12 Scampi, 12 Red Prawns from Mazara del Vallo12 Fin de Claire Oysters, 1 Lobster, 1 Spiny Lobster, 4 Scallops, Tuna Tartare, Salmon Sashimi.
2 langoustines, 2 red prawns from Mazara del Vallo, 2 oysters, salmon, swordfish and tuna sashimi.
Mazara del Vallo red shrimp tartare,burrata mousse and pepper sorbet..
Tuna tartare avocado ice cream and cuttle fish ink coral..
Six Atlantic Langoustines.
Six Red Mazara Shrimps.
Six Oysters ‘Fine de Claire’. .
Historical Baia’s Best Selected seafood appetizers..
Traditional lake fish starters selection.
Gratin scallops with pistachio and lime..
Seafood salad with oranges, avocado and salmon caviar.
Mozzarella di Bufala DOP, cherry tomatoes and Nardin anchovies from Cantabrian sea..
Culatello “Oro di Dongo” from the historic Mazzucchi Butcher's shop and Local Dairy cheese..
The classic Valtellinese cheese fritters in buckwheat batter. The only ones on a stick and accompanied by Medeghino®: the Salami del Pirata di Musso.
It is part of our history, family tradition and the territory. Risotto creamed with Timoncello® flavoured butter and perch fillets.
Tagliatelle with sea urchin and lobster, parsley mousse and pistachio toasted bread. .
Spaghetti “Rustichella d’Abruzzo” with clams. .
Toasted fregola with red prawns from Mazara del Vallo, their bisque, scallop, salicornia and "Fili di Seta" Saffron from Gravedona.
Risotto with Ligurian pesto, stracciatella cheese and red prawns from Mazara del Vallo (Sicily) .
Risotto with Storico Ribelle® fondue (typical Valtellina cheese), chestnuts and foie gras cream..
Buckwheat noodles with savoy cabbage, potatoes and Bitto (typical Valtellina cheese)..
Rigatoni with sous-vide carbonara sauce and black truffel..
Lucio Perca with hazelnut butter, grilled pak-choi, white wine sauce and truffle.
Boiled lobster served with cherry tomatoes, olives, onions.
Seared Tuna in Black Bread Crust.
Fillet of sea bass in a salt crust .
Only the best of shellfish: prawns, scampi, prawns and prawn skewers prepared on the grill.
Great fried seafood served in its special box with chips and the famous “Tartara del Biano”.
Tender beef fillet, accompanied by foie gras escalopes, black truffle and Port reduction.
A timeless classic, UNIQUE! All time best meat platter. Black Angus sirloin steaks with creamy green pepper sauce and mustard. .
Grilled sliced ??beef with grilled vegetables, French fries and chimichurri sauce.
Recommended cooking methods
Grilled, Salt crusted, Mediterranean sauce
Choose what you prefer and let yourself be guided in choosing the cooking method that best suits your tastes, enhancing flavours and freshness.
The best lake dishes by “La Baia” in a single menu, a concentration of flavours. As a gift, a splendid ceramic plate hand-painted in Vietri sul Mare
Traditional lake fish starters selection.
It is part of our history, family tradition and the territory. Risotto creamed with Timoncello® flavoured butter and perch fillets.
A tribute to our chef Rino who has never stopped cooking with passion and love in twenty five years… One of a kind like his tiramisù made in the authentic italian way with the addition of Rino’s secret ingredient! .
Gelato alla vaniglia con Mirtilli
Coperto e Bevande esclusi
Our great seafood classic, which pleases everyone with its simplicity, but so much...so much taste
Tuna tartare avocado ice cream and cuttle fish ink coral..
Risotto with Ligurian pesto, stracciatella cheese and red prawns from Mazara del Vallo (Sicily) .
A tribute to our chef Rino who has never stopped cooking with passion and love in twenty five years… One of a kind like his tiramisù made in the authentic italian way with the addition of Rino’s secret ingredient! .
Gelato alla vaniglia con Mirtilli
Coperto e Bevande esclusi
Respect and valorization of raw materials at their best. Designed to enhance the authentic flavors of fresh and seasonal ingredients, guaranteeing a genuine and always different culinary experience
Turbot Ceviche on sweet potato in two consistencies: crunchy and with its foam.
Risotto with seaweed, asparagus, pure almond cream and mantis shrimp.
Cod heart with grilled leek and parmantier cream, a great French classic.
Flambéed pineapple, Italian meringue and fresh artisanal ginger ice cream.
Coperto e Bevande esclusi
Homemade potato gnocchi with datterino tomato sauce.
Chicken breast coated in flour, egg and breadcrumbs.
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Vanilla ice cream prepared at the table with smoking liquid nitrogen and Amaro del Lariosauro® (min for 2 person, Super Limited Edition).
Pistachio egg cream, pistachio ice cream and soft Madeleines Get ready, it will be AMAZING!.
A warm and creamy heart chocolatecake with roasted hazelnuts.
Raspberry variation, soft cheese cream,crumbled biscuit.
Cream ice-cream, blueberries, eggnog, and amaretti di Saronno.
Hazelnut mousse, chocolate cream, covered with an aromatic coffee foam.
A tribute to our chef Rino who has never stopped cooking with passion and love in twenty five years… One of a kind like his tiramisù made in the authentic italian way with the addition of Rino’s secret ingredient! .
Sorbetto all’Amaro del Lariosauro®.
The classic of classics, ideal for continuing, vodka adding 3.
Ice cream cup with flavors of your choice from our ice cream shop, depending on daily production.
BLUEBERRIES, (with extra ice cream+2).
