Appetizers

Selection of cold cuts with pickles and “gnocco fritto” (fried dough)
Beef tartare with ancient mustard
Beef carpaccio with gorgonzola cream and pears
Duck speck with hot toasted bread
Goose carpaccio with balsamic vinegar reduction
Fondue of Toma cheese with onions and raisins jam

First Courses

House Capunsèi with butter, sage and Grana cheese
Meat ravioli with butter, sage and Grana cheese or in soup
Tortelli di zucca (Pumpkin Tortelloni) with butter, sage and Grana cheese
Tortelloni with ricotta cheese and spinach served in butter, sage and Grana cheese
Bigoli al torchio (hand-pressed spaghetti) with tomato, chili and salty ricotta
Sunflowers of pasta stuffed with walnuts served in butter, sage and Grana cheese
Bigoli al torchio (hand-pressed spaghetti) with lake sardines

Main Courses

Cut of ​​Scottona meat (Limousine variety) with pink pepper
Cut of duck breast with pomegranate reduction
Cutlet “Da Renato”
“Winter scent” cutlet with ham and melted cheese
“Summer scent” cutlet with rocket salad, cherry tomatoes and Grana cheese
Fillet of piglet cooked with mustard
Roasted veal with hazelnuts
Beef fillet with pink pepper
Chicken “Gonzaga style” with raisins, candied fruits and pine nuts
Great fried sea fish

Side Dishes

Selection of seasonal and local vegetables

Cheeses

Selection of cheese with homemade mostarda (jam of mustard and apple)

Our Sweets

Hot apple and raisins pie with ice cream
Pastry pie with fruit jam
Sbrisolona Cake
Zabaglione Semifreddo
Chocolate Salami
Cheese cake

Appetizers

Carpaccio of swordfish with rocket salad and apples

First courses

Tagliatelle with duck sauce
Tagliatelle with hare sauce

Main courses

Horse Strap with polenta
English Roast Beef
Snails stuff in vegetables with polenta

Side Dishes

Selection of seasonal and local vegetables