Ristorante Zelmira, menù stagionale

- Carpaccio of Black Angus "home made" salt-cured beef with creamy gorgonzola and pears cooked in alchermes
22,00€

- Duck breast and foie gras with Cremona mustard
24,00€

- Braised baby octopus with white cauliflower velouté and assorted seed chips
20,00€

- Poached egg with potato mousse and black sturgeon caviar
22,00€

- Squid ink tortelli with sheep's ricotta, pistachio sauce, and shrimp
24,00€

- Pumpkin risotto with squid, amaretti cookies, and drops of saba syrup
22,00€

- Chestnut gnocchi with hare ragù and taleggio cream
21,00€

- Pasta and borlotti beans with cotechino sausage and 'nduja'
19,00€

- Cod loin in black cabbage soup, miso, and forest mushrooms
29,00€

- Veal osso buco with friarielli (broccoli rabe) and saffron parmesan foam
26,00€

- Suckling pig porchetta with sweet pepper cream, aioli, and carasau bread
27,00€

- Venison carré with truffle polenta and porcini mushrooms
30,00€

Seasonal Menu