КАРТА И МЕНЮ

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Andrea Costantini, executive chef 

 


 

CARTA

 

Antipasti

Gardalake “Oyster” – 25
Pike, caviar and miller’s style almonds – 40
Strawberry Gazpacho, grilled lake sardine wrapped in bacon, Chorizo and spicy herbs – 20
Asparagus, broth of sour cheese, fresh herbs and summacco – 20
Sheep tartar “pré-salé” – 22

Primi 

Ravioli glazed filled with spring chicory, pork and zabaione sauce – 20
Cyder risotto, roasted sweetbread and laurel – 24
Lukewarm fusilli pasta with hazelnuts’ pesto, whitefish and garlic bear – 20
Topinambur milk, braised herbs, and breadcrumbs – 20

 Secondi 

Spring lamb with yogurt, honey and mint and glazed artichokes and wine most – 30
Grisa grilled breast chicken, lemon and black garlic, crispy leg bread, coffee sauce and caramelized onion – 30
Beetroot in civet with red fruits – 26
Salmon trout carpaccio, yellow turnip and green curry – 28
Sashimi arctic char “Rossini”, roots, ice plant lettuce, hibiscus and broth with citrus fruits – 30

Cheese

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

Nearly sweet

Buffalo mozzarella, olive and basil – 16
Sour tomato, salted pistachio cream, white chocolate and spices – 16

Sweet

RAfter Eight, herbs and raspberry – 16
Rhubarb, strawberries with Cognac and caramelized chocolate – 16
Potatoes Chantilly, salted caramel ice cream and liquorice – 16
”Muis” Gardesana style….. dedicated to Chris Oberhammer – 16

 



TASTING MENUS

 

Self-portrait
AN ITINERARY THROUGH OUR A LA CARTE MENU

7 courses, Chef’s selected dishes € 90 
4 courses, Chef's selected € 65
7 courses, at your choice  € 110
(2 antipasti, 2 primi, 2 secondi, dessert)

 

Garda 100% 
DEDICATED TO THE REGION'S CULINARY DELIGHTS

Gardalake “Oyster”
“Panna cotta” pudding with trout roe, seaweed caramel
Ravioli filled with chickpeas, Drizzar olive oil, bitter herbs and ewe’s milk cheese
“Pastisada” of tench
Gratinated whitefish, veal brain, celery and lemon
Mallard –red mole – wild fruits and juniper
Lessinia safran ice cream, white chocolate and cardamom sauce
”Muis” Gardesana style….. dedicated to Chris Oberhammer

  € 95 

 

Orto 
VEGETARIAN FOR ALL

Celeriac carpaccio, pickled giardiniera salad
Topinambur milk, slightly spiced braised herbs, and breadcrumbs
Asparagus, broth of sour cheese, fresh herbs and summacco
Beetroot in civet with red fruits and aromatic herbs
Buffalo mozzarella, olive and basil
Potatoe Chantilly, salted caramel ice cream and liquorice

 € 70 

Emotional pairing of 6 wines and drinks
€ 60

 

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

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

€ 60 cover included  


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