People and Territory

4 COURSES:

WHITEFISH
Wild herbs in saor

GARDA-STYLE ROASTED RICE
Tench, salted lemon, wild fennel

BERTAGNI MEUNIÈRE STYLE

TARTE TATIN
Marsala zabaglione

80€

People and Territory

6 COURSES:

PO DELTA OYSTER

WHITEFISH
Wild herbs in saor

GARDA-STYLE ROASTED RICE
Tench, salted lemon, wild fennel

BERTAGNI MEUNIÈRE STYLE

WILD DUCK IN 3 COURSES
Grilled breast, confit leg, civet

TARTE TATIN
Marsala zabaglione

98€

VEGETABLE

STUFFED ONION
Black truffle, smoked Valsabbia goat cheese, melting onion

CASONCELLI
Mantuan pumpkin, Bagolino cream, sea buckthorn

JERUSALEM ARTICHOKE
Seaweed bagna cauda, chili pepper, fir

LEMON BRÛLÉE

€ 30

VINI

ACCOMPAGNAMENTI CONSIGLIATI:

TERRITORI
5 mezzi calici di vino del nostro territorio
40€

MoS is WINE
5 calici di vino tra i migliori vitigni d’Italia/Francia
70€

À LA CARTE

A SPONTANEOUS COOKING RELEASED FROM A REPETITIVE PROPOSAL TO BE CONNECTED WITH THE DAILY GIFT OF THE LOCAL PRODUCTS

STUFFED ONION
Black truffle, Valsabbia goat cheese, melting onion
28

AMBERJACK CARPACCIO
Red vinaigrette, trout roe, wild herb salad
26

COTECHINO ALLA ROSSINI
Foie gras escalope, lentils, black truffle
30

GARDA-STYLE RISOTTO MoS
Tench, salted lemon, wild fennel
26

SPAGHETTONE (signature dish)
Bone marrow ragout, bottarga, bread for dipping
30

TORTELLINI IN TRADITIONAL BROTH
Beef, hen, capon, veal, ox
24

WOOD-FIRED BRAISED BEEF
Parsnip purée, Bordelaise sauce, bay leaf
32

WHITEFISH IN 2 COURSES
Fried and meunière style, parsley, citron
28

ROAST CINTA SENESE PORK
Charcutière sauce, pickled vegetables, wholegrain mustard, pan herbs
30

TRADITIONAL PANETTONE “MATTIA CASABIANCA”
Mountain yogurt ice cream
9 per slice / 38 whole

RENETTE APPLE TARTE TATIN
Marsala zabaglione
16

LEMON BRÛLÉE
Lemon crème brûlée, Bourbon vanilla, lemon balm
12

MOUNTAIN CHEESE SELECTION
Toscolano Maderno, Valsabbia, Val Taleggio, Val Brembana
3 pcs 11 / 6 pcs 18