AL TERRAZZO Restaurant
Menu à la carte
Antipasti
| CUTTLEFISH: Tagliatella of cuttlefish with Marinara-style tomato coulis, black ink, Turnip greens in two textures and Amalfi essence | €26,00 |
| PASTRAMI: Petal of lightly smoked Beef Pastrami, Chutney of Sauerkraut with Mustard, Kefir and roasted Corn | €30,00 |
| ARTICHOKE: Soft, crunchy, savory and sweet artichoke with mountain egg yolk and pecorino cheese fondue | €25,00 |
| FOIE GRAS: Pâté de Canard accompanied with Grand Marnier Pear, its Compote and toasted sweet Bread | €38,00 |
| OCTOPUS: Grilled Octopus, Rosemary-Infused Chickpea mousse, Sun-Dried Tomato Pesto, Smoked Burrata and Sweet-and-Sour Tropea | €28,00 |
First courses
| SPAGHETTONI: Gragnano Spaghetti with Veal Reduction sauce, Red Mazzara Shrimps Tartare, Sweetbread and Pine Nuts | €32,00 |
| BUTTONS: Handmade ravioli filled with cinnamon-flavored radish, Bra cheese foam and crispy Buröla MdO (sausage) | €30,00 |
| CARNAROLI: Creamy Carnaroli Risotto “Gli Aironi”, Scampi Tartare, Zucchini and Noto Almond, Pesto, Fig Mustard | €36,00 |
| TAGLIOLINI: Fresh Pasta with 30 Yolks, wild Boar Ragout, Parsnip cream and Dried Red Fruits | €28,00 |
| STUFFED TAGLIATELLE: Hand-sealed egg pasta filled with Campidano Arichokes, Lario saffron cream and black garlic emulsion | €28,00 |
Sea fish
| TUNA: Mediterranean tuna tataki in a sesame crust, pepper cream, crispy greens, and parsley extract | €35,00 |
| COD: on Jerusalem artichoke Cream and Crunchy Basil Crumbs, Aromatic, creamed in Jerusalem Artichoke Chips, puffed Bread Croquette, Panko and Jerusalem Artichoke Mayonnaise | €34,00 |
| SNAPPER: Roasted like a Parmigiana, Sweet Tomato Cream, Smoked Provola and Confit Eggplant | €35,00 |
Lake fish
| LAVARELLO: creamed, its croquette on bread cream, herbal essential oil and crunchy slice | €22,00 |
| PERCH: Carnaroli Risotto Lariana style creamed with Butter and Sage with sauteed Perch | €30,00 |
| PIKE: in aromatic bread, yellow cabbage cream, cauliflower and citrus fruits | €26,00 |
Meat
| QUAIL 2.0: Quail Chicket cooked at Low Temperature glazed with Plums, its thigh cooked in Panko Bread, Rocher of its Livers | €35,00 |
| LAMB: Round steak in aromatic breadcrumbs smoked over a fireplace, artichokes with mint, and creamed cow’s milk cheese | €35,00 |
| VEAL: Smoothly cooked with Sauce, Potato Mousse and Brussells Sprouts with Butter | €33,00 |
Dessert
| COCONUT AND RED BERRIES: Coconut Absolute in various consistencies, Raspberry, Blackberry, and Blueberry Jelly | €15,00 |
| CHOCOLATE AND PEAR: 75% Chocolate Cream in crunchy Vele, William Pear Compote with Vanilla and Hazelnut Tenerina, Pear Ice Cream | €15,00 |
| PUMPKIN AND CHESTNUTS: Creamy Mantovana Pumpkin Bavarian Cream in a Crunchy Amaretto and White Chocolate Shell, Marron Glacé and its Cream | €15,00 |
| BREAD, BUTTER AND JAM: A modern reinterpretation of a childhood memory by Chef Davide | €15,00 |
| ALMOND AND CITRUS: Toasted almond mousse with a citrus heart, its sorbet, and pralined | €15,00 |
A glass of our dessert‘s wine
| CALIDO Moscato Rosa Terre Lariane “La Costa” | €8,00 |
| MOSCATO ROSA: Alto Adige 2022 Franz Haas Schweizer | €10,00 |
| BEN RYE Passito: L’Oro di Pantelleria “Donnafugata” | €10,00 |
| ZAGARA Moscato “Marchesi di Barolo” | € 8,00 |
| VIN SANTO from Chianti “Rocca delle Macie” | € 8,00 |
| ZIGHIDI: Passito Duca di Salaparuta | € 8,00 |
| SAUTERNES: Sablettes Gran Vin de Bordeaux | €10,00 |
| ESSENZIA from Riesling, Kerner, Traminer and Sauvignon Late Harvesting, IGT delle Dolomiti Pojer e Sandri | € 8,00 |
- Si comunica alla gentile clientela che alcuni prodotti vengono trattati con abbattimento rapido della temperatura
- Negli alimenti preparati e somministrati, possono essere contenuti ingredienti o coadiuvanti considerati allergeni. Per qualsiasi informazione su sostanze e allergeni è possibile consultare la documentazione che verrà fornita, a richiesta, dal personale di sala
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