Appetizers

Grilled white cabbage from Vinigo – sesame seeds sauce – mountain herbs chiumiciurri – wild mushrooms – crispy carrots chips

Egg 65° – potatoes cream – sheep spuma – puffed cereals

Beef tartare – tuna sauce – toasted bread

Venison hamburger | sweet onion | robiola fresh cheese | current BBQ sauce

Smoked salmon sashimi – guacamole – ponzu sauce

First Course

Whole wheat spaghetti – white meat “ ragout ” – sage  

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

Casunziei (Ravioli) stuffed with red turnips| melted butter | parmesan | smoked ricotta cheese | poppy seeds

Fusilli with lamb ragù – grilled lettuce cream – crispy topinambur chips – sheep “bottarga” 

Creamy pumpkin and miso soup – puffed polenta gnocchi – kefir – black truffle

Lukewarm smoked spaghetti | scampi tartare | bisque | herring caviar 

Main Course

Traditional deer stew – polenta – currant jam 

Chickpea balls – celery root cream – vegetable stock

Grilled beef ribeye in Kamado – oven potatoes – smoked salt 

Quail cooked in two different ways Breast with herbs in bread crust, snow peas and almonds | thigh grilled with polenta

Braised iberian pork cheek – fermented red cabbage – horseradish mushed potatoes

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 

As a MontBlanc – chstnut panna cotta – marron glacè – italian meringue

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

“the hazelnut” – bignè – chantilly cream – praline – crumble – icecream

Tiramisù