Menu
MENU OF THE MOUNTH - Ristorante Bricai
2001
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MENU OF THE MONTH

Escalope of duck’s foie gras with Madeira reduction

Trout variations (trout tartare seasoned with honey, steamed “Fario” trout and sourdogh bread)

Local hen “in saor” with tortellini in soup

Small boiled meat

“Bagna cauda” (garlic sauce with anchovies) with seasonal vegetables

Carnaroli rice, quail breast and ragout of morels

“Ravioli del plin”, veal gravy and alpine butter

Fresh egg tagliatelle with black truffle

Chestnut pasta with hare ragout

Braised beef of Piedmont cooked with Nebbiolo d’Alba served with fresh polenta

Fillet of Iberian suckling pig, gorgonzola cream, peppers and walnuts

Roast guinea fowl filled with vegetables, Bettelmatt cheese fondue and black truffle

Cod cooked at low temperature in Ligurian extra-virgin olive oil, potato cream and parsley sauce

Tasting of local cheeses

 

PUMPKIN TASTING MENU

TASTING MENU

DESSERTS

 

 

Hostaria di Bricai

Via Marconi 30 – 13020 Rassa (VC)

Tel. +39 0163 77264 – info@hostariabricai.it

Questo articolo è disponibile anche in: Italian