APPETIZERS
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
White prawn tartare with passion fruit
Anchovies Limited edition with jalapeno, broccoli, stracciatella.
Raw artichokes and Parmigiano Reggiano 70 months
FIRST DISHES
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
Baked Veronese hen boneless with potatoes
Horse steak with Parmesan cheese and balsamic vinegar
Piedmontese beef tartare with anchovy, egg yolk, mustard granì, onion, pepper
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