Blow-out

€160.00_pp

Amuse Bouche

Hors D’Oeuvres

LaugenRind steak tartare, Cervia salt, “Ortolana” EVO oil, salted butter, and crostini ( C )

“White” olive garden with asparagus and Royal caviar ( A B C G )

Scallops, cream of mange-tout peas, crispy speck and chopped herbs ( C E )

Firsts Courses

Risotto with white asparagus, hazelnuts, anchovies and Garda lemon marmalade ( B C H )

Rascatielli with Brillenschaf meat sauce, roast king oyster mushroom and marjoram sauce ( C G )

Main Courses

Venison in a woodland crust, with dandelion, nasturtium oil and gastrique sauce ( C G )

Glazed veal cheek with celeriac, sauteed chard and Nduja sausage ( C D )

Small Brillenschaf lamb stew with minted peas and potatoes ( C D )

Pre Dessert

Dessert

The menu is served for the whole table (min. 2 persons).
Optional wine pairings by the glass.

Raw materials / Products blast chilled on site
Some fresh food of animal origin and fishery products served raw undergo blast chilling to ensure quality and safety, as described in the HACCP Plan pursuant to Reg. EC 852/04, and Reg. EC 853/04.

Allergens
Before ordering, customers are invited to inform staff about the need to eat food not containing specific allergens.
All preparations may contain traces of nuts and gluten.

Allergens

List of Allergens for which there is an obligation to indicate on the label, Annex III bis (Directive 2003/89 / EC and subsequent amendments)

A Eggs
B Fish
C Milk and derivatives
D Celery
E Mollusks
F Soy
G Gluten
H Nuts
I Sesame
J Peanuts
K Shellfish
L Sulphur dioxide and sulphites
M Lupins
N Mustard

Some products may be treated with abatement techniques to ensure the healthiness of the food.

* Indicates products chilled with negative temperatures, before purchase.