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RECOMMENDED ON
Villa Val Lemme
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PROPOSALS MENU 4 COURSES

- Alt 1 -

Appetizers

FLAN WITH BASIL & TOMATO EMULSION

TUNA CARPACCIO with PINK GRAPEFRUIT

COLD VEAL in TUNA SAUCE

First course

CHESTNUT TROFIE with PESTO, OCTOPUS AND HAZELNUTS

Main course

CHICKEN SUPREME MARINATED with SOYA AND HONEY

Dessert

MOJITO CHEESCAKE


- Alt 2 -  

Appetizers

FLAN WITH RICOTTA (fresh cheese from milk whey) and CRISPY ARTICHOKES

CHIKEN FILLET with APPLES & YOGHURT SAUCE

MARINATED NORWEGIAN SALMON SASHIMI

First course

CREPES WITH RED CHICORY & HAZELNUT ON CHEESE FONDUE

Main course

ROASTED PORK SHANK with MUSTARD & SANDY POTATOES

Dessert

“AFTER EIGHT” CREAM PUDDING

 

-Alt 3-

Appetizers

WILD MUSHROOMS’ CARPACCIO with WALNUTS

CUTTLEFISH FILLETS ON CHICKPEAS CREAM & PIEDMONT'S  HAZELNUTS

CHEESCAKE WITH FRESH GOAT'S CHEESE & MIXED VEGETABLES

First course

RICE TIMBALE with PUMPKIN SURPRISE

Main course

DRUNKEN SALMON in POPPY CRUST

Dessert

CHESTNUTS BAVARIAN CREAM with DARK CHOCOLATE

 


 

- Alt 4 -

Appetizers

TUNA TARTARE with WILD BERRIES & LIME

FASSONE (renowned Piedmontese breeds of beef)

with WILD MUSHROOMS & PARMESAN CHEESE FLAKES

ARTICHOKE PIE on MONTEBORE CHEESE FONDUE

First course

RISOTTO WITH SCALLOPS, CHAMPAGNE & REDUCED of BALSAMIC VINEGAR

Main course

SEABASS FILLET BAKED IN FOIL & CRUNCHY VEGETABLES

Dessert

HAZELNUTS PARFAIT with CHILLI CHOCOLATE