La Baia®
CHEF’S SUGGESTION
SELVATICA MENU
GASTRONOMICAL REVIEW 2024
Here are our dishes for this moment of strong attraction of the territory: an event born with the aim of encouraging consumption aware of the products of our land.
AVAILABLE FROM SEPTEMBER 17
STARTER
BARBA - FUMÈ
Beetroot carpaccio, trout roe, sour cream and lightly smoked carrot puree.
20
FIRST COURSE
I FAGOTTELLI RIBELLI
Ravioli filled with Storico Ribelle® fondue, reduction of “Pietrerose” Cantine Angelinetta and Cremia honey mustard.
22
MAIN COURSE
IL CERVO
Venison fillet, its base with chanterelles and pears in sherry.
38
DESSERT
GHERIGLI, GRISULON E YOGURT
Blueberry tart, natural yoghurt semifreddo and walnut ice cream.
10
COMPLETE MENÙ 80
Cover charge and drinks not included