Starter
-
Marinated trout tartare with "puntarelle" with oil and lemon15.0
-
Battuta di scottona to the knife15.5
-
Carpaccio of our "carne salada", trentingrana cheese and sweet and sauer cappucci15.5
-
Diced roasted rabbit in smoked bacon with salad and "dro-plum15.5
-
Bread crust egg "ovetto" with soup and white asparagus salad15.0
Main course
-
Potato dumplings stuffed with white veal ragout, with cheese cream and roasted shitake mushrooms15.5
-
Home made tagliatelle with beef-ragout, celery and crunchy carrots15.5
-
Ravioli with ricotta cheese and green asparagus with saffron-scented cream15.5
-
Orzotto" creamed with radicchio and sausage sauce15.0
-
Pasta e fagioli15.0
Second courses
-
Vegetarian fillet14.0
-
Salmon trout cooked in evo oil "imperiale d.o.p." cauliflower and roasted montain potato21.0
-
Fiorentina t-bones steak7.0
-
Sirloin steak25.0
-
Grilled and sliced beefsteak27.0
-
Tomahawk of scottona9.0All'etto
-
Skewer meat21.0
-
Cockerel22.0
-
Lamb ribs with mashed potaoes25.0
-
Season sides7.0
Dessert
-
Mille-feuille with chantilly cream and strawberries9.0
-
Strawberry sorbet "ghiacciato" with lemon cream and liquorice powder9.0
-
Crème caramel with mascarpone mousse9.0
-
Banana ice cream, coconut biscuits, cocoa sauce and toasted cocoa beans9.0
-
Chocolate cake with a soft heart and vanilla sauce9.5
