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Aperitif
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APERITIF WITH FRANCIACORTA • 7

APERITIF WITH CHAMPAGNE • 17

Starters

Raw red prawns with its sauce, tomato soup and vegetable caponata

• 25

Creamy parmesan 36 months and its crumble with broad beans, peas and tomato water

• 15

Stuffed guinea fowl Brescia style with Conero paccasassi and shallot

• 22

Grilled scallops with lemon tomato cream, puffed amaranth, crunchy bacon and mozzarella di bufala ice cream

• 24

First courses

Pennone Verrigni with cheese and pepper with roast sauce, meatballs and lime • 20

Parisien gnocchi with mantis shrimp, lemon, tomato confit and Franciacorta sauce

• 20

Risotto with scampi, sour butter, lemon and burrata 

• 22

Half fusillo with veal cheek ragout and 36-month parmesan • 20

Spaghetti Verrigni with mussels, chives, goat curd • 22

Second courses

Sheep cutlet with garlic sauce, parsley and salsify • 26

Grilled Pata Negra Secreto, with peas cream, chicory and apple cider vinegar sauce • 26

Steak of turbot cooked on the bone in its restricted, capers and olives, escarole with potato filling • 26

Cod BBQ with pequillo pepper stuffed with sweetsour red onion and its zabaglione

• 26

Desserts

Bossolà from Brescia with peach soup and Franciacorta ice-cream

• 10

Strawberry millefeuille with raspberry cream, yogurt and fiordilatte ice cream • 10

Apple Tarte Tatin with salted caramel ice cream • 10

Franciacorta zabaglione with berries • 10

Selection of cheeses with jams and honey, hot brioches 6 pieces • 15

Gianduia with coffee ice cream • 10

Make the best of things

A menu of 5 portals selected by the Chef. • 57

A menu of 7 portals selected by the Chef. • 77

The menus are to be considered for the whole table
A minimum of two people is required
To report intolerances and allergies before ordering • 77