The Menu

A chromatic and gustative journey paired with the prestigious Ferrari sparkling wines.A game of contrasts where the color, lightness and essentiality of the plates blend harmoniously with the Trentodoc wines according to the combinations studied with the oenologists of the Cantine Ferrari. A "simple complexity" for the eyes and the palate.

Ferrari Perlé 2012, Trentodoc

Caviar bread cannolo, red prawns and orange sauce
Seared squid, pork sirloin steak and savoy cabbage

Ferrari Perlé Bianco Riserva 2010, Trentodoc

Trout egg ravioli, watercress and speck
Risotto with herbs extract and Ferrari Perlé cream

Ferrari Perlé Nero Riserva 2010, Trentodoc

Salmon trout, crayfish and carrot sauce, freshwater seaweed wafer
and marinated salads bouquet

Giulio Ferrari Riserva del Fondatore 2007, Trentodoc

Roasted pigeon breast, grapes marinated in lime juice and Brussels sprouts
Black truffle pigeon legs

Ferrari Maximum Demi-Sec, Trentodoc

Smoked chocolate, slightly spicy ganache and yogurt ice cream

A menu that encases and exalts some of the local excellences, interpreted in a fresh and modern key and that tells the discovery of an environment rich in gastronomic inspiration.

Coddled mountain egg, marinated with Ferrari Perlé Rosé, turnips and Trentingrana cheese

Spaghetti with rice cream and Lake Garda lemons

Lake trout with dill and a "rich" citrus sauce

Beef chuck, mushrooms cream and crunchy bread

Gianduia toast, caramel glaze and berries

A tasting menu that comes from the professional and personal experiences of Chef Edoardo Fumagalli. New York, Edinburgh, Paris, Milan and the mountains on the shores of Lake Como are the places that have most shaped him and his young, elegant and creative cuisine.

"Quel ramo del lago di Como"

"That branch of the lake of Como"

White radish spaghetti, trout eggs,
citrus fruits and chives

An italian in Paris

Roasted potato dumplings,
morchelle mushrooms with Grappa Segnana aged in Sherry casks and sheep's milk ricotta

Daring New York

Shrimp and veal sweetbreads, seaweeds crunchy, aromatic salad and "coral" sauce

Scottish roots

Veal cheek, sweet and sour beets and mustard sauce

Friendship in Milan

Coffee mousse, banana cream and aniseed ice cream

Starters

Raw deer Tartare

sour birch water and lovage celery
32 euro

White radish Spaghetti

trout eggs, citrus fruits and chives
27 euro

Seared Squid

pork sirloin steak and savoy cabbage
28 euro

Coddled mountain egg

marinated with Ferrari Perlé Rosé, turnips and Trentingrana cheese
26 euro

First courses

Roasted potato dumplings

morchelle mushrooms with Grappa Segnana
aged in Sherry casks and sheep's milk ricotta
26 euro

Spaghetti

with rice cream and Lake Garda lemons
25 euro

Risotto with Fir's gems

grapefruit and pine nuts
25 euro

Trout egg ravioli

watercress and speck
26 euro

Main Courses

Shrimp and veal sweetbreads

seaweeds crunchy, aromatic salad and "coral" sauce
45 euro

Lake Trout

with dill and a "rich" citrus sauce
36 euro

Roasted pigeon breast

grapes marinated in lime juice,
Brussels sprouts and black truffle pigeon legs
40 euro

Veal cheeks

sweet and sour beets and mustard sauce
35 euro

Smoked chocolate

slightly spicy ganache and yogurt ice cream
15 euro

Coffee Mousse

banana cream and aniseed ice cream
16 euro

Gianduia toast

caramel glaze and berries
13 euro

Mango

rhubarb, lime cream and sesame crunchy
15 euro

Our selection of cheese

20 euro