Menù Happy new year 2017

Starter

Tigelle, cold cuts, cheeses

pork terrine with parmesan cream

First

Tortellini in broth

Quadrotto of lasagna with meat sauce game

Seconds

Braised deer in red wine with soft polenta

Zampone tradition with lentils

Insalta mixed

Desserts

Bavarian coffee

caramelised grapes

Pandoro

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Menù November

MENU’

-Antipasti-

Terrine of deer with quail eggs on parmesan cream

     Bruciatini balsamic vinegar

Wild boar sausage and chunks of parmesan

-First dishes-

Gnocchi with broccoli rabe and crumbs

Tagliatelle with deer

Balanzoni with mascarpone cream & Parmesan

-Secondi dishes-

Venison stew in sour

Cotoletta Petroniana

 Chicken cooked at low temperature with carrots and zucchini

-Side Dishes-

friggione

Sautéed potatoes with garlic, rosemary and bacon

Mixed salad

French fries

-Dessert-

tiramisu

cassata Nude

Pumpkin pie

Drinks-

Merlot (our production)
Pignoletto sparkling (our production)

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