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Menu di Pasqua

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Transcript

  • 1. 


 
 
 
 Prosciutto crudo di Parma 
 Bresaola di Valchiavenna al salmoriglio e coriandoli di grana 
 Spumoncino di bottatrice gelatinato al Porto 
 Bianco di pesce persico al pesto di prezzemolo 
 Cocktail di gamberetti 
 
 Julienne di sedani con maionese e mele 
  Lasagnette vegetariane Garganelli zucchine e gamberi 
 Hottell Riisttorantte Fiioronii Ho e R s oran e F oron  a scelta Lavarello gratinato al burro d’erbe Menu di Pasqua oppure Coscia di agnello al forno con timo fresco oppure Lombatina grigliata e Controfiletto di manzo alle erbe fini Patatine rosolate Fantasia di legumi  Dessert