A LA CARTE AND TASTING MENU

Spring

«La Carta evolve, si modifica seguendo la stagionalità. 
La Primavera è colorata agli occhi e gradevolmente amara al palato: erbe aromatiche, radicchi di campo, asparagi (in versione marinara) ne sono l'esempio. 
Poi sempre territorio in primo piano: la Grisa, la Sarda, il Coregone e... l'immancabile "Ostrica di lago".
Ah dimenticavo, un piccolo amarcord anni 80: il risotto che ritrova le fragole, proprio a Garda.
Hello sunshine! (ogni riferimento all'ultima canzone di Bruce è puramente casuale...)».

Andrea Costantini, executive chef 

  


 À LA CARTE

 

Antipasti

Tartar of wild Brogna sheep, clams and garlic cream - 22
Gardalake “Oyster” - 25
Omelette with herbs - 18
Smoked veal heart, sweet sour roots, gin and juniper - 20
Foie gras, sbrisolona, arancia and chamomile - 25
“Lard but not really” Sliced celeriac, bruschetta, black garlic, butter and red scampi* - 25

 

Primi 

Risotto with blue cheese vanilla and strawberry mustard - 20
Handmade tagliatelle pasta, butter, lemon, laurel and grilled sardine - 20
Malt ravioli, wild chicory, toasted barley, eel and eggnog - 20
Alp gnocchi, sweet and bitter herbs, toasted pumpkin and sunflower seeds hazelnut butter - 20
Lake “Ramen” tagliolini soup with lake fish, duck breast and herbs - 22

 

 Secondi 

Grilled beef diaphragm glazed with cooked must sauce - 32
Grilled suckling lamb, honey, rose, chard and pecorino - 28
Grilled Grisa free-range chicken from Lessinia with hay - 30
“Milanese” breaded sweetbread - 28
“Sea” asparagus - 24
Lake whitefish au gratin, celery, lemon and parsley - 26
Turbot and spicy beef tendons, seared onions, herbs and “chorizo” - 32

 

Dessert

Selection of aged cheeses from “Giuseppe Bernardinelli” - 20
Small portion - 16

Nearly sweet...

Buffalo mozzarella, olive and lemon compote, olive oil and bread -14
Lettuce, honey, pollen, white chocolate and Garda olive oil - 14

 Truly sweet…

“Marble of Rivoli” - 14
Cooked milk, black walnut, green coffee and anise -14
“Olive wood” - 14
Pear “bella Elena” - 14

 


TASTING MENUS

 

Self Portrait
A SELECTION OF MOST ICONIC ANDREA COSTANTINI'S DISHES

7 portate, € 85 
4 portate, € 60

 

Garda 100% 
DEDICATED TO THE CULINARY DELIGHTS OF OUR REGION

Gardalake “Oyster”
Tartar of wild Brogna sheep, clams and garlic cream
Handmade tagliatelle pasta, butter, lemon, laurel and grilled sardines
Lake whitefish au gratin, celery, lemon and parsley
Grilled Grisa free-range chicken from Lessinia with hay
“Marble of Rivoli”

  € 75 

 

Orto 
A VEGETARIAN MENU FOR EVERYBODY

Omelette with herbs
Alp gnocchi, sweet and bitter herbs, toasted seed and brown butter
Asparagus “springtime”
Buffalo mozzarella, olive and lemon compote, olive oil and bread
Pear “bella Elena”

 € 60 

 

Pranzo all'italiana
A JOURNEY IN CLASSIC ITALIAN FLAVOURS

Italian style “stuzzichini”
“Lard but not really” sliced celeriac, bruschetta, black garlic, butter and red scampi*
“La lasagna nel tortello”
“Milanese” breaded sweetbread
Cheese selection
Cooked milk, black walnut, green coffee and anise
Fruit and pastries

  € 75

 

Our tasting menus are suggested for the whole table


Service, taxes, cover, homemade bread, grissini and Regina’s gourmandise 5,00 € p.p.

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


GIANNA S.r.l. - VAT no. 03473730236 © Copyright 2014 - All Rights Reserved - Made with in WINTRADE