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Enogastronomia Degustazione

Author: Hotel miranda

Region: Lombardia

STARTERS

• Hors D'oeuvre Miranda
• Stewed Squid
• Warm octopus with asparagus tips
• Baby octopus in a spicy stew with croutons
• Marinated salmon with chives
• Prawn and melon salad
• Sardines from the lake with polenta
• Pike soup
• Rustic cold meat platter with croutons
• Colonnata lard with pears

FIRST COURSE

• Prawn risotto with slivered courgettes
• Pilgrim scallops risotto with creamed chives
• Creamed peppers and Taleggio risotto
• Spaghetti with carpet shell clams
• Homemade pappardelle pasta with lobster
• Spaghetti with chunks of tuna and pesto
• Tagliatelle with porcini mushrooms and slivers of pecorino cheese
• Potato ravioli with vegetables
• Pasta with tomato or Bolognese sauce

MAIN COURSE
 

• Filet of John Dory on a bed of potatoes and aromatic bread crust
• Thinly sliced raw tuna fish with a sesame crust and a tart raspberry sauce
• Sea Bass filet baked in parchment paper
• Grilled King prawns, scampi and langaustines
• Baked fish from the lake
• Filet of beef with green pepper corns
• Barbecued Chateaubriand with bernaise sauce
• Grilled T bone steak with vegetables (minimum 2 persons per 100g)
• Curry scented chicken rollatine
• Assorted cheeses and homemade mustards

All our main courses are served with vegetables

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