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
