CARTE ET MENUS DÉGUSTATION

Automne

«Anche quest'anno è arrivato l'Autunno. 

Gastronomicamente parlando, una stagione molto interessante e ricca di prodotti fantastici come Tartufo, Radici, Selvaggina, Radicchi amari (che coltiviamo nel nostro Orto), Funghi... Come sempre proviamo a dare la nostra personale interpretazione di tutte queste meraviglie, quindi abbiamo pensato per voi il Brodo di Montagnal'Ostrica di Lagoi Ravioli d'Olio, la Pernice,... 

Ecco queste sono solo alcune delle novità che troverete in carta. Vi ho incuriositi? 
Vi aspettiamo al Regio Patio».

A.

Andrea Costantini, executive chef 

 


 

 À LA CARTE

 

Antipasti

Smooth Tartar of wild Brogna sheep meat, herbs and red berries - 20
Gardalake “Oyster” - 25
“Lard but not” Sliced celeriac, black garlic, butter and red scampi - 25
Pot au feu of eel, duck foie gras, shitake and grilled onion broth - 25
Greyling, hazelnut, truffle and smoked butter - 22
Cauliflower and cabbage, butter, lemon, pistacchio and anchovy - 18

 

Primi 

Mountain soup with mushrooms, blueberry, chestnut, truffle and venison - 20
Lake “Ramen” noodle soup with lake fish, meat and herbs - 22
Risotto with brown butter, fried sweetbread, roast apple extract - 22
Spaghettoni “cacio e pepe” with almonds - 22
Handmade tagliatelle pasta, tarragon butter, porcino mushrooms and truffle - 22
Chickpea ravioli and olive oil, sweet and bitter vegetables, pecorino cheese broth - 20

 

 Secondi 

Tenderloin and soft bone marrow, chicory, bread, pepper and Madera - 30
Grilled partridge, Asfodelo honey, truffle and apple - 35
Wild boar ribs with lacquered plum, beetroot and Timut pepper - 28
Grisa free-range chicken from Lessina - 30
Pumpkin “a la royale” - 22
Lake whitefish, sheep sweetbread cream, celeriac, lemon and roe - 26
Pan-fried scampi, soft tendons, spring onions and passion fruit - 35



Dessert

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

Nearly sweet...

Panna, almonds and light salted lemon cream - 14
Radicchio, hazelnut, chocolate, and raspberry vinegar - 14

 Truly sweet…

“Millefoglie” with brown sugar, stracchino cream, caramelized figs and warm liquorice infusion - 14
Milk brûlé, peach e china - 14
Truffle - 14
Banana Velvet - 14

 


TASTING MENUS

 

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

7 portate, € 85 
4 portate, € 65

 

Garda 100% 
DEDICATED TO THE CULINARY DELIGHTS OF OUR REGION

Gardalake “Oyster” 
Smooth Tartar of wild Brogna sheep meat, herbs and red berries
Lake “Ramen” noodle soup with lake fish, meat and herbs
Lake whitefish, sheep sweetbread cream, celeriac, lemon and roe
Grisa free-range chicken of Lessina 
Panna, almonds and light salted lemon cream

  € 70 

 

Orto 
A VEGETARIAN MENU FOR EVERYBODY

Cauliflower and cabbage, butter, lemon, pistacchio 
Spaghettoni “cacio e pepe” with almonds
Chickpea ravioli and olive oil, sweet and bitter vegetables, pecorino cheese broth 
Pumpkin “a la royale”
Radicchio, hazelnut, chocolate, and raspberry vinegar

 € 55 

 

Pranzo all'italiana
A JOURNEY IN CLASSIC ITALIAN FLAVOURS

Italian style “stuzzichini”
“Lard but not” Sliced celeriac, black garlic, butter and red scampi 
Handmade tagliatelle pasta, tarragon butter, porcino mushrooms and truffle 
Grisa free-range chicken from Lessina 
Cheese selection
“Millefoglie” with brown sugar, stracchino cream, caramelized figs and warm liquorice infusion
Fruit and Pastries

  € 70

 

Our tasting menus are suggested for the whole table


Service, taxes, cover, homemade bread, grissini and Regina’s gourmandise are included.

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


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