Seasonal menù


Starters by Giulia

“Dalla Mena” appetizer: Capicollo with marinated porcini mushrooms, local Sopressa with marinated radicchio, Bastardo del Grappa cheese with honey and walnuts, Treviso radicchio in tempura with sweet and sour sauce and Bassano broccoli flan on cheese cream. The dish will be paired with a glass of Ferrari Maximun Brut Blanc de Blancs

Smoked Black Angus with toasted bread bruschetta, butter and marinated chanterelles

Sauris culatello with marinated Treviso radicchio

Local sopressa with porcini* mushrooms

Parma ham aged 18 months

Adult cattle tartare Piedmont and its toppings

Platter of Grappa cheeses with honey and radicchio jam

Treviso radicchio rolls gratin with bacon and cheese

Treviso radicchio in tempura with sweet and sour sauce

First courses by Patty

Norwegian soup (with cod, salmon and herbs)

Risotto with Treviso radicchio and Morlacco del Grappa

Bigoli with Iberian lean raguttino* and crispy Grana

Tagliatelle with porcini mushrooms and truffle oil

Pappardelle with deer ragout *

Potato gnocchi with gorgonzola and smoked bacon

Spaghetti with tomato and basil

Historic dish of Grappa dedicated to Luigi Agnolin

Gnocchi with bacon and gorgonzola, house roast and potatoes

Second courses

Bassano broccoli gratin with Morlacco cheese

Baked pork loin with porcini mushroom sauce

Cockerel * with beer sauce and roast potatoes

Chicken escalope with Treviso radicchio

Sandwich with Scottona Hamburger, melted cheese and French fries*

Scottona fillet with grilled Treviso radicchio

Grilled meat

Grilled beef rib

Sliced beef steak (Min.2 pax)

Sorana Tomahawk

Scottona fillet

Lamb chops *

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*

Grilled Treviso radicchio

Gluten free menu

Our cuisine offers also gluten free dishes. See the menu >>


During the period of Lent our chefs will delight you with fish specialties

Desserts by Giulia

Coppa della Mena: amaretti dipped in Baiyleis with chantilly cream and whipped cream

Caramel parfait covered with hazelnut

Tyrolean apple strudel on apple sauce

Chocolate Chunky Brownie with salted Mou glaze

Homemade tiramisu

Rubi Chic with yogurt with red fruits heart

Puff pastry with chantilly cream and orange

Cream ice cream on crunchy wafer with hot blueberries

White or black truffle... coffee or Cointreau drowned

Natural pineapple

Lemon sorbet