OUR TASTING MENUS. The Sea. Garden of deepwater rose shrimps, Vineyard peach cream, almonds from Noto and rosemary

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1 OUR TASTING MENUS (for all guests at the table) The Sea Garden of deepwater rose shrimps, Vineyard peach cream, almonds from Noto and rosemary Seared scallops, peas, black garlic and yuzu Baked octopus, seawater and black mustard mayonnaise, smoked potatoes with capers Borage Ravioli with seafood ragout in cassopipa (casserole) Seabass filet in tomatoes and raspberries gazpacho with samphire Dessert pastries Euro 85 Please let us know if you have any allergies or intolerances as our kitchen does not have a specific section for celiac disorder and this menu could contain all allergens As required by current regulations, we use a blast chilling system (-18 ) for foods

2 OUR TASTING MENUS (for all guests at the table) The Lake Lake trout marinated in Dolomite, wasabi and lemon of Garda cream, dill oil Maccheroni all amatriciana di lago (San Marzano tomatoes, smoked chub, trout caviar and bottarga, pecorino cheese from Val Camonica) Whitefish confit with lovage, chanterelle mushrooms with wild garlic, black mountain corn Polenta Dessert pastries Euro 60 Please let us know if you have any allergies or intolerances as our kitchen does not have a specific section for celiac disorder and this menu could contain all allergens As required by current regulations, we use a blast chilling system (-18 ) for foods

3 OUR TASTING MENUS (for all guests at the table) Discovery Tasting menu & wines, five courses and five wines Seared scallops, peas, black garlic and yuzu Watermelon rare prime rib, Red Cows Parmesan cheese, carrot, pomegranate and camomile dressing Blueberries Tagliatelle, porcini mushrooms, sweetbread and veal dripping made with Recioto of Valpolicella wine Snow crab tartalet, sea anemone mayonnaise, avocado, mango and gold Venetian Garronese beef steak with Sansho pepper, foamy smoked paprika hollandaise sauce, teriyaky of young vegetables Dessert pastries Euro 180 La nostra pasta di semola di grano duro proviene dal Pastificio Felicetti della Val Di Fiemme

4 A LA CARTE MENU STARTERS Baked octopus, seawater and black mustard mayonnaise, smoked potatoes with capers Lake trout marinated in Dolomite, wasabi and lemon of Garda cream, dill oil Garden of deepwater rose shrimps, Vineyard peach cream, almonds from Noto and rosemary Seared scallops, peas, black garlic and yuzu Roll of duck foie gras and eel smoked with cherry wood, forest of vegetable oysters and jellied Dro plums Watermelon rare prime rib, Red Cows Parmesan cheese, carrot, pomegranate and camomile dressing Garronese beef tartare in shell.oysters tzatziki..leccino olive ice-cream Euro 30

5 A LA CARTE MENU FIRST COURSES Il Valentino thick spaghetti, soft toffee made from alpine milk, red garlic, Piquillo pepper and mountain Parmesan (aged 48 months) foam Paccheri with sea urchins, lime, Vesuvian tomatoes caviar and stracciatella cheese from Andria Maccheroni all amatriciana di lago (San Marzano tomatoes, smoked chub, trout caviar and bottarga, pecorino cheese from Val Camonica) Borage Ravioli with seafood ragout in cassopipa (casserole) Blueberries Tagliatelle, porcini mushrooms, sweetbread and veal dripping made with Recioto of Valpolicella wine A risotto from Sirmione to Riva del Garda Minimum 2 persons (Acquerello rice creamed with Monte Veronese di Malga cheese, lemon balm, whitefish smoked with Storax incese and caper leaves) Euro 30 Our durum wheat semolina pasta is made by Felicetti in Val Di Fiemme

6 A LA CARTE MENU MAIN COURSES Snow crab tartalet, sea anemone mayonnaise, avocado, mango and gold Seabass filet in tomatoes and raspberries gazpacho with samphire The Sea of Garda Whitefish confit with lovage, chantarelle mushrooms with wild garlic, black mountain corn Polenta Snapper filet, coconut and kumquat Beurre Blanc Venetian Garronese beef steak with Sansho pepper, foamy smoked paprika hollandaise sauce, teriyaki of young vegetables Red beets Tataki, mountain egg, Bagoss fondue, pumpkin seeds, liquorice and guava Euro 40 Cover charge 5 euro per Person