Starters by Giulia
Dish dedicated to Flavio Baggio: Sauris Culatello with marinated Treviso radicchio, buffalo morsels from Campania with anchovy fillet from the Cantabrian Sea, Valbrenta mushrooms in tempura, mushroom soufflé on cheese cream
Smoked Black Angus with toasted bread bruschetta, butter and marinated chanterelles
Carpaccio of carne salada Trentina with marinated porcini mushrooms
Parma ham aged 18 months
Platter of Grappa cheeses with honey and radicchio jam
Local sopressa, Grappa bastard cheese with honey, walnuts and polenta
Valbrenta mushrooms in tempura with sweet and sour sauce
First courses by Patty
Bean cream with dumplings in gavetta
Risotto with Treviso radicchio and Mantovana pumpkin
Potato gnocchi with Iberian lean raguttino* and crispy Grana
Tortelloni stuffed with porcini mushrooms pan with butter and Grana
Tagliatelle with chanterelles and Speck of Asiago
Pappardelle with deer ragout *
Garganelli with gorgonzola and smoked guanciale
Spaghetti with tomato and basil
Historic dish of Grappa dedicated to Luigi Agnolin
Gnocchi with bacon and gorgonzola, baked veal roll and potatoes
Second courses
Adult cattle tartare Piedmont and its toppings
Baked veal roll with radicchio sauce and roasted potatoes
Chicken tagliata with rocket, Grana flakes, balsamic vinegar and pomegranate
Sandwich with Scottona Hamburger, melted cheese and French fries
Jugged venison stew with grilled polenta
Beef fillet in fresh porcini mushroom cream
Pluma* of Iberian piglet with baked Treviso radicchio
Great mushroom dish
Chanterelles, porcini mushrooms, chiodini mushrooms*, mixed forest*, with polenta and morlacco
Fish second courses
Vicenza-style cod with polenta
Grilled meat
Grilled beef rib (500 / 600gr.)
Sliced beef steak (500 / 600gr. Min.2 pax) with rosemary oil
Mangalica steak * Hungarian (200gr.)
Beef fillet
Chuleta* (chop) of Iberian piglet
Lamb chops * with tabasco sauce
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 >>
Desserts by Giulia
Coppa della Mena: amaretto macaroons with chantilly cream and whipped cream
Tyrolean apple strudel
Panna cotta with berries
Homemade tiramisu
Puff pastry with chantilly cream and fresh figs
Hazelnut ice cream on crunchy wafer with dark chocolate coulis
White or black truffle... coffee or Cointreau drowned
Natural pineapple
Lemon sorbet