Selection of cold cuts with “Fried Dumpling”

Traditional veal with tuna sauce

Veal paté, brioches seared with butter and compote
of red onion with Barbera

Cutting board of breech and Burrata d’Andria

Cantabrian anchovies “Linda Playa selection” brioches bread
and maitre d’hotel butter

Pumpkin flan from Mantua, Valtaleggio cheese,
chestnuts and rosemary
Grilled polenta croutons, creamed cod, fried leek and balsamic vinegar

First courses and risotto

Milanese risotto creamed with saffron pistils

Milanese sautéed risotto and DOP gorgonzola fondue

Potato gnocchi, shredded rabbit and his sauce

Bigoli Mantovani “Pestom di Brescia” and peppers

Tortelli stuffed with pumpkin, DOP gorgonzola and walnuts

Fresh pasta spaghetti, butter, black truffle from Val Brembana
and Cardonecello mushroom powder

Valtellina’s pizzoccheri

Main courses

Milanese style veal cutlet, breaded and fried in clarified butter

Milanese style sliced veal shank served with saffron Risotto

Monkfish, thyme potato cream, sautéed Porcini mushrooms
and black truffle

Fassona tartare, Piedmontese “Bagna Cauda” and hazelnuts

Braised beef with Nebbiolo, stewed purple cabbage and celery

Grilled Beef Cuberoll (250g) and spinach sautéed in butter


Grilled Beef Cuberoll (250g) and spinach sautéed in butter

Spinach sautéed in butter

Mountain mashed potatoes

Tomato and basil salad

Salad with seasonal vegetables


Selection of Lombard cheeses with raisin bread and chestnut honey


Tarte Tatin served with ice cream

Sbrisolona Mantovana

Boùnet piemontese

Lemon sorbet, mulberry sorbet, mandarin sorbet and ice cream

Fresh fruit salad

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