A LA CARTE AND TASTING MENU

Spring

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Andrea Costantini, executive chef 

 


 

CARTA

 

Antipasti

Gardalake “Oyster” – 25
Cauliflower, sea urchin butter, apricot and osmanthus flower butter – 22
Strawberry Gazpacho, grilled lake sardine wrapped in bacon and Chorizo – 20
Asparagus, broth of sour cheese, fresh herbs and summacco – 20
Sheep tartar “pré-salé” – 22

Primi 

Malt and egg ravioli glazed with coffee, peas with mint – 20
Risotto with brown butter, roasted Jerusalem artichoke, sweetbread and anise (min 2 people) – 24
Lukewarm fusilli pasta with hazelnuts’ pesto, whitefish and garlic bear – 20
Bell pepper bread soup, spicy herbs and ewe’s cheese sauce – 20
Lake Ramen – 24

 Secondi 

Spring lamb with yogurt, honey and mint and glazed artichokes and wine most – 30
Grisa grilled breast chicken, lemon and black garlic, crispy leg bread, coffee sauce and caramelized onion – 30
Melanzana steak, parsley butter, almonds and tomato compote – 26
Salmon trout carpaccio, yellow turnip carrots’ juice, coconut milk and ginger – 28
Marinated arctic char, sweet&sour mixed roots, mortadella broth – 30

Cheese

Selection of cheeses by Giuseppe Bernardinelli – 20
Small portion – 16

Nearly sweet

Lettuce, honey, pollen, white chocolate and Garda olive oil – 16
Sour tomato, salted pistachio cream, white chocolate and spices – 16

Sweet

Rhubarb, strawberries with Cognac and caramelized chocolate – 16
Spiced cherries, coffee, peanut and chocolate – 16
After Eight, herbs and raspberry – 16
Potatoes Chantilly, salted caramel ice cream and liquorice – 16

 



TASTING MENUS

 

Self-portrait
AN ITINERARY THROUGH OUR A LA CARTE MENU

7 courses, Chef’s selected dishes € 90 
4 courses, Chef's selected € 65
7 courses, at your choice  € 110
(2 antipasti, 2 primi, 2 secondi, dessert)

 

Garda 100% 
DEDICATED TO THE REGION'S CULINARY DELIGHTS

Gardalake “Oyster”
Pike and caviar with almonds miller style
Lukewarm fusilli pasta with hazelnuts’ pesto, whitefish and garlic bear
“Pastisada” of tench
Carpione Gardalake trout carpaccio, butter and citrus broth
Mallard –breast and spiced cherries – leg pasticcio with chocolate and black cherries
Lessinia safran ice cream, white chocolate and cardamom sauce
”Muis” Gardesana style

  € 95 

 

Orto 
VEGETARIAN FOR ALL

Celeriac carpaccio, pickled giardiniera salad
Asparagus, broth of sour cheese, fresh herbs and summacco
Bell pepper bread soup, spicy herbs and ewe’s cheese sauce
Melanzana steak, parsley butter, almonds and tomato compote
Lettuce, honey, pollen, white chocolate and Garda olive oil
Potato Chantilly, salted caramel ice cream and liquorice

 € 70 

Emotional pairing of 6 wines and drinks
€ 60

 

Our tasting menus are suggested for the whole table


 

Cover  5,00 € p.p.

Upon request, the Chef can propose dishes for vegetarians, celiac or intolerant.

 


 

Special Under 35
DISCOVERING

From Tuesday to Thursday evening we offer all young guests under 35 a special offer to spend a special evening at the Regio Patio and discover the cuisine of Andrea Costantini

4 courses Self-Portrait menu
2 paired drinks

€ 60 cover included  


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