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SECONDI PIATTI Pike Filet with Capers, Parsley,
Olives and Onion Puree
Salt Cod with Cauliflowers cream
Monkfish Medallions with Fish stock,
Soy Sauce and sweet Potatoes
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Suckling Pig Porchetta
with Aromatic Herbs
Guinea fowl Breast with
Chestnut Honey and Bacon
Lightly smoked Fillet of Beef with red Wine Sauce
and Rosemary Potatoes
ALLA GRIGLIA
Spiced Loin of Lamb in Cheek and Pig caul
with sautéed Spinach
Fillet of Beef “Tagliata” with Artichokes and
Bagòss Cheese
Marinated Whitefish in Olive Oil and Lemon, with
Brussels Sprouts and Orange & Honey Sauce
“Bagòss” and “Tremosine”
typical grilled cheeses
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Regional mixed Cheeses
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