A LA CARTE AND TASTING MENU

Summer

«L'estate è arrivata senza preavviso; sole e gran caldo hanno fatto "esplodere" l'orto.

Questa volta l'ispirazione è arrivata anche dal mare: 
abbiamo voluto interpretare la triglia e lo sgombro in maniera fresca e inusuale.
Così come prosciutto e melone (piatto estivo per eccellenza) scopre una propria veste "gardesana".

Gli spaghetti alla conserva estiva portano l'estate nel piatto,
mentre il non carpaccio, cugino primo del non lardo, lo manda per un po' in meritata vacanza.
Il brodo d'oro va servito freddo e (suggeriamo) accompagnato con il sakè. 

... kanpai!»

Andrea Costantini, executive chef 

 

  


 À LA CARTE

 

Antipasti

Tartar of wild Brogna sheep, grapefruit and chamomile - 20
Tomato tatin, aromatic herbs, streaked milky ice cream with balsamic vinegar - 20
Gardalake “Oyster” - 25
Parma ham and melon “Gardesana” fashion - 22
Red mullet, sea weeds and Madera - 24
Pepper carpaccio spread with olive oil and coffee cream, capers, dark chocolate - 20

Primi 

Risotto with blue cheese, vanilla and strawberry mustard - 20
Chickpeas ravioli with chicory stuffing, olive oil, pecorino cream and toasted seeds - 20
Herb Cannolo sweet and smoked - 20
Summer preserve Spaghettoni with fruits, almonds, olive oil and basil - 20
Golden soup with lake fish, tomato, kombu algae, served with caviar - 45
Lake “Ramen” tagliolini soup with lake fish, duck breast and herbs - 22

 Secondi 

Grilled suckling lamb, vegetable, candied garlic, olive, bread and tomato - 28
Wild boar ribs glazed with berry sauce, braised porcini mushrooms - 28
Grilled duck and cherry - 32
Grilled Grisa free-range chicken from Lessinia with hay - 30
Melanzana steak, yoghurt and parsley cream, almonds, mint aromatic herbs - 26
Marinated mackerel, grilled bell pepper and onion, mint and chorizo - 28
Rice and lake perch with brown butter, celery, lemon and sage - 28

Dessert

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

Nearly sweet...

Apple cider sorbet, apple carpaccio and mascarpone - 14
Panna Cotta, almonds, salted lemon, laurel and olive oil - 14

 Truly sweet…

Hazelnut, celeriac, currant and coffee - 14
Apricot maple and licorice - 14
Raw sugar millefoglie, stracchino cheese cream and caramelized figs - 14
Peach and Rose Risino - 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, grapefruit and chamomile
Chickpeas ravioli with chicory stuffing, olive oil, pecorino cream and toasted seeds
Rice and perch lake with brown butter, celery, lemon and sage
Grilled Grisa free-range chicken from Lessinia with hay
Peach and Rose Risino

  € 75 

 

Orto 
A VEGETARIAN MENU FOR EVERYBODY

Pepper carpaccio spread with olive oil and coffee cream, capers, dark chocolate
Herb Cannoli sweet and smoked
Melanzana steak, yoghurt and parsley cream, almonds, mint aromatic herbs
Apple cider sorbet, apple carpaccio and mascarpone
Hazelnut, celeriac, currant and coffee

 € 60 

 

Pranzo all'italiana
A JOURNEY IN CLASSIC ITALIAN FLAVOURS

Italian style “Stuzzichini”
Parma ham and melon “Gardesana” fashion
Summer preserve Spaghettoni with fruits, almonds, olive oil and basil
Grilled suckling lamb, vegetable, candied garlic, olive, bread and tomato
Cheese selection
Raw sugar millefoglie, stracchino cheese cream and caramelized figs
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