APPETIZERS

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Jamon 100% Bellota Gran Reserva Aljomar with confit tomatoes

Mussels Bourguignonne

Roasted polenta, Gorgonzola di Novara and confit pears

Ox cecina de Leon, burrata stracciatella

Peruvian ceviche of sea bass

Alcova salad: Crunchy lettuce heart, olives in oil, honey, Pachino confit, Camembert

Fresh chorizo from Patanegra a la plancha on potato mousse

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White prawn tartare with passion fruit

Anchovies Limited edition with jalapeno, broccoli, stracciatella.

Raw artichokes and Parmigiano Reggiano 70 months

 

FIRST DISHES

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Potato gnocchi with Gorgonzola cream and black truffle 

Bigoli with amarone donkey sauce

Homemade agnoli with salted butter and Parmesan cheese

 

Paccheri with triple organic tomato all'arrabbiata and stracciatella di burrata

 

SECOND COURSES

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Baked Veronese hen boneless with potatoes 

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Horse steak with Parmesan cheese and balsamic vinegar

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Piedmontese beef tartare with anchovy, egg yolk, mustard granì, onion, pepper

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Baked sea bass steak with Cardoncelli 

Baked Spanish wild pork cut with potatoes

 

Amberjack ramen

Roasted prawns with lime and salt flakes

Great selection of Alcova cheeses

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