CARTE ET MENUS DÉGUSTATION

automne

«È arrivato l'autunno, una stagione molto interessante gastronomicamente parlando per tartufo, radici, selvaggina, radicchi amari, funghi... come sempre proviamo a dare la nostra personale interpretazione di queste meraviglie.

Vi propongo poi due piatti che mi ingolosiscono: la cassœla, in veste marina, con gusto pieno, quasi colloso, che adoro sentire in bocca e la trota in civet, in cui la "classica marinatura" usata per la selvaggina, si sposa ad uno dei più tenaci pesci alpini; la punta di asprezza, non è conferita però dall'aceto ma da frutti di bosco. Vi ho incuriositi? 

Vi aspettiamo al Regio Patio». A.

Andrea Costantini, executive chef

 


 À LA CARTE

 

Antipasti

Brogna sheep tartar, acid chocolate and beluga caviar - 35
“Burnt”grayling grapefruit, thyme and olive - 20
Gardalake “Oyster” - 25
Foie Gras terrine, Bigarade dates and chocolate - 25
Shrimp Ravioli and Russian salad, coconut and lime - 25
Not... lard, butter, anchovies and truffle, pickled giardiniera salad - 20

Primi 

Risotto Monte Veronese cheese and pollen, pepper, mustard and pear trentossa - 20
Ravioli with chickpeas and olive oil, Garda lake sardine, herbs and vinegar - 20
Summer preserve spaghettoni with fruits, almond, olive oil and basil - 20
Double tagliatelle with porchetta - 20
Gardalake Ramen - 22

 Secondi 

Pigeon with citrus fruits, roasted herbs - 32
Wild Boar ribs lacquered with prunes, mashed potatoes and anise - 28
Grilled Grisa free-range chicken from Lessinia with hay flavour - 30
Forest Mushrooms sautéed, chestnut and truffle - 28
Salmon trout “civet” style red fruits, field mushrooms and mountain pine - 28
Sea “Cassœla” - 32

Dessert

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

Nearly sweet...

Creme brulèe with blue cheese and passion fruit - 14
Apple cider sorbet - 14

 Truly sweet…

Hazelnut, celeriac, currant and coffee - 14
Raw Sugar millefoglie, stracchino cheese cream and caramelized figs - 14
Fennel, green coffee amarena and chocolate - 14
“Marble” of Rivoli - 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”
Brogna sheep tartar, acid chocolate and beluga caviar
Ravioli with chickpeas and olive oil, Garda lake sardine, herbs and vinegar
Grilled Grisa free-range chicken from Lessinia with hay flavour
“Marble”of Rivoli

  € 75 

 

Orto 
A VEGETARIAN MENU FOR EVERYBODY

Not…..lard, butter, truffle pickled giardiniera salad
Summer preserve spaghettoni with fruits, almond, olive oil and basil 
Forest Mushrooms sautéed, chestnut and truffle
Apple cider sorbet
Fennel, green coffee, amarena and chocolate

 € 60 

 

Pranzo all'italiana
A JOURNEY IN CLASSIC ITALIAN FLAVOURS

Italian style ”stuzzichini”
Double tagliatelle with porchetta
Wild Boar ribs lacquered with prunes, mashed potatoes and anise
Cheese selection
Hazelnut, celeriac, currant and coffee
Fruit and pastries

  € 75

 

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.


GIANNA S.r.l. - N° de TVA 03473730236 (c) Copyright 2014 - Tous droits réservés - Made with in WINTRADE