A LA CARTE AND TASTING MENU

Autumn

la nuova carta è golosa; parte dal territorio ma propone anche ingredienti nuovi e abbinamenti originali.
Se il risotto allo zafferano della Lessinia, polline e pompelmo spremuto al tavolo regala al palato un'alternanza di sapori dall'amaro al dolce, l'anguilla caramellata servita su french toast alla banana e mole rossa, assicura un piacere avvolgente e al contempo agrodolce. La Pecora “pré-salé”  si presenta in tartare, condita con lampone, menta, alga nori e crema d'ostrica: un piatto fresco, dal particolare effetto iodato. Il Rossini chaud-froid è una nuova personale re-interpretazione di un grande classico: il filetto di Garronese, servito crudo e battuto sottile, viene spalmato di crema di foie gras e ricoperto di tartufo nero; al tavolo è finito con una salsa calda al Madera.

Andrea Costantini, executive chef 

 


 

CARTA

 

Antipasti

Gardalake “Oyster” – 25
Sheep tartar “pré-salé” – 20
Pike and caviar with almonds miller style – 40
Celeriac carpaccio, pickled giardiniera salad, butter and truffle – 18
Cauliflower, sea urchin and osmanthus flower – 20

Primi 

Malt egg ravioli, smoked whitefish, wild chicory and bottarga broth – 20
Risotto with saffron, pollen and grapefruit – 22
Tagliolino noodles, butter and laurel, grilled lake sardine – 20
Bread soup, winter vegetables, olive oil and ewe’s milk cheese – 20
Lake Ramen – 22

 Secondi 

Roasted sweetbread, pumpkin, honey and yogurt – 30
Rossini “chaud-froid”, beef filet, duck foie gras, truffle and Madera sauce – 35
Grilled Grisa chicken, radicchio and flavoured bread – 28
Braised and grilled Jerusalem artichoke in sherry sauce, lemon and black garlic – 26
Caramelized eel, banana French toast and "red mole" – 30
Char, mixed sweet&sour roots and mortadella stock – 27

Cheese

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

Nearly sweet

Candied endive with citrus fruits, nougatine and salted caramel – 15
Pear and melted Monte Veronese cheese – 15

Sweet

Raw Sugar millefoglie, stracchino cheese cream, caramelized figs and liquorice tè – 15
”Muis” Gardesana style….. dedicated to Chris Oberhammer – 15
Oxidized pear, wine must reduction, coffee zabaglione and brown butter ice cream – 15
Chicken liver, spiced red fruits and gianduia – 15

 



TASTING MENUS

 

Self-portrait
AN ITINERARY THROUGH OUR A LA CARTE MENU

7 courses, Chef’s selected dishes € 85 
4 courses, Chef's selected € 60
7 courses, at your choice  € 100
(2 antipasti, 2 primi, 2 secondi, dessert)

 

Garda 100% 
DEDICATED TO THE REGION'S CULINARY DELIGHTS

Gardalake “Oyster”
Sheep tartar “pré-salé”
Malt egg ravioli, smoked whitefish, wild chicory and bottarga broth
Char, mixed spicy roots and mortadella stock
Grisa chicken, radicchio and roasted pork sauce
Monte Veronese, pear and pollen
”Muis” Gardesana style….. dedicated to Chris Oberhammer

  € 85 

 

Orto 
VEGETARIAN FOR ALL

Celeriac carpaccio, pickled giardiniera salad
Spaghetti with tomato sauce
Braised and grilled Jerusalem artichoke in sherry sauce, lemon and black garlic
Candied endive with citrus fruits, nougatine and salted caramel
Oxidized pear, wine must reduction, coffee zabaglione and brown butter ice cream

 € 65 

Emotional pairing of 6 wines and drinks
€ 55

 

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

Again from September the 7th, 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

€ 50 cover included  


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