Menu' 1 (fish)
STARTER
Lake's fishes terrine with capers sauce and beetroots mayonaise
Seared scallops with peas and Mint cream
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FIRST COURSE
Potatoes and and beetroots dumplings with king prawns bisque and White fish
Seebass green ravioli with redfish ragout with charcoal grealled sweet peppers, cherry tomatoes and taggiasche olives
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SECOND COURSE
Salt Cod steak cooked at law temperature with onions sauce at "vicentina" style with polenta crouton
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DESSERT
"Bonet" pudding "piemontese" style with vanilla sauce
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