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
OUR SEA SALAD
cuttlefish, octopus, prawn, squid, clams, mussels, cherry tomatoes and Taggiasca olives, served warm
€ 18,00
BRESAOLA CHIAVENNASCA
with sweet and sour porcini mushrooms veils of raspadura Lodigiana cheese and Black Truffle
€ 23,00
SALMON TROUT
smoked, marinated fish eggs and caprino cheese with herbs
€ 17,00
SALMON TROUT
smoked, marinated fish eggs and Caprino cheese with herbs
€ 17,00
OCTOPUS
cooked at low temperature, potatoes, parsley, extravirgin olive oil and crunchy bread
€ 18,00
CULATELLO OF MARCO D’OGGIONO
burrata cheese, tomato salad, basil and pine nuts
€ 18,00
SALAD OF SHRIMP TAILS CATALAN
cherry tomatoes, basil, celery and Tropea onion
€ 18,00
Our firts courses
FRESH PASTA WITH CUTTLEFISH INK SEA VERSION
seasoned with shellfish bisque, lobster pulp and shrimps, cherry tomatoes and basil
€ 23,00
FREGOLA typical Sardinian pasta
in octopus, squid and squid stew
€ 18,00
PACCHERI only Sicilian wheat
with tomato trilogy, basil and liquid burrata cheese
€ 19,00
Learn more www.pastificiopiazza.it
HANDMADE POTATO GNOCCHI OF THE “LOCANDA”
with cacio cheese fondue, pepper and Black Truffle
€ 22,00
“ MACCHERONCINI AL TORCHIO ”
of durum wheat semolina. In a pan with broccoli cream scented with anchovies, scallops, clams and crispy bread
€ 19,00
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
€ 22,00
OUR IDEA OF FISH SOUP
slice of fish of the day, clams and sea food, tomato, shellfish broth and crunchy bread
€ 24,00
OCTOPUS TENTACLE
served qith bean cream and burrata cheese
€ 24,00
VEAL FILLET
cooked at low temperature, with porcini sauce, potatoes, foié gras and Black Truffle
€ 28,00
TUNA CARPACCIO
citrus marinated, misticanza, cherry tomatoes and burrata cheese
€ 22,00
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
CREME BRULEE’
scented with ginger, small fruit and raspberry sorbet
€ 9,00
THE TRIUMPH OF CHOCOLATE
caprese cake stuffed with cocoa cream and hazelnuts, served with gelato fiordilatte,
crunchy fondant Brazil 72% and liquid ganache
€ 9,00
PISTACHIO 100% … HONOR TO SICILY
Creamy Pistachio, mou sauce, meringue, PISTACHIO ice cream and Cannolo waffle
€ 9,00
TASTING OF CHEESES OF THE TERRITORY
selected by our trusted local producers and accompanied by honey, jam and fresh fruit
€ 10,00
DON’T CALL IT TIRAMISU!!
our Mascarpone cheese cream, whippped cream and egg yolk, Savoiardi biscuits and coffee crumble
€ 8,00
WILD BERRIES
in warm compote with fiordilatte ice cream and crunchy meringue
€ 7,00
ROSE RASPBERRY SORBET
fressh strawberries, orange
€ 7,00
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
…
WILD BERRIES
In warm compote with
fiordilatte icecream and crunchy meringue
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