"LAND" MENU
Appetizers
Scalloped potatoes with cream of "Zola"
Goat fig leaf with chestnuts
quince jelly and bacon
Goose foie gras, accompanied by jams and
(a glass of wine Gewurztraminer Alsace)
Pastas
Chitarrone cheese and pepper with parmesan wafer
Ravioli "Castelmagno" with chanterelles,
zucchini and herbs
Risotto with Amarone and radicchio di Chioggia
(min. for two)
Main Courses
Sliced steak with three sauces and baked potatoes
Loin of pork and bacon Refosco
with chestnut puree and grilled endive
Fillet the "Parisienne" with mushrooms and mushroom heads
"Elephant ears" with trash
marinated cherry tomatoes and wild rocket
Fillet with foie gras and truffle sauce
accompanied by potato roost
Florentine Tuscany with cannellini beans
(min. two people)
"SEA" MENU
Appetizers
Feuille of smoked swordfish with mango,
"Sheet music" and lemon dressing
Puntarelle with anchovy dressing
Baccala 'whipped with tempura shrimp and vegetables
Pastas
"Troccoli" with ragu 'of bass
Romanesco broccoli, tomatoes and smoked ricotta
Main courses
Fillet of sea bass with orange sauce
accompanied by spinach Tunisia
Fillet of sea bass baked with
cream of fennel and olives
Cheese
Variety 'of French cheeses with jams
and pear "Martin" cooked in wine
EXAMPLE OF MENU OF THE DAY
Appetizer
Tartare of sea bass marinated with puntarelle
Terrine of redfish with tropical salsa
Terrine of rabbit with prunes
Pasta
Soup beans and chilli Cicorella
"Scrippelle with ragu 'meat
(traditional dish of Abruzzo)
Second Course
Escalope of foie gras with
caramelized pears and balsamic vinegar reduction
DESSERT WINES ON THE GLASS
Lombardy
Sweet wine "natural" Gold Cabanon
Piedmont
Of Ceretto Barolo Chinato
Veneto
Dindarello to Maculan Moscato
Torcolato Breganze of Maculan
Sicily
Moscato Kabir Donna Fugata
Moscato Passito Yanira Mid Miceli
Muscat Tanit Mid Miceli
Muscat raisin Nun Mid Miceli
Tenuta di Malvasia Capofaro of Tasca d'Almerita
Chile
Anakena Late Harvest Moscato 2001 Limary Valley
Desserts
Warm chocolate fondant cake with reduction
balsamic vinegar (10 minutes wait)
Tiramisu "The Aviary" ("La Voliera")
Chestnut ice cream with hot chocolate
Apple tartlets with calvados sauce
Dessert of the day
Sweet fruit
Composition of the natural fruit of the day
Composition of fruits of the day with ice cream
Sorbets
Mango & rum
Lemon & Vodka
Pear & Calvados
Lemon
Green apple
Trio of sorbets
Appetizers
Scalloped potatoes with cream of "Zola"
Goat fig leaf with chestnuts
quince jelly and bacon
Goose foie gras, accompanied by jams and
(a glass of wine Gewurztraminer Alsace)
Pastas
Chitarrone cheese and pepper with parmesan wafer
Ravioli "Castelmagno" with chanterelles,
zucchini and herbs
Risotto with Amarone and radicchio di Chioggia
(min. for two)
Main Courses
Sliced steak with three sauces and baked potatoes
Loin of pork and bacon Refosco
with chestnut puree and grilled endive
Fillet the "Parisienne" with mushrooms and mushroom heads
"Elephant ears" with trash
marinated cherry tomatoes and wild rocket
Fillet with foie gras and truffle sauce
accompanied by potato roost
Florentine Tuscany with cannellini beans
(min. two people)
"SEA" MENU
Appetizers
Feuille of smoked swordfish with mango,
"Sheet music" and lemon dressing
Puntarelle with anchovy dressing
Baccala 'whipped with tempura shrimp and vegetables
Pastas
"Troccoli" with ragu 'of bass
Romanesco broccoli, tomatoes and smoked ricotta
Main courses
Fillet of sea bass with orange sauce
accompanied by spinach Tunisia
Fillet of sea bass baked with
cream of fennel and olives
Cheese
Variety 'of French cheeses with jams
and pear "Martin" cooked in wine
EXAMPLE OF MENU OF THE DAY
Appetizer
Tartare of sea bass marinated with puntarelle
Terrine of redfish with tropical salsa
Terrine of rabbit with prunes
Pasta
Soup beans and chilli Cicorella
"Scrippelle with ragu 'meat
(traditional dish of Abruzzo)
Second Course
Escalope of foie gras with
caramelized pears and balsamic vinegar reduction
DESSERT WINES ON THE GLASS
Lombardy
Sweet wine "natural" Gold Cabanon
Piedmont
Of Ceretto Barolo Chinato
Veneto
Dindarello to Maculan Moscato
Torcolato Breganze of Maculan
Sicily
Moscato Kabir Donna Fugata
Moscato Passito Yanira Mid Miceli
Muscat Tanit Mid Miceli
Muscat raisin Nun Mid Miceli
Tenuta di Malvasia Capofaro of Tasca d'Almerita
Chile
Anakena Late Harvest Moscato 2001 Limary Valley
Desserts
Warm chocolate fondant cake with reduction
balsamic vinegar (10 minutes wait)
Tiramisu "The Aviary" ("La Voliera")
Chestnut ice cream with hot chocolate
Apple tartlets with calvados sauce
Dessert of the day
Sweet fruit
Composition of the natural fruit of the day
Composition of fruits of the day with ice cream
Sorbets
Mango & rum
Lemon & Vodka
Pear & Calvados
Lemon
Green apple
Trio of sorbets
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