Ristorante Capolago
“The way we see it…
which is also our way of doing”
Our way of seeing starts from the attention and respect of raw materials.
We carefully select different companies, visit the production and test the different products ensuring quality.
And this is also our way of doing things.
We use the most modern cooking techniques that allow the use of the flavor of the food itself and we apply the vacuum technique in
our entire production cycle, preserving and guaranteeing the freshness of the products.
The menu
To Start
THE APPETIZER OF THE DAY
Accompanied by a FLÛTE OF SPARKLING WINE “Prosecco Borgo Molino Extra Dry” DOC
€ 8,00
Starters
PRAWNS TAILS
in salad with red onion, cherry tomatoes, celery and balsamic vinegar
€ 18,00
POLPO
cooked at low temperature, potatoes, parsley, extravirgin olive oil and crunchy bread
€ 17,00
OUR SEA SALAD
cuttlefish, octopus, prawn, squid, clams, mussels, cherry tomatoes and Taggiasca olives, served warm
€ 18,00
SALMON TROUT
smoked, marinated fish eggs and Caprino cheese with herbs
€ 17,00
BRESAOLA craft OF VAL CHIAVENNA
with sweet and sour porcini mushrooms, Raspadura di Lodi cheese and small buckwheat cake and wild mishrooms
€ 18,00
CARPACCIO OF RED TUNA
with taggiasche olives, cherry tomatoes and burrata
€ 20,00
Our firts courses
FREGOLA
in slightly spicy octupus and curled stew at Cannonau, tomato, extra vergin oil and basil
€ 16,00
“PAPPARDELLE” WITH CHESTNUTS
fresh pasta with mushrooms, bacon and roast sauce scented with herbs
€ 18,00
PACCHERI only Sicilian wheat SEA VERSION
Seasoned with shellfish bisque, lobster pulp and shrimps zucchini and cherry tomatoes
€ 22,00
Learn more www.pastificiopiazza.it
THE GNOCCHI OF THE “LOCANDA”
handmade with white potato, eggs km 0 seasoned with two consistencies of yellow cherry tomatoes,
burrata cheese and SHRIMP TARTARE
€ 22,00
“STRASCINATI”
of durum wheat pasta, with broccoli cream and turnip tops, clams and Muggine bottarga
€ 17,00
Dish of Buon Ricordo
HOMEMADE TRADITIONAL RAVIOLO
dough with organic flour, rice flavour and egg yolk, stuffed with mountain Ricotta cheese,
Perch fish and marjoram, oil from Lario Lake, air dried Whitefish Bottarga and Missoltino
€ 18,00
Main Courses
CHAR FISH FILLET
butter and sage, potatoes and crumble of aromatic herbs from Valtellina
€ 20,00
OUR IDEA OF FISH SOUP
slice of fish of the day, clams and sea food, tomato, shellfish broth and crunchy bread
€ 23,00
OCTOPUS TENTACLE
in double cooking, finisched with BBQ served with chickpea cream, stracciatella Burrata and
emulsion of fermented blac garlic
€ 23,00
CHICKEN THIGH ROLL
marinated and cooked at low temperature and browned in a pan, served with creamed potato,
and mishrooms chanterelle sauce
€ 18,00
TASTING OF CHEESES OF THE TERRITORY
selected by our trusted local producers and accompanied by honey, jam and fresh fruit
€ 18,00
Learn more su www.carozzi.com
Desserts
CREMY SWEET LIME AND WHITE CHOCOLATE
with raspberry culis, strawberry and meringue accompanied by our ARTISANAL CANTUCCI BISCUITS
€ 8,00
BUCKWHEAT CAKE
with walnuts, hazelnuts and chestnuts, mixed berries and vanilla ice cream
€ 8,00
PISTACHIO 100% … HONOR TO SICILY
Creamy Pistachio, mou sauce, meringue, PISTACHIO ice cream and Cannolo waffle
€ 8,00
TASTING OF CHEESES OF THE TERRITORY
selected by our trusted local producers and accompanied by honey, jam and fresh fruit
€ 8,00
DON’T CALL IT TIRAMISU!!
our Mascarpone cheese cream, whippped cream and egg yolk, Savoiardi biscuits and coffee crumble
€ 7,00
CHOCOLATE TRIUMPH
almond and cocoa caprese cake, hazelnut soft heart, ice cream and dark chocolate sauce
€ 8,00
The Menù of “Buon Ricordo”
We welcome you with a glass of SPARKLING WINE!! and continued with…
SALMON TROUT
smoked, marinated fish eggs and Caprino cheese with herbs
…
The Dish of “Buon Ricordo”
This recipe was designed to enhance the seafood product of the area, taking its cue from a classic dish from Lake Como,
reinterpreted with the philosophy of the Locanda.
Our Dish of “Buon Ricordo” is:
RICH AND PERCH FISH IN A RAVIOLO
A delicate filling based on mountain ricotta, perch fillet and marjoram from our garden,
The dough with rice flour, re-milled semolina and egg yolk.
Once the ravioli are formed they are cooked in lightly salted water and passed in a pan
with a sauce of local extra virgin olive oil, garlic, chilli, parsley and shredded “missoltino” – air dried fish of the lake
The whitefish bottarga completes the dish for a touch of flavor
…
CHAR FISH FILLET
butter and sage, accompanied by vegetables, potatoes and crunchy almonds
…
BUCKWHEAT CAKE
with walnuts, hazelnuts and chestnuts, heart of custard.
Accompanied by mixed berry compote and vanilla ice cream
Complete Menu € 57,00
Service, cover charge & drinks, not included
the menù is all available also gluten-free
For each complete “Menu del Buon Ricordo”, N.1 ” Piatto del Buon Ricordo”
created by the master potters of Vietri sul Mare, a town that sinks this tradition over the centuries, located in the province of Salerno.
The terracotta comes from a local quarry. The ceramization processes are as they used to be.
The plates, once made the original “sketch”, are hand-painted by the potters, one by one.
The art of chefs inspires that of decorators, all strictly Italian style
- Cover charge and service € 3,00
- For all the specifications regarding the abatement of food, allergens, any frozen ingredients and any frozen products, please request the list of allergens and our operating procedures.
- On request, the dishes indicated in the menu with the AFC logo can be prepared without gluten. All gluten-free preparations will be served in dedicated dishes with green border