Bruzella Mill polenta with alpine cheese. You may have it warm or cold and I enthusiastically opted for the former. Much preferred to that which was served at Grotto Baldoria.

creamy polenta dressed with sautéed mushrooms, taleggio cheese, basil pesto & pine nuts     

Cornmeal and hazelnuts cooked in milk and manchego, served with fried kale, wild mushrooms, roasted butternut pumpkins and soy glazed nuts and seeds. This was deliciously unique, although it got to be a bit much 3/4 of the way through.

Roast Cod with Sweet Corn Polenta and Brussels Sprouts