Spring Menu At Il Lago dei Cigni Restaurant

Redaktor, 20 March 2015

In March Chef Vincenzo Verdosha introduced an update spring menu at the Il Lago dei Cigni Restaurant.

The special menu includes classical dishes of the Italian cuisine demanded among the guests and spring new positions made of sea delicacies:

Ceviche with Carabinieri shrimps and red orange,

Marinated muksun (a type of whitefish) carpaccio,

Garlic soup with cheese crouton and King crab meat,

Young goat liver in wine sauce with chestnuts,

Fagottini pasta with cuttlefish ink and scallop,

smelt fried with ratte potatoes and Dutch sauce,

Farmer's chicken baked with foie gras,

Leg of lamb baked in salt as a whole and served with vegetables.

A few positions will be updated regularly.

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