Reduced Menu
Isola Comacina's traditional menu without one main course* � 70,-
*Trota alla contrabbandiera (Fresh salmon trout) or Rottami di pollo in padella (chicken)
Menu Light
Isola Comacina's traditional menu without Trota alla contrabbandiera (Fresh salmon trout) and Rottami di pollo in padella (chicken)
First course - Antipasto all'isolana
Consists of a slice of tomato with a slice of lemon on top, salt, extra virgin olive oil and origano.
Following this we serve 8 different fresh vegetables: celery, carrots, baked onions, sweet peppers,
courgettes, beans, cauliflower and beetroots.
(The vegetables can change according to the season.)
On a separate plate we serve Prosciutto Tipo Praga (ham cooked in a steamer and lightly smoked in
a wood-oven) and Bresaola della Valtellina (IGP air-dried beef that is aged in our cellar).
Fourth course - Grana all'escavadora
Famous Parmigiano Reggiano (DOP) cheese. A piece of cheese is cut out of the middle
of the form and given into the hand of the client to provide a great emotional impact.
Fifth course - Arance alla castellana
Sliced oranges or peach and served with a squisite ice cream called "fior di vaniglia".
This all is covered with the traditional "crema all'isolana".
(Fruits will change according to the season, and will be sliced at the client's table or in the kitchen)
Finishing touch - Caff� all'uso delle canaglie in armi
It is a tradition that at the sound of the bell the host enters into the room and burns brandy in
the "pot" and tells the history of the Island.
Then sugar and coffee are added to the brandy and then it is served.*
*At the end of the meal of all people. If you want leave earlier caff� espresso
Wine
The white D.O.C. wine which is served with the meal is included in the price of the menu.
The price per person including wine, water, cover charge and tax is � 60,-*
CREDIT CARDS ARE NOT ACCEPTED
Price for the "Light Menu" without Trota alla contrabbandiera (Fresh salmon trout) and Rottami di pollo in padella (chicken)
The menu may vary based on availability or seasonality of dishes.
