Easter Menu – April 21st 2019

OUR MENU: by Chef Giuseppe D’Aquino Welcome to Oseleta Scallops, sea urchins, jalapeño foam Alpine char tartare, Beluga caviar, bergamot sauce, granita with herbs Speck di piccione, lampone, rafano e mandorla Pigeon speck, raspberry, horseradish and almond Cannelloni with nettle, smoked ricotta, roe deer tartar, agretti Lamb of Lessinia, artichoke and licorice A sweet moment in three times *** Euro 85 Wine pairing euro 35 Booking: info@villacordevigo.com / +390457235287

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