Restaurant menu «Il Lago Dei Cigni»
12 May 2017
20 dishes from the menu
| Tuna tartar 215g |
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| Burrata with tomatoes and Yalta onion 200/10g |
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| Vitello Tonnato veal 220g |
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| Beef carpaccio with warm Gorgonzola cream-sauce 210g |
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| Lobster carpaccio 120/40g |
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| Arugula with shrimps, tomatoes and avocado 320g |
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| King crab on lettuce leaf with fennel and celery 300g |
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| Warm salad with duck breast, arugula and cherry sauce 340g |
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| Goose liver with forest berries 100/150g |
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| Veal brains in truffle sauce with asparagus 260g |
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| Sea scallops in foam sauce with white wine and sturgeon caviar 140/120g |
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| Tomato soup-puree 250g |
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| Broth with homemade ravioli and vegetables 350g |
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| Linguini with artichokes and bottarga |
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| Penne with beef and tomatoes in spicy sauce 400g |
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| Ravioli with duck and goose liver sauce 290/50g |
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| Pappardelle with seafood 420g |
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| Fillet of Chilean sea bass baked with vongole shells 160/260g |
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| Reindeer with red bilberry sauce and celery puree 120/100g |
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| Pizza with seafood, Mozzarella and tomato 390g |
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ON TOP