Gastronomic Emotions

Gastronomic Emotions at our Milio Restaurant

To start with

Lobster Carpaccio with Orange scented Fennel Salad

and Basil Vinagrette

Liquid Rocket and Mountain Herbs' Salad with Culatello

from Zibello,  Charentais Melon Jelly and Bitto Cheese

Crème Brulée

Salad of Herbs and Field Flowers, Chanterelles Mushrooms

and Pan Sered Duck Foie Gras with Raspberry Vinaigrette

Sushi and Sashimi of Yellow Tuna and organic Raspberry

Soy Sauce

King Prawns in Tempura with Mojito of Ginger and Soy

Soups, Pastas and Risottos

Snails and Leeks Soup

Carnaroli Risotto with Albenga Artichokes,

Marjoram and Tomatoes

Black Noodles in Saffron and Cuttlefish Sauce

Ravioli of Venison with a light Fondue of Taleggio Cheese and Truffle

Cavatelli Pasta in Broccoli, Mussels, Clams and Razor Shells Sauce

Fish, Seafood and Meat

Red Mullets Strudel with Italic Riesling Froth and White Asparagus,

Potatoes Snow

Aromaticly Steamed Sea Bass in a Banana Tree leaf

with Crispy Vegetables, parfumed Rice and Hoy Sin Sauce

Blue Lobster in Chocolate Sauce with Small Vegetables

and Pinot Noir Foam

Wild Pork Fillet with Myrtle and Nebbiolo Wine Sauce

Ragout of Stewed Apples and Braised Cabbages

Rack of Scottish Lamb filled with Olives and Scallops

Pine Nuts Icecream, Chick Peas and Spring Onion Puree

Deer Chops in Herbs Crust Morels and Black Pinot Wine Sauce,

Wild Mushrooms and Maize Polenta

Wild Hay Taste Fillet of Charolais (for 2)

with Potatoes and Vegetables