Discover the exquisite menu at Hotel Ristorante Miranda in Riva di Solto, Italy.

Starters

• Polipo con crema di zucca e chips croccanti – Tender octopus paired with a velvety pumpkin cream and perfectly crispy chips for texture contrast.
• Patè di fegatini, tartufo, panbrioche, e cipolla rossa caramellata – A luxurious foie gras pâté infused with truffle, served alongside soft panbrioche and sweet caramelized red onion.
• Capasanta con contorno di patata affumicata e leggero guazzetto alla puttanesca – Fresh scallop complemented by smoky potato and a delicate puttanesca broth.
• Uovo Pochè fritto, Strachitunt, crema di castagne e tartufo nero – A sophisticated dish featuring fried poached egg with Strachitunt cheese, chestnut cream, and black truffle.
• Culatta riserva con pizzetta fritta e stracciatella – A reserve culatta ham served with fried pizzetta and fresh stracciatella cheese, offering a delightful taste combination.

Mains

• Spaghettoni alla carbonara lago uova, trota affumicata, pecorino e uova di trota – Thick spaghettoni pasta dressed with lake egg carbonara, smoked trout, pecorino cheese, and trout roe for a rich umami burst.
• Calamarata mantecata con crema di patate, pomodorini e cozze – Calamarata pasta enriched with creamy potato purée, cherry tomatoes, and fresh mussels for a harmonious seafood medley.
• Raviolo con cuore ripieno di rapa rossa, gorgonzola dolce e scampi – Handmade ravioli filled with red beetroot, sweet gorgonzola cheese, and succulent scampi, blending earthiness and the sea.
• Risotto Carnaroli Riserva San Massimo, fave, polipo e 'Nduja – Creamy Carnaroli risotto enhanced with fresh fava beans, tender octopus, and spicy Calabrian 'Nduja for an exciting bite.
• Agnello con morbido di topinambur e scalogno – Succulent lamb served with smooth Jerusalem artichoke purée and caramelized shallots, a comforting and refined dish.
• Branzino d’altura su letto di crema di ceci e porro bruciato – Elevated sea bass served on a bed of creamy chickpea purée and smoky charred leek.
• Maialino da latte croccante, indivia e senape – Crispy suckling pig accompanied by endive and a hint of mustard, delivering a perfect balance of textures and flavors.
• Anguilla laccata in salsa teriyaki, finocchi e arancia – Teriyaki-glazed eel paired with fresh fennel and orange, offering a vibrant fusion of sweet and savory notes.
• Costata di manzo selezione grass fed con frollatura di 40 giorni servita con verdure grigliate e patate arrosto – Grass-fed beef ribeye aged 40 days, served with grilled vegetables and roasted potatoes for a hearty and flavorful meal.
• Vitello in doppia panatura croccante servito con misticanza e tartare di pomodori al balsamico – Double-breaded veal, crispy on the outside and tender within, accompanied by mixed greens and balsamic tomato tartare.

Desserts

• La nostra versione di Tarte Tatin di mele con semifreddo alla cannella – Our unique take on apple tart Tatin served with cinnamon semifreddo, melding warm and cold sensations.
• Torta di Rose con cremoso allo zabaione – Delicate rose-shaped cake paired with a luscious zabaglione cream, a true northern Italian classic.
• Tiramisù 2.0 – A modern interpretation of the beloved tiramisù, reinvented to delight your palate with familiar flavors and contemporary techniques.
• Caramello salato, lampone, cioccolato bianco – A luscious dessert featuring salted caramel, fresh raspberries, and white chocolate, delivering a perfect sweet and tangy harmony.
• Rum plantation xo 20 anni servito con selezione di cioccolati fondenti – A distinguished 20-year-old Plantation XO rum paired with a selection of fine dark chocolates, perfect for a sophisticated finish.

Drinks and Specials