La Baia®

CHEF’S SUGGESTION

SELVATICA

Venison, chestnuts and local excellences: flavors and aromas that introduce us to autumnal atmospheres

STARTER

IL CERVO VA A TRIFOLA

Venison carpaccio, truffle mayonnaise and puffed polenta chips

18

FIRST COURSE

FIORI RIBELLI

Ravioli filled with Storico Ribelle® fondue, sour carrots and Fuentes' onion powder

18

MAIN COURSE

MARTINI DUCK

Roast duck with red martini base, served with grandma's au gratin vegetables

30

DESSERT

CASTAGNETTO

Creamy Bugiallo chestnuts, chestnut ice cream and crunchy amaretto

8

Complete menù

65