La Baia®
CHEF’S SUGGESTION
SELVATICA
STARTER
L'ANATRA
Duck ham, saffron pear and light spring onion cream
18
FIRST COURSE
IL CINGHIALE
Cocoa ravioli filled with wild boar with lard and porcini mushroom infusion
20
MAIN COURSE
IL CAPRIOLO
Venison shank with craft beer "Du Lac with spatzle
28
DESSERT
LA CASTAGNA
Bugiallo chestnut cremoso, chestnut ice cream and crumbled amaretto
10
Complete menu 70