WEEKEND GOURMET
7 December 2016

MENU’  LA GRIGLIA

 Euro
APPETIZER
Porcini flan with  cheese fondue and black truffle  (3,7,12)  13,00
Thinly sliced beef “venison” meat * with  flaked parmesan and black truffle ground pepper (7)
15,00
Whitefisch tartare with emulsion of almonds and pumpkin seeds   (8) 16,00
12,00
Bresaola di Bormio, mixed salad, parmesan flakes, red cabbage
 and “sciatt della Valtellina” ( 1,7,12) 13,00
Duck foie gras* with sweet sandwich loaf, onion jam (1,3,7,8) 15,00
FIRST COURSES
Home made pasta “Malfatti dell’Andrea”   with   chantarelles   mushrooms  (1,3,7,12) 13,00
Blueberry Tagliolini with venison ragout  (1,3,9,7,12) 13,00
“Pizzoccheri” made with fresh homemade pasta, mixed with cheese, vegetables and butter (1,3,7) 11,50
“Pappardelle” noodle pasta with wild boar ragù sauce  (1,3,9,7,12) 13,00
Tagliolini  noodel pasta with porcini muschrooms (1,3,7,12) 14,00
MAIN COURSES
Braised “Priest’s hat” with barbera and polenta   (1,7,9,12) 19,00
T-bone steak   with oven potatoes   g.100  (min. 900/1300 g.)   5,90
Grilled angus entrecote with crunchy seasonal vegetables (7) 22,00
Grilled lamb chops (New Zealand) with  baked potatoes  (1,7) 22,00
“Gulusun” polenta “uncia” and  pork spare ribs  low temperature cooked   (7, 10) 18,00

Sauteéd porcini mushrooms with polenta (7,12)

21,00
Wild boar alla cacciatora with polenta (7,9,12) 19,00
CONTORNI 
Mixed Salad 6,50
Roast potatoes* 4,50
Cover charge 2,50
* Frozen or frozen blast chilled products.

Menu subject to daily changes due to the availability of products

 

DESSERT
Fiordilatte ice cream with ginger and extra virgin olive oil  €    4,00
Sfoglia, chantilly con frutti di bosco  (1,3,7)  €    7,00
Crème brulèe with figs (1,3,7)  €    7,00
Tiramisù al Baileys  (1,3,7,12)  €    7,00
Tortino di mele con salsa alla vaniglia (1,3,7)  €    6,00
Semifreddo al  Braulio  (3,7,12)  €    7,00
Mousse al cioccolato  fondente     (3,7,8)  €    6,00
Carpaccio d’anans and pomegranate  €    7,00