À LA CARTE MENU
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It's the season of comfort food, forest scents, and recipes with body and character. Belé's autumn menu tells the story of pleasure to sit at the table and rediscover the ingredients of the moment, from grapes to pumpkin, passing through mushrooms, chestnuts, radicchio and cabbage. The recipes are always inspired by our beautiful heritage but they are also contaminated by distant flavours and traditions, in a perfect balance. |
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ENTRÉE
Braised lamb with sautéed escarole, bagna cauda, and bay leaf quinoa pancakes
€ 18
Smoked salmon trout with banana bread, horseradish and charred Brussels sprouts
€ 16
Seared Pak Choi with Apple Babaganush and Lime Peanut Cream
€ 14
FIRST COURSES
Handmade tagliolini with butter, lime and cumin with spicy cream of broccoli
€ 16
Onion cream risotto with traditional balsamic vinegar and thyme
€ 16
Cream of beans and pumpkin, with toasted vegetable powder and yeast, fried beans and rosemary
€ 15
Spaghettoni “Benedetto Cavalieri” with fresh tomato and basil sauce
€ 15
SECOND COURSES
Monkfish with chestnut cream, sautéed cardoncelli mushrooms and apple mostarda
€ 28
Duck breast with sweet potato cream, sautéed radicchio and maple syrup gravy
€ 27
Beef Tagliata with thyme-stewed potatoes, roasted borettane onions and crispy cheek lard
€ 26
Roasted fennels with buckwheat cream, elderberry liqueur gel and hazelnuts
€ 22
DESSERTS
Chocolate cream mousse with orange shortcrust pastry, caramelized popcorn and salted caramelgelato
€ 8
Date cake with mascarpone mousse, apple mostarda and candied ginger
€ 8
Cake and almond mousse with chicory coffee custard and radicchio
€ 8
