AL TERRAZZO Restaurant
Menu à la carte
Antipasti
| FASSONA: Hazelnut-scented Piedmontese veal tartare, crunchy sauteed bread and light Bagna Cauda cream | € 24,00 |
| FOIE GRAS: Patè with Tropea Chutney and Dried and Candied Fruit Sails Escalope in Buckwheat Pancake Glazed with Maple Syrup and Sweet and Sour Shallot Petals | € 33,00 |
| SALTED COD: Slice of Cod Confit on Creamy Asparagus in two Versions, its Tip Aioli with Cuttlefish Ink and Kaluga Amour Caviar | € 28,00 |
| SHRIMP: Pink prawn carpaccio, decomposition of Tuscan panzanella, powdered datterini tomatoes and crunchy oriental salad | € 28,00 |
| VEGGY COMPOSITION: Cooked, Raw, Creamy, Marinated Vegetables, Beetroot Tortelli with Blue Goat Fresh and Rye Land | € 22,00 |
First courses
| RISOTTO: Carnaroli Extra “Aironi Fog” with Basil, Crescenza cheese, Marinated Mackerel and Organic Lemon Zest | € 24,00 |
| TORTELLI: Stuffed with mantis shrimp, its crudité, white butter and parsley chlorophyll | € 28,00 |
| SPAGHETTI: Felicetti “matt” with Spontaneous Herb Pesto, Stewed Spring Onion and Toasted Homemade Bread Cream | € 20,00 |
| GNOCCHI: of Albesine Potatoes Handmade with Roasted Veal Jus, Snow Peas Cream, Marco d’Oggiono “Burola” Ham | € 23,00 |
Sea fish
| PALAMITA: Roast Beech Steak on Mediterranean Pesto, Soft Potatoes with Citrus Fruits and Spring Salad | € 25,00 |
| CACIUCCO: Reduction of Livornese Fish Soup with Clams and Scalded Mediterranean Sea Fantasia | € 33,00 |
| TURBOT: Seared Slice in Double Consistency of Asparagus, Alto Lario Saffron Cream and Licorice Powder | € 28,00 |
Lake fish
| PERCH: Carnaroli Risotto Mantecato alla Lariana with Butter and Sage Perch Fillets (min for 2 people) | € 24,00 |
| “LAVARELLO” white fish in Almond Milk Cream, Wild Garlic and Crispy Topinambur Chips | € 25,00 |
Meat
| LAMB: Rump of Iberian Lamb with Punto Rosa, Puffed Croquettes in Panko Bread | € 33,00 |
| LITTLE PIG: Iberian Pork with sauce, green sweet peppers, potatoes and onion | € 25,00 |
| VEAL: Veal Fillet braded with herbs, pea mousse and vegetables | € 30,00 |
Dessert
| CHAMOMILE: Chamomile burnt cream, crunchy biscuit and citrus marmelade | € 9,00 |
| TROPICS: Coconut Foam on white Cake, Marinated Mango, Papaya Jelly and Crunchy Meringue | € 12,00 |
| RED FRUITS: Raspberry Mousse on Bitter Hazelnut Crumble, Liquid Blackberries, Crystallized Wild Strawberries and their Sorbet | € 10,00 |
| GIRL WITH BALLOONS: (Tribute to Banksy) Creamy Dark Chocolate with Raspberry Insert, Creamy White Chocolate with Passion Fruit Heart, Creamy Milk Chocolate with Pistacho Cream | € 15,00 |
| RESEGONE: Buckwheat Cake and Cranberry Compote, Elderflower Ice Cream | € 10,00 |
A glass of our dessert‘s wine
| CALIDO Moscato Rosa Terre Lariane “La Costa” | € 8,00 |
| BEN RYE Passito: L’Oro di Pantelleria “Donnafugata” | € 10,00 |
| AMBER Moscato di Pantelleria “Duca di Salaparuta” | € 6,00 |
| VIN SANTO del Chianti “Rocca delle Macie” | € 6,00 |
| LIGHEA: Zibibbo “Donnafugata” | € 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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