Appetizers

Grilled radicchio salad – Red turnip BBQ sauce – sesam – chimichurri  

Potatoe pancake – mushrooms – salted vegetables – herbs 

Venison hamburger- sweet onion – robiola fresh cheese – Ribes BBQ sauce

Egg 65° – potatoe cream and black truffle – sheep spuma – puffed cereals

Beef tartare – tuna sauce – toasted bread

Smoked salmon sashimi – guacamole – ponzu sauce

First Course

Traditional red cabbage soup – beans from Lamòn

Whole wheat spaghetti – white meat “ ragout ” – sage  

Homemade egg “ Pappardelle ” (kind of pasta) – game ragout  

Tortelloni with roasted guinea fow – Chicken-leek broth restricted – porcini mushrooms  

Pumpkin spaetzle – light gorgonzola sauce – black truffle

Red turnip spaghetti – rocket-basil pesto – bear spuma – capers powder

Main Course

Traditional deer stew – polenta – currant jam 

Lamb shank – glazed with tamarind – mashed potatoes with horseradish – grilled chicory

Grilled beef in Kamado – oven potatoes – smoked salt 

Ret partridge cooked in two different ways – grilled breast with carots and thigh stew with polenta 

Braised beef with Lagrein – foie gras – grilled radicchio salad – Pearà sauce

Slice of alpin char fish – smoked potatoe cream – red braised cabbage – herring caviar 

Dessert

Warm apple strudel – vanilla cream 

Buckwheat cake – berries jam – vanilla ice cream 

Dark chocolate mousse – raspberry – balsamic reduction – hazelnuts crumble 

Chestnuts crème Brulèe – glasè – white chocolate – mashed persimmons  

The cardamomo swivel – creamy dark chocolate – pomegranate – cocoa crumble

Crumbly focaccia – olive oil ice-cream – candied olives – bitter marmelade

Tiramisù