First Course
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”Bigoli” fresh pasta with Garda lake sardines , fried capers, Mediterranean pine nuts and crumbs of Tarallo salted biscuit
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”Paccheri” pasta Amatriciana style with “Guanciale” cheek lard and Roman Pecorino cheese
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Spaghetti “Felicetti” with clams, grilled squid and cream of carrot and fish eggs
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Tortellone flavored with Tremosine saffron, stuffed with Porcino mushrooms, crunchy pumpkin and hazelnuts paste
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Risotto with melon, dried “Culatello di Parma” ham and Trento Doc sparkling wine
Main Courses
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Streaked aubergine balls, red onions jam and Pecorino cheese mousse
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Grilled octopus tentacle and scallop, whole wheat red rice, mango and tomatoes chutney
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Smoked sliced beef from Lessinia plateau, Chanterelle mushrooms and glazed shallot
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Farmyard chicken breast flavoured with “Susina di Dro” plums, potatoes and leeks casserole
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Fillet of sea bass cooked on the skin scented with “Gin Mare”, vegetables caponata, puffed tapioca pearls
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Starters
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Lukewarm octopus, spelt and small vegetables salad, chickpea fritters, scent of rosemary
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Marinated trout, Panzanella bread salad, Tropea red onion flavored with raspberries vinegar
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Organic poached egg in crunchy crust, Chaterelle mushrooms flan, “Boscatell del Trentino” cheese fondue
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Green salad, Granny Smith apple, walnuts, sweet mustard and honey dressing
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Tartar of local “Carne salada” typical cured beef, waffle and mousse of Trentingrana cheese, Arco figs and strawberries
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Vegetables caponata
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Mixed salad
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Potatoes Sauté
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Grilled vegetables
Dessert
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Orange blossom cheesecake and “Susina di Dro”plum jam
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Greek yogurt light mousse, almond brittle and cranberries
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Mille Feuille with caramel ganache and caramelized hazelnuts
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Mango Alphonso sorbet
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Strawberry and lemon iced biscuit, basil dacquoise
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“Valrhona” Raspberry white chocolate mousse on pistachio grains
