MIRANDA

MIRANDA

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Description

It might seem old-fashioned, but this is what the Miranda Restaurant, in its constant search for quality, actually offers.  The tradition of high quality raw materials remains an important constant, the aromas, together with the details, the care, the attention, make the environment cozy and enchanting. Priority is given to authenticity, thanks to the particular attention given to km0 products, provided by the lake and locally, from the aromas of herbs and spices grown in the garden….and magic takes the stage! 


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It might seem old-fashioned, but this is what the Miranda Restaurant, in its constant search for quality, actually offers.  The tradition of high quality raw materials remains an important constant, the aromas, together with the details, the care, the attention, make the environment cozy and enchanting. Priority is given to authenticity, thanks to the particular attention given to km0 products, provided by the lake and locally, from the aromas of herbs and spices grown in the garden….and magic takes the stage! 


Á la carte

Starters

  • The tradition Miranda starter: home-smoked salmon, smoked swordfish, shrimp with cocktail sauce, BreadButterAnchovies
  • Roasted octopus, pureed potato soup and parsley sauce
  • Lake dish: Dried sardines, wels catfish salad, smoked trout
  • Honey-baked duck on fingerling potatoes
  • Chopped liver pate’ with Sauternes, dehydrated figs and lettuce

First Course

  • Fusillotti with Kamut flour, broccoli, garlic, hot pepper olive oil and dried twite shad
  • Risottino vialone nano, with Franciacorta saten and marinated red shrimp
  • Risottino with red turnip, crispy quail thigh, blue cheese
  • Home-made ravioli with egg and saffron pasta, porcini hearts and local formagella fondue
  • Spaghetti with tomato sauce
  • Egg noodles with Bolognese sauce

Second course

  • Red Tuna with Pistacchio crust, salad and soy sauce
  • Fario trout, grown in the Adige rivers and cooked slowly with clarified butter and served on a small spinach pie.
  • Veal jowl, red, caramelized, Tropea opinoins and polenta
  • Rack of lamb, raised freely, n Polignano carrots

Dessert

  • Mixed nuts muffin with pastry cream
  • Chocolate souffle’ with red fruit sherbert
  • Creme brulèe with saffron
  • Apple tarte with cinnamon ice cream
  • Semifreddo (chilled dessert) with Piemontesi IGP nuts.

We suggest the following wines:
Verduzzo Friulano Az. Livon
Passito di Pantelleria Az. Duca di Castelmonte
THE MENU CHAGES ACCORDING TO THE SEASON

Speciality

Risotto with the aromas of the Iseo Lake

Typical local dish

Risotto with the aromas of the Iseo Lake

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