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, celery 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 & 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 Beef 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, saffron 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 * .