Meet our producers… Pio Tosini has been producing Prosciutto di Parma in the town of Langhirano in the heart of the Parma River Valley since 1905 when Ferrante Tosini started his business curing pork. It is still a family business, carried on by his great, great grandson, Giovanni. It is of exceptional quality and we consider it to be the best Prosciutto di Parma produced today. Welcome to Ristorante Del Lago We are excited to have you join us at Ristorante Del Lago. Designed by Adam D. Tihany and inspired by the beautiful villas of Lake Como. Ristorante Del Lago translated to “Restaurant of the Lake” is a combination of architectural expertise, authentic regional Italian Cuisine, delicious Italian wines and cocktails, embraced in a fun and an inviting atmosphere. Let us guide you through a dining experience and imagine yourself in Italy. Experience our menu… We encourage you to begin your meal with a selection of antipasti to share at the table. We then recommend two to three courses per guest, as our portions are designed to allow you to sample more variety from our kitchen. Compliment your meal with wine. Our extensive regional wine list will provide a selection of varietals to perfectly complement the Italian Cuisine. Be sure to save room for our dessert selection. From traditional tiramisu to house made Gelato. And of course in true Italian fashion a cordial selection to finish the meal. Buon Appetito! Parmigiano Reggiano Valserena has been produced by the Serra family in Emilia Romagna for 15 years. They raise 200 Bruna Alpina brown cows which produce a low yield, rich milk. There are only four brown cow producers of Parmigiano and the Serra family produces less than 8 wheels per day. They age the cheese for a minimum of 24 months to gain their trademark sweet, delicate cheese, with a golden yellow color. Bertagni cheeses are hand made in the Alta Garfagnana region of Tuscany by the father and son team of Bruno and Verano Bertagni. They source milk from 17 small farms in the area to produce the most exquisite sheep’s milk pecorino cheeses. Acetaia Cattani is a fourth generation family owned balsamic producer in Modena, Italy. They have an unbridled passion for producing balsamic in the Modenese tradition, with sweet indigenous grapes from their own vineyard in the local hillside. Castello di Ama produces a lively, peppery olive oil in a small hamlet nestled among gentle Tuscan hills, in the Chianti Classico region. It is of exceptional quality and adds a unique finish to cuisine. Emanuela Perenzin operates the historical fourth generation Perenzin Latteria in Bagnolo di San Pietro di Feletto in the northern Italian region of Veneto. Emanuela buys incomparable cow, goat & buffalo milks from small farms in the region to produce award winning cheeses, including Caciottona di Capra in Foglie di Noce, a goats milk cheese seasoned in walnut leaves revealing a strong & spicy flavor during the six month aging process. Our Broadmoor Estate Grown Farms will harvest much of Ristorante Del Lago’s Lago’s herbs, herbs, vegetables and produce sparkling ~~ spumante Cocktails Le Colture, Colture “Sylvoz”, Prosecco, Treviso Luce del Sole Veneto, NV 10 Rotari, Rotari “Flavio”, Metodo Classico, Brut, Riserva, Trento Trentino, 2003 14 Grapefruit Vodka, Aperitivo Aperol, Honey Citrus Negroni Tanqueray Gin, Campari, Sweet Vermouth Ca’ Montanari, Montanari Lambrusco di Modena, Secco “Opera 02”, Emilia-Romagna, 2012 11.75 11 Aperol Spritz Aperol, Prosecco, Soda Contadi Castaldi, Castaldi “Rosé”, Brut, Franciacorta, Lombardia, NV 12 Palladino, Palladino Moscato d’Asti, Piemonte, 2013 13 Bicicletta Campari, Pinot Grigio, Soda Cardinale white ~~ bianco Tanqueray Gin, Campari, Dry Vermouth Falanghina, Falanghina Terradora di Paolo, Irpinia Campania, 2012 11 