Lake fish pates (trout and whitefish), mayonnaise and char mousse with toast (1,3,4,7)

Warm vegetable tartlets (3,7)

Ham and cheese quiche (1,3,7)

Marinated lake fish, onion, laurel and vinegar sauce (1,4,5,9)

SWEET AND SOUR VEGETABLES (GF) (5)

WARM GOAT CHEESE, “PUNTARELLE” AND ANCHOVIES FROM THE CANTABRIAN SEA (GF) (4,7)

MEAT AND CABBAGE ROLLS, WARM SAUSAGE AND POLENTA (GF) (3)

DILL AND WILD FENNEL-FLAVOURED MARINATED SALMON WITH LOCAL RICOTTA MOUSSE (GF) (4,7)

PRAWNS, ARTICHOKES AND ORANGE-FLAVOURED OLIVE OIL (GF) (2)

WARM OCTOPUS AND POTATO CREAM (GF) (9,14)

Homemade tagliolini with lake-fish ragout (1,3, 4)

Risotto with perch fillet (minimum for 2) (1,4,7)

GOAT CHEESE-STUFFED TORTELLI , BUTTER AND HAZELNUT CRUMBLE (1,3,7,8)

POTATO GNOCCHI, SHEEP CHEESE AND “RADICCHIO TREVISANO” (TYPICAL RED CHICORY) (1,3,7)

Beef stew-filled ravioli, demi-glace sauce (1,3,5,7,9)

HERB-SCENTED LAMB CHOPS (GF)

BRAISED BEEF CHEEKAND RED WINE SAUCE (GF) (7,9)

BEEF FILLET STEAK, CRISPY BACON AND POTATO PUREE (GF) (7)

Fried perch fillet (1,3,4,5)

PIKE-PERCH WITH STEWED LENTILS (GF) (4)

CATCH OF THE DAY IN SALT CRUST (MINIMUM FOR 2) (GF) (4,5)

SEA-BASS FILLET WITH ARTICHOKES AND BLACK OLIVES (GF) (4)

Chips (5)

Green salad

Mixed salad

Boiled vegetables

Bread and cover