Seasonal menù


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