Group Menu
Menu 1 LUGANO
Asparagus tagliata with ginger, sea fruit and sautéed shrimp
O /OR
Wild mushroom lasagna made with polenta pasta and meat, demi-glace sauce
*****
Fish fillet cooked with white wine cover with parsley,capers and anchovies, green sauce on the side, gratin Dauphinois sautéed Carrot
O / OR
Veal scallops with Marsala sauce,
mash carrots, baby onion and pears
*****
Vanilla ice cream with hot chocolate sauce
*****
Coffee or tea
Menu 2 LOCARNO
Tomato, basil, mozzarella cheese and squid brochette with pesto
O / OR
white beans salad with coriander, baby onions and piquillos, giant shrimp with aioli sauce.
*****
Rosemary fettuccini with veal, julienne of zucchini and fresh tomato, demi-glace sauce
O / OR
Fish fillet rolled with pasta filo, on top of potato blinis . with wild mushrooms and cabernet sauvignon reduction
*****
Black and white chocolate crespelle with vanilla ice cream, almond base salty caramel
*****
Coffee or tea
Villa Rolandi $54.00 Usd. per person (plus 15% service)
Menú 3 – ASCONA
Rugula and watercress salad with sautéed shrimps and Mexican garlic chips
*****
Butterfly pasta with zucchini and saffron
*****
Salmon fillet on the grille with fennel and coriander salad, asparagus heads sautéed in butter and its hollandaise sauce
O / OR
Tender veal stuffed with spinach cooked in the wood oven on his juice mashed potatoes and sautéed vegetables
*****
Tiramisu glass
*****
Coffee or tea
Villa Rolandi $54.00 Usd. per person (plus 15% service)
Menú 4 – MENDRISIO
Caprese style salad with goat cheese rolled in pasta filo
*****
Rigatoni pasta with shrimps and ginger flambé with proseco garlic chips
*****
Beef fillet with béarnaise sauce, green peas sautéed with white wine, baby potatoes in wooden oven
*****
Coconut tee cream with kalhua and crunchy pineapple
*****
Coffee or tea
Menú 5 – BELLINZONA
Three tartare: Halk fish with chives, Salmon with anethand with coriander and sesame seeds
*****
Smoked Badcuted pasta with speackchivesand chick pea cream with extra virgin olive oil
*****
Vodka Sorbet with pasion fruit cream
*****
Sea Bass fillet with citronelle, tomato and basil salad, creamy fish fumet and sculpted artichokes
O / Or
Venison Fillet in its juice reduced with Barolo red wine, Tropea onion with marrow, Rugula and spinach salad, sautéed baby carrots
*****
Chocolate triangle with almond mousse, sabayon and crunchy cacao
*****
Coffee or tea
Menú 6 – CHIASSO
Barley salad with tomato Speack, Serrano jam,basil,peas,oregan and massala a mixte of ápices with a beef tartare
*****
Fonduta cheese capellety with pumpkin cream, auge infusion and chestnut mousse
*****
Campari Sorbet with wild fruit
*****
Lobster cooked in the brick oven with
gratin Dauphinois and sautéed vegetables rolandi’s hollandaise sauce
O / OR
Long cooked veal cheek with col di Sasso wine and risotto with wild mushrooms and perigord truffle
*****
Chocolate and almond canola, stuffed with safran cream and chocolate ganache, vanilla ice cream
*****
Coffee or tea
Menú 7 – BRISSAGO
Roasted Asparagus rolled Bellota and Serrano jam with radicchio, endive and lettuce salad
*****
Tomato confi capelleti with pesto and parmesan
*****
Lamb Medallion with peppermint butter served with sautéed spinaches and mashed potatoes with white truffle essence
O / OR
Shrimps and vegetables Brochette on its Mediterranean marinade ateamed potatoes with a crust
*****
Mille-Feuilles of chocolate with wild berries cream and peppermint
*****
Coffee or Tea
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