Starters by Giulia
“Dalla Mena” appetizer: Smoked Black Angus with marinated chanterelles, Capicollo Lucano with morsel of Campana buffalo mozzarella, Parma ham and melon, Valbrenta mushrooms in tempura with sweet and sour sauce and vegetable flan on cheese cream. The dish will be paired with a glass of Ferrari Maximun Brut Blanc de Blancs
Quenelle of creamed cod on toasted bread
Sautè mussels* and clams*
Sauris culatello with marinated porcini mushrooms
Buffalo carpaccio with Bastardo del Grappa flakes and cherry tomatoes
Piedmontese adult bovine tartare and its condiments
Parma ham aged 18 months with melon
Platter of Grappa cheeses with honey and Tropea onion jam
Valbrenta mushrooms in tempura with sweet and sour sauce
First courses by Patty
Spaghetti with seafood (clams*, mussels* and scampi)
Linguine with lobster
Risotto with mixed forest mushrooms and Morlacco cheese
Fettuccine with porcini mushrooms and truffle oil
Fresh pasta tortelli stuffed with chanterelles with butter and sage
Pappardelle with wild boar raguttino * with a knife and smoked ricotta flakes
Homemade bigoli with duck sauce*
Tagliolini with rocket pesto and cherry tomatoes
Potato gnocchi with gorgonzola and smoked bacon
Historic dish of Grappa dedicated to Luigi Agnolin
Gnocchi with bacon and gorgonzola, house roast and baked potatoes
Giulia's second courses
Vicenza-style cod with soft polenta
Fillet of sea bass* to the Mediterranean
Sliced tomato with buffalo mozzarella Campana alla caprese
Beef roast beef with Apulian burratina
Turkey escalope with mixed forest mushrooms
Chicken tagliata with rocket, corn, cherry tomatoes and Grana flakes
Sandwich with Scottona Hamburger, melted cheese and French fries*
Alpine Scottona fillet (with grilled porcini heads)
Grilled meat
Polish "Premium Krowa" Sorana Tomahawk (minimum cut of 1kg)
Rib / Sliced beef selection "Da Claudio" (minimum cut 7 / 800gr.)
Rib / Sliced Irish "Green Land" beef (minimum cut 7 / 800gr.)
Scottona fillet
Lamb ribs*
Mixed grilled meat (chicken, sausage, pork chop and bacon)
Chicken / turkey breast
Side dishes
Baked potatoes
Fried potatoes*
Grilled vegetables
Mixed salad
Beans in sauce
Mixed forest mushrooms
Gluten free menu
Our cuisine offers also gluten free dishes. See the menu >>
Desserts by Giulia
Coppa della Mena: amaretti dipped in Baiyleis with chantilly cream and whipped cream
Grappa meringue with strawberry coulis
Chocolate cabossa with caramel and hazelnut heart
Apple, blackcurrant and almond delight
Rubi Chic with yogurt with red fruit filling
Puff pastry with chantilly cream and yellow peache
Decomposed mousse with three chocolates
Homemade tiramisu
Creamy ice cream with berries sauce on a crunchy wafer
White or black truffle... coffee or Cointreau/Grand Marnier drowned
Natural pineapple