Stresa East Italian - Pełne menu

beef carpaccio

homemade raviolli with the stuffing of the day

arborio rice with baby artichokes and parmesan cheese

sauteed veal chop with wild mushrooms served with timbale potatoes and savoy cabbage

grilled NY strip steak sliced and served with peppers onion and mushroom

lobster in a traditional amoricaine sauce served with baby string beans and rice

diced a arugula endive radicchio romaine mushroom asparagus tomato and roasted pepper

honey ginger chicken served with broccoli and basil puree and grilled polenta

roasted rack of lamb with fresh rosemary served with minted vegetables and potato napoleon

poached salmon in a safran broth served with celery puree and asparagus

sauteed shrimps with baby artichokes served eggplant puree

sauteed monk fish served with zucchini cake and carrots

our daily risotto

sauteed veal scaloppini in a lemon sauce served with vegetables of the day

soup of the day

endive and arugala salad with pear and gorgonzola cheese served with walnuts vinaigrette

frisse salad with roasted beets and goat cheese

baby shrimps with frisse and cucumber salad. Served in a mixed pepper vinaigrette

fresh marinated salmon with shaved fennel and chive vinaigrette

fresh buffalo mozzarella with prosciutto imported from parma

steamed asparagus with sauteed chanterelle mushrooms

layers of eggplants with parmesan cheese tomatoes mozzarella and basil

pan seared diver sea scallops with chick peas and chick peas puree

sauteed crab cake served with caponata

roast baby chicken served with roasted root vegetables

chunks of chicken breast sauteed with onions peppers and mushrooms in a balsamic sauce

roast duck in a rose wine served with semolina gnocchi and savoy cabbage

seafood bisque with lentils

thick spaghetti served in a traditionall carbonara sauce

homemade tagliatelle served with ragu of the day

egg less pasta in a matriciana sauce

linguine with crab meat in a fresh cherry tomato sauce

spaghetti with fresh hot peppers in garlic and oil

sauteed filet of beef topped with foie gras in a port wine sauce served with rosti potatoes and sauteed spinach

veal scaloppini coated in parmesan cheese sauteed in a white wine sauce and topped with diced tomatoes and a touch of balsamic vinegar