemon

Knife style Fassona Tartare with Mustard,
Capers, Raw Yolk and Oil

Black Angus Veal in Tuna Fish
Sauce with Caper Flower 

Creamed Cod on Potato Cream and Gardesana Sauce

Warm Seafood Salad with Purple Potato,
Limoncello Sauce and Vegetables

 Vegan Burger  with Tomato Confit,
 Basil Cream and Carasau Bread

First Courses

Paccheri with Lobster and Fish Sauce

Carnaroli Risotto with Herbs, Raw Red Prawns,
Lemon and Toasted Hazelnuts

Garganelli with White
Duck Ragout and Tremosine Cream Cheese

Spaghetti with Clams

Raviolo with Herbs and Bagoss Cream Cheese

Pumpkin Cream with Amaretti Biscuits and Herb Oil

Main Course

Grilled Fillet of Beef, Red Onions
Salad and Spiced Potatoes

Grilled sea bass, lemon,
green vinaigrette and buttered potatoes

Fried Calamari and Prawns
with Battered Vegetables

Char with Radicchio
Braised in Garda Red Wine

Storo Polenta
with Porcini Mushrooms and Almonds

GOURMET CHEESE PLATTER

Selection of local cheeses,
accompanied with walnut bread and dried figs,
onion mustard and honey

DESSERT

Rose Cake with Eggnog Soft Cream 

Strawberry Pavlova 

Chocolate Cake with Raspberries 

Tiramisù

Pistachio Parfait with White Chocolate Cream 

Fruit Salad