Seasonal menù

Suggestioni di stagione

Appetisers

Trio of Bruschetta: fresh tomato, meat and lardo di Colonnata (typical pig fat)

Pumpkin flan with cream of fontina and artichokes

Tuna roe with toscanelli beans and red onion of Tropea

Smoked salmon with butter and crostini

First Courses

Onion gratin soup 15 min wait

Carnaroli risotto with seafood

Spaghetti Amatriciana

Pumpkin ravioli with butter and sage

Handmade pappardelle with wild boar sauce

Fishes

Catch of the Day

Isolana style gurnard for two (vegetables)

Fried sardines with fennel salad

Grilled sea bass for two

Grilled squid on a bed of mixed-leaf salad

Mugnaia style sole 

Grilled bream for one with vegetables

Main Courses

Wild boar cacciatore with polenta

Pork tenderloin cooked at a low temperature with grilled artichokes, sun-dried tomatoes and pistachios

Mixed grilled and gratin vegetables with smoked cheese

Veneta style liver with polenta

Baked artichokes

Cheeses

Mixed Italian Cheese platter with preserves

Dessert Trolley

Ricotta and strawberry cheesecake with Moscato sauce

Panna cotta with 25 year-old Balsamic vinegar

Key Lemon Pie

"Cassatina sbagliata" with pistachio and pear puree

Trio of chocolate in Moka sauce

For information or reservations at Rigolo, call 02 8646.3220, or write to info@rigolo.it

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