Menù

Antipasti - Starters
ITALIANO - ENGLISH
Salumi - Assortment of cured Italian meats

Antipasti caldi - Warm hors d'oeuvre
Completi caldi e salumi - Assortment of cured Italian meats and warm hors d' oeuvre
Primi - First courses
Panzerotti - Small pasta parcels filled with spinach and ricotta
Tortelli piacentini - Pasta filled with spinach and ricotta
Tortelli di zucca - Pasta filled with pumpkin and ricotta
Pisarei e fasò - Pasta with tomato and beans sauce
Ventagli agli asparagi - Pasta parcels filled with asparagus and ricotta
Crespelle al prosciutto - Pasta parcels filled with Italian cured ham
Nidi di rondine - Home made pasta rolled with bechamel sauce and Italian ham, topped with tomato sauce
Ravioli in brodo - Ravioli in broth
Ravioli al sugo - Ravioli with tomato sauce
Misto - Choice of three of the above
Secondi - Oven roasted
Faraona - Roasted guinea - fowl
Coppa- Roasted pork brawn
Anatra - Roasted duck
Stinco- Knuckle of pork ( sliced and off the bone )
Farcito alle verdure
Fesa di vitello- Topside of veal
Misto- Choice of three of the above
Secondi alla griglia - Grill
Costata media - Sirloin on the bone
Filetto medio- Fillet steak
Tagliata media- Sliced entrecote
Nodino di vitello- Veal cutlet
Costolette di agnello- Lamb cutlets
Contorni - Side Orders
Patate saltate- Roast potatoes
Verdure crude miste- Raw mixed vegetables
Verdure al burro- Vegetables in butter
Verdure al vapore- Steamed vegetables
Verdure alla griglia- Grilled vegetables
Formaggi
Grana
Pecorino dolce
Gorgonzola
Caciottina
Provolone
Desserts
Semifreddi- Home made ice-cream and sponge cakes
Crostata- Home made jam cake (tart)
Profitterol
Meringa- Meringue
Macedonia- Fruit salad

Fragole- Strawberries
Ananas- Pineapple
Frutta di stagione - Fruit of the Season
Affogato al caffè- Ice-cream with hot coffee topping
Sorbetto con Vodka- Sorbet
Touristic menu
Pasto Bar
Piatti estivi - Speciality in summer season
Tagliolini ai porcini freschi- noodles with mushrooms
Funghi impanati o trifolati- mushrooms thinly sliced and cooked in oil with parsley and garlic
Roast Beef
Vitello Tonnato
Lombo al Limone 
Secondi Invernali - Speciality in winter season
Chinghiale con polenta - boar served with maize flour
Lepre con polenta- hare served with maize flour
Lombatina all'arancia o al limone- Flank thinly sliced with orange or lemon sauce
Anatra all'arancia - Duck with orange sauce