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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