Appetizers

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Venison carpaccio on a bed of cap with porcini mushrooms, celery and lamé

  flakes of trentingrana 16.00

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Beef tartare with Bernese sauce and black truffle perlage 16.00

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Mixed platter of Val di Sole cheeses with honeys and balsamic glaze 14.00 

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Potato tortel from Trentino on hood with speck  16.00

 

First dishes

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Trentino risotto with rennet apples and crispy speck 10.00

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Yellow risotto with chanterelles and porcini mushrooms 12.00

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Fresh egg pasta with jugged venison 12.00

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Tricolor dumplings on a moena puzzone fondue 14.00

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Buckwheat ravioli stuffed with venison with sage hazelnut butter and braised beef glaze 14.00

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Second courses

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Venison ossobuco with vegetable gremolada and aromatic herbs with spetzle with alpine butter 24.00

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Sliced venison fillet on a bed of red cabbage 

polenta di Storo and demi-glace with blueberries 28.00

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Braised shank in teroldego with sauerkraut 19.00

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Black angus intercosta ca. gr. 500 with rustichelle potatoes 35.00

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Grilled venison ribs on a bed of sauerkraut and pear 

Williams glazed with teroldego 26.00

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Gourmet pizza  

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Fried Neapolitan pizza, podoroso san marzano mozzarella fior di latte fresh basil 8.00

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Pantelleria cream of yellow tomatoes, buffalo mozzarella from Campania, caper leaves,

small capers, Cantabrian anchovy fillets 12.00

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Portofino mozzarella, basil pesto, semi-dry tomato, burrata stracciatella, raw ham 12.00

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Primavera Mozzarella, fresh tomato, rocket, raw ham, trentingrana flakes 12.00

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Margherita Tomato 100% Italian mozzarella fior di latte  evo oil 8.00

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Dessert 6.00

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Sacker cakes 

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Panna cotta with berries

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Apple pancakes with ice cream and berries

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                 Casolet cake and raisins               

 

 

 

 

 

Service 2.50