Cheese Selection Our Tasting Menu Served only for all table diners served with seasonal jams,

chocolate brioche and figs,

Tra il Lago e il Mare raisin brioche and pine nuts

Perch aspic and gardener sauce * 4 - 7 - 12 * Stracchino della Valsabbia,

Formaggio fresco dell’Alto Garda Shrimps cocktail * 2 - 3 - 4 - 7 - 12 * Formaggella di capra Treviso Bresciano,

Nostrano Valtrompia, Spaghetti “pastificio Gentile”, spring onions,

red anchovies and tomato breadcrumbs * 1 - 4 - 7 - 8 - 12 * Tombea,

Bagòss 36 mesi Tortelli “Valtrompia” cheese, mussels and beans * 1 - 2 - 3 - 7 - 8 - 12 - 14* 14,00

Char sandwich, crunchy asparagus and green tomato juice § * 1 - 4 - 3 *

Cover 5,00 Dessert

70,00

* refer to the allergens list *

Natura del Territorio

Eel, beetroots, goose liver and Recioto Wine from “Valpolicella” I Secondi * 3 - 4 - 7 - 12 *

Char sandwich, crunchy asparagus and green tomato juice Lilies pasta, cheeses from Brescia, black pepper and wild fennel * 1 - 4 - 3 * 22,00 seeds * 1 - 3 - 7 *

Cod, broccoli, ginger and raw cauliflowers 23,00 Crispy mullet, turnips and fine black truffles from Lake Garda * 4 - 7 * * 4 - 7 *

Choise of local cheeses Crispy mullet, celery turnips and fine black truffles from lake Garda 24,00 * 4 - 7 * 59,00

Suckling pig, peppers marmalade and turnip-tops 23,00 …Pasta e basta * 1 - 12 * Spaghetti “pastificio Gentile”, spring onions, red anchovies and tomato breadcrumbs * 1 - 4 - 7 - 8 - 12 * & veal and grilled artichokes (shank, veal sweetbreads and tongue) 23,00 Tortelli “Valtrompia” cheese, mussels and beans * 1 - 9 - 12* * 1 - 2 - 3 - 7 - 8 – 12 - 14*

Lilies pasta, cheeses from Brescia, black pepper and wild fennel Entrecôte steak, pumpkin barbecue sauce and little green seeds chicory 24,00 * 1 - 3 - 7 * * 1 - 9 - 12*

Spätzle of beetroots, “Bagoss” cheese, purple potatoes and duck katsuobushi * 1 - 3 - 7 - 12 *

* refer to the allergens list * 42,00

Antipasti I Primi

Octopus, smoked paprika, gnocchi and yogurt sauce Spaghetti “pastificio Gentile”, spring onions, red anchovies * 3 - 4 - 7 - 12 * 18,00 and tomato breadcrumbs 18,00 * 1 - 4 - 7 - 8 - 12 *

Eel, beetroots, goose fat liver and Recioto Wine from “Valpolicella” 18,00 Tortelli “Valtrompia” cheese, mussels and beans 16,00 * 3 - 4 - 7 - 12 * * 1 - 2 - 3 - 7 - 8 – 12 - 14*

Shrimps cocktail Risotto Vialone Nano "Pila Vecia Ferron", topinambur, * 2 - 3 - 4 - 7 - 12 * 20,00 hazelnuts, lake sardines with honey lacquered and mandarin 18,00 (at least two people) * 4 - 7 - 8 * Perch aspic and gardener sauce * 4 - 7 - 12 * 18,00

Lilies pasta, Brescia cheeses, black pepper and wild fennel seeds 16,00 carpaccio, almonds, “Puntarelle” and Burrata * 1 - 3 - 7 * * 7 - 9 - 12 * 20,00

Spätzle of beetroots, “Bagoss” cheese, purple potatoes and duck katsuobushi 18,00 Raw cooked asparagus, onions, olyster leaves * 1 - 3 - 7 - 12 * and cedar 18,00 * 12 *

Buckweat gnocchi, savoy-cabbage, robiola bresciana cheese and “pestöm” 16,00 * 1 - 3 - 7 *

* refer to the allergens list *

Dessert * Vini da Dessert

Soft cheese Cheesecake, mango cover, strawberries and tapioca

* 1 - 3 - 7 - 8 * G. Cappellano – Serralunga d’Alba, CN

Barolo Chinato – Vino Aromatizzato Euro 10,00

Bon et bon (bonet, Gianduja chocholate ice-cream and hazelnut mousse) Cà dei Frati – Lugana di Sirmione, BS * 1 - 3 - 4 - 7 - 8 * Tre Filer 2011 Euro 8,00

Soft apple tarte Tatin, Calvados sauce and pine nuts ice cream Claudio e Sandro Gini – Monteforte d’Alpone, VR * 1 - 3 - 4 - 7 - 8 * Recioto di Soave Col Foscarin 2010 Euro 8,00

Raspberry Semifreddo, white chocolate, and moscato wine aspic Stefano Accordini – Fumane, VR * 1 - 3 - 4 - 7 - 8 * Recioto della Valpolicella Classico Acinatico Euro 8,00

Capracafè (milk, goat ice-cream, biscuit and coffee cream) Cantine Colosi – Giammoro, ME * 1 - 3 - 4 - 7 - 8 * Malvasia delle Lipari – Passito di Salina 2008 Euro 8,00

Sun of March (orange, grapefruit, lemon, mandarin and basil ice cream) Ximénez Spinola – Jerez, España * 1 - 3 - 7- 8 * Sherry “Pedro Ximénez Euro 11,00

Euro 10,00

* refer to the allergens list *