Ristorante Al Salisà | ©2024 All rights reserved
AUTUMN Menu
APPETIZERS
Creamed spider cod with celeriac cream, fried dumpling stuffed with radicchio
14
Snails Bourguignonne style, the tradition of Salisà
16
Parma raw ham with tempura vegetables
16
Parma raw ham with tempura vegetables
16
Raw fish with organic salmon marinated with gentle spices, scampi and sesame tuna
27
Baked scallops 3 pcs
16
Potato stuffed with ricotta and leek with mountain cheese fondue and black truffle
17
Young beef tartare with Taggiasca olives and salted cooked egg cream
17
FIRST COURSES
Handmade Gragnano spaghetti cacio e pepe
16
Handmade potato gnocchi with game ragù
16
Violina pumpkin risotto, parmesan cream and balsamic reduction
(min. 2 people)
per serving 16
Gragnano paccheri with black kale pesto and braised scallops
17
Egg tagliolini with shellfish busarella and spicy breadcrumbs
17
Cream of cannellini beans and chestnuts with mussels in a pan and toasted croutons
16
MAIN COURSES
Fish and vegetable tempura with sweet vinegar reduction
26
Chicken breast with madras curry and basmati rice flan
25
Venetian-style veal liver with biancoperla polenta
25
Venison bites with vegetables, purple cabbage and sandy polenta
26
Grilled beef tagliata with roasted potatoes
25
Grilled beef tagliata with roasted potatoes
25
"Golden" sea bream fillet with baked swordfish and light dairy fondue
25
Catch of the day, according to availability and market price
...
Ristorante Al Salisà | ©2024 All rights reserved