APPETIZERS Seared scallop on the grill, white bean puree, tomato powder Octopus, small vegetables, basil aroma, and citrus oil from Lake Garda Cod in two versions, according to us Tuna tataki with a garden of mixed greens and saffron pearls Beef tartare with a walk of red fruits, wasabi, and balsamic pearls Soft cylinder of asparagus and zucchini with Monte Veronese coulis lmperfect Caesar Salad FIRST COURSES Tagliolino with white courtyard ragù and vegetable powder Pacchero pasta drowned in a slightly spicy cuttlefish sauce, lemon zest Traditional Valeggio tortellino with crispy sage Raviolo filled with mountain cheese mousse, confit cherry tomatoes, light pesto Linguine with clams, bottarga, cherry tomatoes, and basil Herb soup with seasonal vegetables and crispy wafer Fresh maccheroncino pasta with shrimp ragù, ginger. and lobster reduction SECOND COURSES Salmon scallop, vegetable composition, wild fennel sauce Veal fillet with matcha tea, beetroot reduction and veal stock Sea bass fillet, vegetable pearls, and Taggiasca olives Lamb chop, Valpolicella reduction, and potato foam Beef medallion with horseradish foam and porcini reduction Semi-cooked turbot rib with grill marks, salmoriglio sauce, and essences from Lake Garda DESSERT Babà with cream Typical soft cake of Mantua with cream Hot chocolate soufflé with salted caramel “Torta delle rose” with chantilly cream Millefeuille cake with berries Mango or mandarin sorbet Salted pistachio ice cream (price per scoop)
