GRANDE MENU à la carte

APPETIZERS

•     Warm shrimp salad, cherry tomatoes and Taggiasca olives
•     "Char in the woods" (carousel of forest flavors)
•     Knife-like venison beat, scent of juniper and crisp rye bread
•     Anchovy pie on chickpea grilled Salmon terrine and prawns on spreadable oil and olive bread
•     Crispy porcini mushrooms with raspberry-sour crudités
•     Mushroom burger with "Fario" trout and red currant air
•     Fake capuccino with polenta and chanterelles
•     Spaghetti brisé pasta with wild herbs and malga fondue
•     Salmon trout tartar, orange dressing and pain brioche
•     Crunchy "Fontal" in grains of pistachios and hazelnuts
•     Salmon sushi Red cppuccio flan with blue goat's cream
•     Fritters of "Puzzone" and Saracen flour
•     Venison tartar with rye crackers and apple pralines

•     Egg yolk in raviolo, Trentingrana and browned pancetta
•     Fresh Fettuccine with porcini mushrooms and speck straw
•     Malfatti with wild herbs on concassé of cherry tomatoes and marjoram (soft gnocchi with ricotta and herbs)
•     Traditional Cančderli with speck in beef broth
•     Risotto with silver fir and "Tosela" Tagliolini with cuttlefish ink with rock sauce
•     Shelled potato shell, candied tomatoes and ginger
•     Smoked trout candies in light horseradish sauce “Pisarei e fasò” (small bean dumplings with sausage ragout)
•     Spaghetti alla chitarra in Amatriciana sauce "Caronzèi" all'ampzzana (traditional ravioli with beetroot and poppy)
•     Maccheroncini with "malghèra", walnuts and speck "Fagoc da mont" (potato and porcini crescents and malga fondue)
•     Tortelloni with burrata, pesto and tomato water "Strangolapreti" of the Council of Trento (traditional bread and herb dumplings)
•     Yellow polenta dumplings with venison ragù and venison “Tirtlen with sauerkraut” in white butter sauce flavored with cumin (traditional South Tyrolean ravioli)
•     Spaghettoni di "Matt" Felicetti selection with river carbonara
•     Chestnut soup with speck ravioli
•     Artichoke cream with small lamb medallions Trentino barley soup

•     Rosé toe cooked at low temperature, mashed potatoes flavored with lemon
•     Scotona cheek of braised beef with Pinot Noir, leek straw and celeriac puree Tyrolean goulash with Saracen polenta
•     Fillet of young bull in Mediterranean sauce and potato rosts
•     Sliced ​​venison in bacon coat, stewed potatoes and red sauerkraut
•     Lamb chops in a herb crust, first course hay sauce and artichokes
•     Baked ribs of paprika suckling pig and mustard air Polenta, mixed mushrooms and malga fondue
•     Salt sea bass Julienne of green squid on soft polenta
•     Octopus in wild garlic crust, black corn cream and tomato sauce
•     Gilt fillet with citrus scent with a bouquet of vedurine
•     Golden squid rings on black bean cream "Japanese Tempura" of prawns, squid and vegetables, Polenta soy sauce and "Tosèla" (fresh Primiero cheese cooked in a pan)
•     Stinchetto roast suckling pig with thyme and potato and leek flan Roll of puff pastry with vegetables and ricotta, tomato coulis with basil

•     Williams pear strudel and cinnamon ice cream
•     Lemon mousse cake and raspberry cream Mascarpone cloud, white chocolate sauce and figs
•     Mulled cream with berries Cheesecake with persimmons
•     Chocolate bonet with "mou" sauce
•     Ricotta pie with almond and raspberry crumble
•     Duet of chocolate mousse and maracuia sauce
•     Homemade apple fritters and vanilla ice cream
•     Slice of "Sachertorte" and mint sauce Quiche of "Renette" caramelized apple sauce
•     Calvados Soufflé "mi quit" with chocolate and orange sauce
•     Canèderli sweet with strawberries in their sauce
•     Soft hazelnuts and coffee cream Tiramisù with wild berries
•     Soft chestnut cake with wild strawberry sauce