Salumi - Selection of our own quality farm cured meats accompanied by home-grown and pickled vegetables

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1 S TA R T E R S Heart, effort and environment, always respecting tradition. The good products of the farm, cooked in delicious dishes, all to taste! Sciatt - Traditional Sciatt (young Casera cheese coated in a combination of flours and deep fried in oil) served with a fresh crispy salad of the day and an apple vinaigrette Uovo di Selva - Delicious free range Selva egg lovingly cooked at a low temperature, mashed potato, Valtellina Casera DOP cheese in fondue form, black truffle from the Costiera dei Cech Salumi - Selection of our own quality farm cured meats accompanied by home-grown and pickled vegetables Scimudin cheese in fondant form from our very own dairy with home-grown vegetables cooked over hot embers, droplets of thyme-treated oil Variazione di pesci - A variety of lake fish* from Alto Lario, served with a La Fiorida yoghourt mousse Tartare of selected quality meats, garlic, seriously mature mustard, trout egg caviar Tagliere salumi - Choice cold cuts of cured meats (for 2 people) served with a quality La Fiorida preserve FROM THE GARDEN Insalata - Delicious spring garden salad, puntarelle (young chicory shoots), marinated salmon*, crusty bread in crouton form * This product may have been kept at temperatures of -18 C or otherwise frozen in order to meet top hygienic, sanitary and organoleptic standards.

2 F I R S T C O U R S E S Pizzoccheri Valtellinesi (tagliatelle-style with potato and cheese) made with local stone-ground flour, hand-worked and seasoned with herbs and quality Valtellina Casera DOP cheese (matured for over 300 days) using La Fiorida top-quality milk from farm-reared Bruna cattle Pappardelle - Fresh pappardelle (large, broad, flat) pasta served with a ragù of selected meats*, wild herbs and broad beans Ravioli - Fresh ravioli* pasta hand-rolled and filled with lake fish* served with agretti (glasswort) and spring onions Gnocchetti* (dumpling form) of potato and rice served with a rocket salad pesto and a tomato confit Riso - 18-month matured rice from the esteemed Salera commercial farm cooked with saffron pistils from the Rhaetian slopes, ossobuco veal shank* Pasta farro - Pasta made with flour from spelled grains, home-produced potato and lake-sourced bottarga (salted, cured fish roe) T R A D I T I O N A L S O U P S Crema finocchio - Delicious cream of fennel*, olive oil from the lake, and crusty bread in crouton form Vellutata - Velvety cream* of the freshest of early asparagus and wild broad-leaf garlic G L U T E N F R E E s t a r t e r s La Lasagnetta** (lasagne-style layered pasta) Ravioloni (ravioli-style pasta) stuffed with ricotta cheese and spinach** with butter and sage Tagliatelle - Egg-based tagliatelle pasta** served with a creamy glasswort sauce, spring onions and bottarga (salted, cured fish roe) * This product may have been kept at temperatures of -18 C or otherwise frozen in order to meet top hygienic, sanitary and organoleptic standards. ** This produce has been conserved at temperatures of -18 C or otherwise frozen in order to meet top hygienic, sanitary and organoleptic standards.

3 MAIN COURSES Steccone - Skewered pieces of quality selected meats cooked on the grill, rosemary treated potatoes, and the freshest of early spring salads Maialino - Suckling pig* oven-fired at two differing temps (low/v. high); deliciously smooth quenelle of Taroz potato, crispy potatoes traditionally cooked on hot stones Anatra - Roasted duck* with stewed vegetables and its reduction Capretto - Delicious young farm-reared goat* in a mountain herb-based stew, smooth Sacco potato purée with a hint of lemon La Cassoeula* a casserole-style dish made using our top quality farm pigs and young, fresh garden vegetables, served with the smoothest of polenta Lavarello* (freshwater whitefish) deboned and barbecued, cream of fresh broccoli sauce, sweet cherry tomatoes and droplets of an engagingly hot bagna cauda O U R C H E F R E C O M M E N D S Chef recommends: (for 2 people) Costata - Sumptuous grilled rib-eye beef (entrecote) with delicious vegetables cooked over hot embers and roasted potatoes Insalata: Our garden salad Cover charge * This product may have been kept at temperatures of -18 C or otherwise frozen in order to meet top hygienic, sani-tary and organoleptic standards.

4 TRADITIONAL MENU Selection of La Fiorida farm-cured meats Cheese board offering a choice of home-produced cheeses from the La Fiorida dairy Pizzoccheri Valtellinesi (tagliatelle-style with potato and cheese) made with local stone-ground flour, hand-worked and seasoned with herbs and quality Valtellina Casera DOP cheese (matured for over 300 days) using La Fiorida top-quality milk from farm-reared Bruna cattle Wild boar spare ribs* cooked slowly lavecc-style in their own juices with the smoothest of polenta Nectar of wild blueberries served with a natural yoghourt ice cream Coffee and water*** V E G E T A R I A N M E N U Traditional Sciatt (young Casera cheese coated in a combination of flours and deep fried in oil) served with a fresh crispy salad of the day and an apple vinaigrette Gnocchetti * (dumpling form) of potato and rice served with a rocket salad pesto and a tomato confit Asparagus pan-fried in butter with a fried egg served sunny-side up and Bitto DOP Cheese in fondant form Nectar of wild blueberries served with a natural yoghourt ice cream Coffee and water*** V E G A N M E N U Fresh home-grown vegetables cooked over hot embers with added droplets of thyme-treated oil Velvety cream of the freshest of early asparagus* and wild broad-leaf garlic Artichoke* stuffed with fresh mushrooms with delicious cream of vegetables Macedonia the freshest of fruit salads Coffee and water*** Dishes included in the menu cannot be ordered on an individual basis * This product may have been kept at temperatures of -18 C or otherwise frozen in order to meet top hygienic, sani-tary and organoleptic standards. ** This produce has been conserved at temperatures of -18 C or otherwise frozen in order to meet top hygienic, sanitary and organoleptic standards. *** Natural or fizzy treated drinking water (Legal Decree 23 June 2003, n.181, Art.13 Unbottled produce)

5 O U R D E S S E R T L I S T Nettare - Nectar of wild blueberries served with a natural yoghourt ice cream, and whipped cream from our dairy Tiramisù made with our very own dairy s mascarpone cheese Crostatina - Delicious tartlet made using local apples from Ponte in Valtellina, served with the creamiest of ice cream made with highest quality La Fiorida milk Pera - Pear-based vin brulè alongside a vanilla-flavoured mousse Sfoglia - Crunchy puff-pastry with the richest cream from the dairy and dried figs Semifreddo** (semi-frozen ice cream-style dessert) flavoured with pistachio nuts with an orange compote Mousse al cioccolato - Chocolate mousse with a mouth-watering liquid cocoa heart HOME-CRAFTED LA FIORIDA ICE-CREAM Macedonia - the very freshest of fruit salads Frappè (milkshake) made with milk from our herd of farm cows... 6,50 Sorbetti - Glass of the most refreshing of home-produced sorbet Coppa gelato - Choice of delicious home-made La Fiorida ice creams in a glass *In order to ensure the very highest of standards of a hygiene and organoleptic nature these products may be maintained at -18 or frozen **In order to ensure the very highest of standards of a hygiene and organoleptic nature these products are stored at -18 or frozen *** Natural and sparkling water (Compliant with Legislative Decree of 23rd June 2003, n.181, Art.13 Bulk products)