Menu |  |
AppetizersTuna in EscabecheBoiled octopus with potatoes and apple vinegar Escargot Bourguignon Mixed fish appetizers Mullet roe with artichoke hearts Three types of roe (tuna, anise tuna, smoked stone bass) with fresh tomatoes and salad burnet Scallops with lemon Tuna carpaccio with basmati rice pie and vegetables Mullet roe with beans and salads Culaccia of Zibello (cold cuts) Cecina de Leon (leg of pork seasoned 16 months slightly smoked) Cold cuts with omelet and pickled vegetables Tuna rabbit with herbs First CoursesRavioli stuffed with shrimpsPasta with calamari (pappardelle or bigoli) Pasta with duck meat sauce Marubini (tortellini) in broth Spelt and legumes soup Chickpea soup Tagliatelle with porcini mushrooms Pasta with tuna roe Green beans and pork rind Cabbage wih pork Spaghetti with squid ink and clams Spelt pasta with fresh tuna and vegetables Pumpkin tortelli Marubini (tortellini) with butter and sage sauce (dish from Cremona) Potato dumplings with tomato and smoked cheese Green pasta with gorgonzola cheese |
Fish main coursesSea bass with artichokes Swordfish with fresh tomato and basil Baked sea bream with potatoes Chunks of grilled swordfish Calamari stuffed with saffron cream and scallion Shrimp salad Sliced tuna Scampi Prawns with curry and small asparagus Sea bass fillet with cherry tomatoes and olivesMeat main coursesGrilled bison ribs Grilled Richmond lamb ribs Fillet medallions with porcini mushrooms Boned quails flavoured with savory Braised beef with polenta Pork sausage (cotechino) with lentils Diced fillet with herbs of Provence Roast beef cooked with salt Robespierre tagliata (beef meat) with rocket Veal with tuna sauce Mixed grilled porkCheese assortment with matching sauces and mustards Side dishesMixed salad Roasted potatoes with rosemary Spinach with butter Grilled Trevisano chicoryHomemade dessertsFresh seasonal fruitSorbet |