КАРТА И МЕНЮ
зима
«È arrivato l'inverno, 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 tartare, acid chocolate and beluga caviar - 35
Roasted cardoon, truffle and chestnuts - 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
Spaghetti with hazelnuts, sea-urchins and leaf cabbage - 22
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
Savoy cabbage hunter’s style - 26
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
Risotto Monte Veronese cheese and pollen, pepper, mustard and pear trentossa
Roasted cardoon, truffle and chestnuts
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.
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