These menus can be modified
following your tastes

APPETIZERS

Carpaccio with truffles.
Sfilaccini Parmesancheese.
Pork cheek and Culatello ham.
Cuttle-fish with Pfifferling mushrooms.
Fried shrimp tails.
Mussels and shellfishes “au gratin”.

MAIN COURSES

Trofiepasta with crab pulp.
Garganellipasta with asparagus and mushrooms

SECOND COURSES

Grilled shrimps and scampi.
Valdostane with truffles aroma.
Roasted potatoes.

Fruit sorbet.
As dessert homemade Tiramisù.
Espresso.
Red and white wine of Franciacorta

Euro 55,00

These menus can be modified
following your tastes

APPETIZERS

Lobster medaillons.
Oysters at natural.
Warm sturgeon carpaccio.
Warm polyp with potatoes and capers.
Cuttle-fishes with Pfifferling mushrooms sauce.
Shrimps Hawaihan style.
Mussels “au gratin” with truffles.
Shrimp tails with fried coconut.
Squid medallions with sauce.
Shellfishes “au gratin” with balmy sauce.
Sorbet “Sgroppìn”

MAIN COURSES

Big crab gnocchi

SECOND COURSES

Grilled shrimps and scampi
Pescatricefish at Mediterranean art
Bassfillets with capers
Fresh salad and French fries

Dessert
Amarettodessert

WINE

White sparkling wine of Franciacorta D.O.C.G.
(Denomination Origin Controlled and Guaranteed)