Appetizers
Cruncht breadrolls – garden courgettes – cream of burrata mozzarella – basil oil
Egg 65° – green asparagus 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
Orzotto (barley risotto) with field herbs |smoked burrata | black truffle
Homemade spaghetti “Cacio&Pepe” | asparagus carbonara
Main Course
Traditional deer stew – polenta – currant jam
Lamb shank – glazed with tamarind – mashed potatoes with horseradish – grilled chicory
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
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
Mango creamy – coconut biscuit and spuma – pinapple
The cardamomo swivel – creamy dark chocolate – pomegranate – cocoa crumble
“the hazelnut” – bignè – chantilly cream – praline – crumble – icecream
Tiramisù