Vermentino, Vermentino Morisfarms, Toscana, 2011 9 Peach Puree, Crème de Peche, Prosecco Sanguinello Verdicchio dei Castelli di Jesi, Bucci, Classico Superiore Marche, 2012 Bellini Campari, Limoncello, Blood Orange 13 Pinot Grigio, Grigio Kaltern Caldaro Südtirol / Alto Adige, 2012 12 Bottled Friulano, Friulano Ronchi di Pietro, Colli Orientali del Friuli Friuli-Venezia Giulia, 2013 10 Greccheto, Greccheto Arnaldo-Caprai, “Grecante”, Colli Martani Umbria, 2012 14 Chardonnay, Chardonnay Tenute del Cabreo, “La Pietra” Toscana, 2011 Birras 17 Coors Light 5.75 Bud Light 5.75 Fat Tire 7.00 Heineken 6.75 Mass Transit 7.00 Non-Alcoholic Budweiser Corona Stella Artois Miller Lite Laughing Lab Clausthauler 5.75 6.75 6.75 5.75 7.00 5.75 Draft Birra Birra Moretti 7 Moretti La Rossa rosé ~~ rosea Costaripa, Costaripa “Rosamara”, Valtènesi Chiaretto Lombardia, 2013 12 Bar Del Lago Vino Rosso and Blanco Carafe 8/ 16 red ~~ rosso Non Alcoholic Specialties Pinot Nero, Nero Castelfeder, “Glener” Südtirol / Alto Adige, 2012 16 Corvina, Corvina Lenotti, Valpolicella, Classico Veneto, 2012 10 Barbera d’Asti, d’Asti Bersano, “Costalunga” Piemonte, 2012 12 13 14 11 Cabernet Sauvignon, Sauvignon Tenuta San Leonardo “Terre” Vigneti delle Dolomiti, Trentino, 2009 Peach Puree, Grenadine, Sprite A Refreshingly Delicious Drink Torani Syrup, Soda Water, ½ and ½ Vivreau Water 4 House Filtered Water available Still & Sparkling Merlot, Merlot Valter Scarbolo, Friuli, Friuli-Venezia Giulia, 2011 Fresh Lemon & Lime Juice, Sparkling with Lavender Sugar Rim Italian Cream Soda Sangiovese, Sangiovese Rodáno, Chianti Classico Toscana, 2008 Limonata Virgin Bellini Cannonau di Sadegna, Nuraghe Crabioni Sardinia, 2011 6.50 15 PRIMI PIATTI ANTIPASTI ANTIPASTI MISTI 15 per person Our Daily Selection of Verdure, Formaggi & Salumi VERDURE House Mozzarella & Heirloom Tomatoes 8 Clams & Fregola Spaghetti Cacio & Pepe, Roman Style Cheese & Pepper Pomodoro, Classic Tomato Sauce Amatriciana, Smoked Pork, Cheese, Tomato Sauce 13 12 13 Cheese Tortellini en Brodo 15 VealRavioletti Parmigiano, Sage 15 12 Marinated Beets, Hazelnuts Ricotta Salata 7 Mushrooms & Farro 8 House Ricotta, Black Pepper Tuscan Olive Oil 9 Marinated Zucchini, Mint, Garlic 7 Citrus Salad, Pistachio, Olives & Chile 10 Lettuces & Herbs, DOPG Balsamico 10 Vitello Tonnato 12 Our Lasagne Classic Tomato Sauce, Roasted Meats Ricotta, Parmigiano 15 Canestri alla Carbonara Country Pasta, Pecorino, Cured Pork 14 Penne alla Norma Tomatoes, Eggplant, Basil 11 FORMAGGI Formaggi Misti Our Daily Selection of 3 Cheeses 17 per person Parmigiano Reggiano Valserena Cow Milk Emilia 10 Fontina, Cow Milk, DOP, Valle d’Aosta 9 Toma della Rocca, Mixed Milk Alta Langa, Piedmont 9 Gorgonzola Dolce, Cow Milk, DOP Lombardy 7 Taleggio, Cow Milk, Lombardy 7 Pecorino Riserva, Sheep Milk, DOP Tuscany 9 SALUMI Salumi Misti Our Daily Selection of 3 Meats 15 per person Prosciutto di Parma Pio Tosini Langhirano 8 Mortadella con Pistacchi 6 Guanciale Affumicato 7 Salame Felino 7 Bresaola 7 SECONDI PIATTI Saltimbocca Veal Scaloppini Prosciutto, Sage 24 Pollo Arrosto ½ Chicken, Potatoes, Salsa Verde Whole Chicken, For Two 20 36 Roman Meatballs Smoked Ricotta, Buckwheat Polenta 18 Wood Fired Striped Bass Sugar Snap Pea Salad, Ricotta Lemon Basil Pesto 28 Sicilian Fire Roasted Swordfish Eggplant Agro Dolce 25 House Made Italian Sausages Roasted Red Peppers 18 CONTORNI 7 each Roasted Cauliflower, Capers PIZZA Grilled Radicchio Tuscan Olive Oil, Sea Salt, Guanciale 12 Tomato Sauce, Basil, Mozzarella 12 Sugar Snap Peas, Oregano, Lardo House Sausage, Broccoli Rabe, Garlic Tomato Sauce 13 Heirloom Tomatoes, DOPG Balsamico Zucchini, Chilies, Basil & Mozzarella 13 Fire Roasted Potatoes, Rosemary Prosciutto di Parma, Oregano, Ricotta 15 Carrots, Honey, Mint
© Copyright 2024 Paperzz
