Spring Menu’ 2019

Spring Menu’ 2019


Chef Giuseppe Russo together with his colleagues Josef , Simone, Nora Present the
Spring Menu’ 2019





 

 

Traditional appetizer of the Inn

Cockerel roll with crispy breading, filled with vegetables with horseradish sauce and grapefruit salad

Wild red rice with fresh cheese mousse, basil pesto and Parmigiano Reggiano wafer

Fried flat bread mille-feuille with browned salada cured meat, small vegetable caponata and goat cheese mousse with chives

Artichoke pie with creamy red cabbage sauce and poppy seeds

Home smoked loin of suckling pig with shallots cooked in sweet Albana wine and fried dumpling

Toasted bread with asparagus, bacon and pecorino cheese sauce

Cured lamb with sautéed courgettes, sweet bread, spinach and Port reduction

The croutons of "Antiche Macine"

 

 

Tagliatelle with ancient knife-cut ragout

Strozzapreti with sausage, artichokes and pecorino cheese

Cappellacci filled with poppy leaves and served with Parmesan cream, pine nuts and herb bread

Passatelli asciutti sautéed with raw tomato, broad beans and pork cheek

Ravioli pasta filled with potatoes with meatballs, aubergine and tomato

Mezzelune pasta stuffed with cave aged pecorino, baked cherry tomatoes, porcini mushrooms and courgettes

Durum wheat tagliolino with cacciatora cockerel sauce and bladder campion

Ricotta cheese and saffron gnocchi with vegetable sauce

 

Selection of grilled meats with potatoes and rosemary

Suckling pig roasted with wild fennel, fried mushrooms and apple compote

Lamb medallions poached in salted lard with young potatoes baked in salt and pavè of artichokes

Small guinea fowl roll with juniper, mashed celeriac and courgette and smoked provola cheese flan

Porchetta-style rabbit with asparagus wrapped in bacon and white broad bean purée

Grilled tomino cheese fondue with endive salad, Taggiasca olive pesto and Romagnola mustard

Sliced Romagnola beef with sea salt and rosemary

Sliced beef with seasonal vegetables, raviggiolo soft cheese and crunchy bacon

Variations of the Inn's tenderloin (grilled, with green pepper, or with balsamic vinegar)

"Limousine" rib-eye steak

"Limousine" fiorentina (T-bone) steak with sweet salt of Cervia

 

The dry pastries of the Inn

Puff pastry crumble with Chantilly cream and strawberries

Mascarpone cheese mousse with coffee sauce and chocolate biscuits

675. Trifle

Panna cotta with caramel sauce and pistachio ice cream

Chocolate cream with mascarpone sauce and toasted almonds

Squacquerone cheese semifreddo with mixed berry sauce

 


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