Menu d'estate. Prosciutto di Carpegna al coltello con gnocco fritto caldo Carpegna ham with fried bread dough 14,oo
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1 Menu d'estate Antipasti - Hors Dʼoevres Prosciutto di Carpegna al coltello con gnocco fritto caldo Carpegna ham with fried bread dough 14,oo Rollè di coniglio in salsa agrodolce con quenelle di marmellata di cipolle Rabbit roulade with sweet and sour cream and red onions jam. 14,oo Parmigiana di melanzane con mozzarella di bufala e salsa al basilico Aubergine casserole with mozzarella and basil sauce 14,oo Tartar di manzo alle erbe dell'orto Beef tartar with herbal flavor 14,oo Grande insalata di mare* calda allʼextravergine e limone Sea food salad with extra-virgin olive oil and lemon Nido di gamberi in pasta kadaifi con le sue salse Nest of prawns in Kadaifi pasta and its sauces Fantasia di carpacci di pesce** con soia e salsa ginger Fantasy of fish carpaccio with soy and ginger sauces Insalatina di granchio reale su cristalli di fiori di zucca e germogli Royal crab salad on zucchini flowers and sprouts
2 Primi Piatti - First Course Garganelli freschi con verdurine cipollotto stufato guanciale croccante e scamorza Fresh garganelli pasta with vegetables spring onion bacon and scamorza cheese Risotto ai fiori di zucca in cialda croccante di parmigiano Zucchini flowers risotto in Parmisan waffle Ravioli di ricotta mantecata in salsa al basilico Ravioli stuffed with fresh cheese in basil sauce Pappardelle di casa ai funghi di bosco Large tagliatelle pasta with wild mushroom Rigatoni napoletani con code di gamberi* pomodori secchi e olive taggiasche Rigatoni pasta with shrimps, dried tomatoes and olives Tagliolini neri alle vongole veraci Black tagliolini pasta with fresh clams Ravioli di branzino su crema di lattuga Ravioli pasta stuffed with sea bas on lettuce cream Risotto alle code di scampi al profumo di lime Risotto with scampi lime parfumed
3 Secondi Piatti - Main Course La nostra Costata alla Fiorentina (x 2 pers.) T-bone stake Florentine style (x 2 pers.) Cervella di vitello dorate con verdure in tempura Veal brain with vegetable in tempura Carré d'agnello* in crosta di sale rosso con timballo di patate e bacon Rack of lamb in red salt crust with potato and bacon timbale Costoletta di vitello con funghi pioppini e patate alla vecchia maniera Veal cutlet with pioppini mushrooms and potato Branzino al forno in crosta di sale con verdure al vapore (x 2 pers.) Baked sea-bas in salt crust with steamed vegetables (x 2 pers.) Tempura di pescato del giorno e verdure con salsa di soia Fresh fish and vegetable tempura with soy sauce Trancio di ricciola alla grigia all'acquapazza con verdurine croccanti Slice of amberfish on grill with crunchy salad Bocconcini di pesce spada in guazzetto siciliano con capperi in fiore Swordfish pieces stewed in Sicilian sauce with capers
4 Formaggi - Cheese Fantasia di formaggi delle nostre valli Selection of special cheese from our vallies. 15,oo * in mancanza di prodotto fresco per alcuni piatti potrebbe essere utilizzato prodotto congelato/surgelato all'origine ** il prodotto ittico crudo o poco cotto ha subito un trattamento di bonifica preventivo
5 Menu Degustazione Terra Tasting fish meat. 40,oo Stuzzichino dello chef Chef's appetizer Rollè di coniglio in salsa agrodolce con quenelle di marmellata di cipolle Rabbit roulade with sweet and sour cream and red onions jam Garganelli freschi con verdurine cipollotto stufato guanciale croccante e scamorza Fresh garganelli pasta with vegetables spring onion bacon and scamorza cheese Filetto di maialino al vecchio balsamico Pork fillet in old balsamic vinegar Dessert dello chef Chef's dessert
6 Menu Degustazione Mare Tasting menu fish. 40,oo Stuzzichino dello chef Chef's appetizer Tempura di pescato del giorno e verdure con salsa di soia Fresh fish and vegetable tempura with soy sauce Ravioli di branzino su crema di lattuga Ravioli pasta stuffed with sea bas on lettuce cream Bocconcini di pesce spada in guazzetto siciliano con capperi in fiore Swordfish pieces stewed in Sicilian sauce with capers Dessert dello chef Chef's dessert "le informazioni circa la presenza di sostanze o di prodotti che provocano allergie o intolleranze sono disponibili rivolgendosi al personale in servizio
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