Italian menu in English

Daily menu 21.3.2017

TYPICAL DINNER:
A buffet of fresh seasonal vegetables

HORS D’OEUVRE
Taste of salami with mushrooms in oil

FIRST COURSES
The home-made tagliatelle with deer sauce
Carnaroli rice creamed with juniper and wild berries
Large bread dumplings with smoked ham in stock

SECOND COURSES
Venison nuggets in salmi
The grilled sausage
The fondue cheeses of our dairy
Polenta (corn meal porridge) from Storo with sautéed mushrooms

OUR DESSERT
Apple strudel with Madagascar vanilla sauce

Daily menu 22.03.2017

DINNER
A buffet of fresh seasonal vegetables

FIRST COURSES
Shells/pasta with cream, smoked ham and rocket
Ravioli filled with meat and tasty with Garda oil and thyme
Spaghetti-like mixture of eggs bread-crumbs and parmesan in stock

SECOND COURSES
The braised beef in Teroldego wine „Typical dish“
Cod stewed with tomatoes
Omelet with Taleggio cheese „vegetarian dish“
Deer sirloin grilled
The grilled chicken breast

The local mashed potatoes
Courgettes with parsley

OUR DESSERT
Black Forest cake

Daily menu 23.03.2017

ROMANTIC DINNER
HORS D’OEUVRE
Asparagus pudding in golden sauce

FIRST COURSES
Ravioli of potatoes filled with mushrooms in cheese sauce
Thin tagliatelle home-made with white veal ragout

SECOND COURSES
The mixed grill:
veal, beef and pork accompanied by potato pie and broccoli
carrots with parsley

A buffet of seasonal vegetables

OUR DESSERT
Fresh pineapple with vanilla ice cream

Daily menu 24.3.2017

DINNER
A buffet of fresh seasonal vegetables

FIRST COURSES
Puff pastry strudel filled with local cheese, mushrooms and ham
Spaghetti with clams and tomato sauce
Cream soup of organic carrots and potatoes with croutons

SECOND COURSES
The pork shank with beer
Salmon with fennel and orange
Eggplant with mozzarella cheese and tomato
The grilled turkey breast
Veal grilled

Potatoes with smoked ham
Vegetables battered

OUR DESSERT
The sweetness of the Catalan cream