Veranda Paper

Appetizers

Lobster, Chia fig and rosemary potato

An iconic Pili dish: sweet fig, sea of lobster and earth of potato, with Cannonau sauce

Crispy Culurgiones with Pecorino Cheese Fondue and Myrtle Powder

Sardinian tradition reinterpreted in finger food style

Vegetarian

Alpine trout marinated with celery cream and juniper oil

Lake freshness and mountain scents

Confit artichoke with almond cream and mullet bottarga

Vegetables and sea blend in perfect balance

Vegetarian

Venison tartare with currant jelly and carasau bread

Game and acidity, with a crunchy Sardinian touch

First Courses

Jerusalem artichoke gnocchi with bottarga and orange zest

A dish that tells the story of the land and the sea

Vegetarian

Sheep's milk risotto, wild mushrooms and chestnut powder

Alpine comfort with sweet and smoky notes

Vegetarian

Risotto-style fregola with red prawns, dried tomatoes and basil

Sardinia in a refined version

Tagliolini with white lamb ragù and wild mint

Rustic and fresh, with Mediterranean aromas

Purple potato ravioli with leek cream and black truffle

Intense colors and strong flavors, like the land of Pili

Vegetarian

Second Courses

Juniper-scented beef fillet with celeriac puree and red wine sauce

Alpine elegance and aromatic depth

Sea bass in a carasau bread crust with garden vegetables and lemon oil

Sardinian crunchiness and lakeside lightness

Smoked eggplant with lentil cream and toasted seeds

Vegetable protagonist, with harmonious consistencies

Vegetarian

Confit duck leg with myrtle reduction and crispy polenta

Tradition and intensity, with a Sardinian touch

Grilled tempeh with Cannonau sauce and seasonal vegetables

Plant-based alternative with a Mediterranean soul

Vegetarian

Dessert

Strawberry tree honey semifreddo with carasau bread crumble and lemon gel

Sardinian sweetness and crunchy textures

Dark chocolate cake with a myrtle heart and sheep's milk ice cream

Intense and aromatic, with a surprising finish

Rennet apple millefeuille with rosemary cream and red wine sauce

Mountains and aromatic herbs in sweet harmony

Vegetarian

Prickly pear and basil sorbet with almond wafer

Mediterranean freshness and herbaceous aromas.

Vegetarian

Goat cheese cheesecake with raspberry sauce and hazelnut powder

Sweetness and acidity in balance, with a rustic touch

Vegetarian

WHERE WE ARE

Via Regina 890-E

22010 - Pianello del Lario

COMO (ITALY)