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We are sourcing our game from Rhug’s Organic Estate in Wales where the wild environment is healthy and sustainable. Game featured on the menu may include: pheasant, partridge, venison, mallard and grouse.
We have dedicated a fortnight to this cuisine, for which Giuseppe and Head Chef, Baldo have put together some classic regional recipes
Booking advisable
Chestnut, Game and Truffle Fortnight Menu |
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Chestnut and wild mushroom soup Cereghin: fried duck egg with polenta taragna and black truffle Breast of partridge with confit leg, wilted spinach and liver crostini Pizzoccheri cannelloni filled with potato and Swiss chard, fontina cheese, truffle sauce Roast fillet of cod with herb and truffle crust, Castelluccio lentils and mushrooms Roast breast of pheasant, sausage leg, shallots, chestnuts and girolles Cocoa ravioli filled with ricotta Seirass and chestnut, custard cream Strudel Altesino with apple and quince, cinnamon ice cream Selection of ice creams and sorbets |
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October 18, 2013