Appetisers
Beef tartar, white asparagus and new patatoes with a light Mediterranean maridade
and exra-virgin olive oil from Zagarise in Calabria
14.
Harlequin of baby vegetables, red tuna and char with chive sauce and trout caviar
13.
Parmesan cloud with asparagus tips marinated with pine-nuts and cape gooseberries
12.
Bouquet of red Williams pears with walnuts, smoked scamorza cheese and field salad
11.
First course
Potato gnocchi and agretti with swordfish, Sardinian mussel, clam and
spring pea stew
12.
Risotto of Carnaroli rice with local Mottarone cheese, Barbera dAsti,
fresh strawberries and caramelised duck liber escalope
17.
Fresh pasta fagottini stuffed with rabbit, green asparagus and capon,
with taggiasco olive and rocket sauce
12.
Fish
Crispy turbot with artichoke, clam and spring broad bean stew
24.
Fillet of salmon trout with giant Pantelleria capers, and leek and cauliflower cream
20.
Timbale of spelt, asparagus and couscous with seafood,
and prawn tails roasted with bear s barlic
23.
Meat
Fork-tender veal ossobuco with taleggio cheese and thyme au gratin,
with truffled purιe of potatoes and green asparagus sauce
22.
Fillet of Beef Vecchio Cortile
24.
Roast breast of guinea fowl with Ossola bacon and oyster mushrooms,
and taragna polenta with dried tomatoes and shallots
21.
Dessert
Rainbow of fresh fruit with yogurt and cinnamon parfait
9.
Cornmeal cake with warm caramelised apples and gianduia ice cream
9.
Dark chocolate soufflι pudding with cirtrus fruits
9.
Pyramid of ricotta cream with fresh strawberries marinated in liquourice
9
Small platter of local cheeses
6.
Large platter of local cheeses
9.