Gli antipasti ~ Starters
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1 Gli antipasti ~ Starters Salmone Canadese affumicato con terrina di pesce su crostone di pane Canadian smoked salmon with fish terrine on toasted bread 13,00 Carpaccio scottato con funghi trifolati e prezzemolo riccio Blanched carpaccio with mushrooms and curly parsley Culaccia di Parma con medaglione di patè al tartufo Culaccia di Parma with a medallion of truffled pâté 13,00 Filetto di pesce del lago Maggiore in carpione leggero con verdure tiepide Marinated fish fillet of Lake Maggiore with warm vegetables 15,00 Insalatina di mare tiepida con patate viola e aneto fresco Warm seafood salad with purple potatoes and fresh dill 12,00
2 I Primi ~ First course Risotto con fagiano selvatico e tartufo nero Risotto with wild pheasant and black truffle 15,00 Gnocchetti di patate rosse con salsa al gorgonzola e pistilli di zafferano Homemade gnocchi with gorgonzola cheese sauce and red saffron pistils 12,00 Pappardelle saltate con guanciale di maiale e olive nere Pappardelle sautéed with pork cheek and black olives 12,00 Maltagliati spadellati con caponata di verdure su cialda di parmigiano Maltagliati pasta sautéed with caponata on a parmesan waffle Orzotto profumato al tartufo con crema di zucca autunnale Barley scented with truffle and pumpkin cream
3 I Secondi ~ Main course Filetto di Lavarello del lago Maggiore bardato con pancetta leggermente affumicata su letto di lenticchie umbre e cubetti di patate croccanti cotto in carta fata Lake Maggiore whitefish fillet barded with smoked bacon on a bed of Umbrian lentils and crispy potatoes cubes cooked in carta fata 16,00 Baccalà nero in crosta di profumi cotto a bassa temperatura con verza brasata su letto di polentina di riso Black cod fish baked at low temperature in an aromatic breadcrumbs with braised cabbage and rice polenta 17,00 Tagliata di Scottona a mezza cottura con vedure in agrodolce e la sua salsa Scottona beef with bittersweet vegetables and cooking sauce 18,00
4 Filetto di Fassona piemontese con timballo di patate e bieta con salsa al pepe Fillet of Fassona beef with potatoes and chard flan and pepper sauce 18,00 Tabulet di legumi al peperoncino e olio extra vergine di oliva di frantoio Tabulet with chilli peppered pulses and extra virgin olive oil
5 Selezione di formaggi ~ Cheese selection Caprino delle valli luinesi Igp, Taleggio Dop, Latteria, Gorgonzola Dop, Toma di Maccagno Serviti con miele e confettura Caprino from luinesi valleys Igp, Taleggio Dop, Latteria, Gorgonzola Dop, Toma di Maccagno Served with honey and mustards 13,00
6 I dolci ~ Desserts Piccola pasticceria del pasticcere Selection of fresh pastries 10,00 Cupola di cioccolato (72%) con frullata di frutti di bosco e zucchero vanigliato Dome of pure chocolate (72%) with blended wild berries and vanilla sugar Torta meringata con cioccolato nero fuso Meringue cake with melted black chocolate Soufflé all'arancia di Sicilia con pallina di gelato del pasticcere Sicilian orange Soufflé and homemade ice-cream 8,00
7 Tiramisù moderno con nocciole in coppa Bellavista Tiramisù with hanzelnutz in Bellavista cup 7,00 Zabaglione caldo al pinot bianco Warm Zabaglione flavored with pinot bianco wine 8,00 Gelato fritto croccante con caponata di frutta e cacao del Venezuela Crispy fried ice-cream with caponata fruit and Venezuelan cocoa Cantucci del pasticcere con vino passito a scelta Cantucci and passito wine
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