Antipasti della tradizione Traditional cold starters. Radicchio marinato all'olio d'oliva del Garda con melagrana e marmellata di prugne
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1 Antipasti della tradizione Traditional cold starters Radicchio marinato all'olio d'oliva del Garda con melagrana e marmellata di prugne Radicchio, marinated in olive oil from lake Garda with pomegranate and plums marmelade Petto d'anatra marinato su bouchè di cavolo capuccio e spicchi di arancia e aceto balsamico di Modena Marinated duck breast on cabbage Boquet with orange slices and balsamic vinegar of Modena Il nostro speck di spalla e lardo con marmellata di mela Renetta e crostini di pane del contadino Our bacon and "Lardo" with Renetta apple jam and farmer's roasted bread cubes Salmone marinato all'aneto con burro mantecato e pan brioche salmon, marinated with dill, accompanied by kneaded butter and sweet white bread Patè di capriolo con crema di mirtillo e Pan Brioche alle noci 18,00 Roe patè with blueberries sauce and walnut bread Trota in carpione al Trento Doc su bouquet di insalatina e olio del Garda Soused Trout with Trento Doc sparkling wine on a bouquet of salad and Garda oil 13,00
2 Primi piatti tipici Traditional warm starters Tagliolini di pasta fresca verdi con ragù di carni bianche e verdurine del orto Green home made tagliolini (pasta) with white-meat ragout sauce and vegetable from our garden Tagliatelle di pasta fresca alla montanara (Piatto Storico di 30 anni fa) Fresh tagliatelle Montanara style (a traditional dish of our house, since 30 years) Crema di ceci con code di gamberi scottati in pentolino Chickpeas soup with seared prawn in saucepan Gnocchi di patate novelle con code di gamberi e punte di asparagi verdi Potatoes gnocchi shrimps tails and green asparagus Canederli di verza su fonduta di puzzone di Moena e burro nocciola Savoy cabbage dumplings on fondue of "puzzone di Moena and brown butter Cappellacci di pasta fresca verdi con asparagi bianchi e ricotta affumicata Green cappellacci (home made pasta) filled with white asparagus and smoked ricotta
3 Secondi di pesce Fish main courses Trancio di ombrina al forno con punte di asparagi verdi e olio d'oliva del Garda Croaker steak baked with green asparagus and olive oil of lake Garda Code di gamberi in tempura con le sue verdurine Prawn in tempura with vegetables Secondi di carne Meat main courses Supreme di faraona al forno con involtino di asparagi verdi in mantello di speck Backed supreme guinea fowl with wrapped roll of green asparagus and speck Tagliata di cervo su salsa di mirtillo rosso con pera della val di Non e polenta gialla di Storo Sliced deer steak in cranberry sauce on pears from the Val di Non with yellow Storo polenta 22,00 Carrè d'agnello al forno con asparagi bianchi gratinati Lamb carrè baked with gratin of white asparagus Filetto di maialino da latte in mantello pancetta e spicchi di mela al pino mugo su purè di patate Porc fillet with bacon mantel, apple slices pine flavoured and potatoes pureè
4 Formaggi Cheese Mosaico di formaggi della Val di Non servito con varie confetture dello Chef Cristian Bertol Cheese-Mosaic of Val di Non served with various jams of our Chef Cristian Bertol Composizione di formaggi di caprino di Lauregno con miele multifiore di Malosco Composition of goat cheese of Lauregno with multifloral honey
5 Dessert freddi Cold Desserts "il mio tiramisù in coppa Martini" "My tiramisù in Martini cup" Torta di ricotta e nocciole con marmellata di albicocche e gelato alla vaniglia Ricotta and hazelnuts cake with apricot jam and yoghurt ice cream Torta di fregolotti con gelato alla vaniglia "Fregolotti cake" (crispy cake with butter) with vanilla ice cream Dessert caldi Warm Desserts Soufflè di cioccolato nero al cuore tenero su crema di vaniglia Dark chocolate soufflé with a soft chocolate core on vanilla cream Baby strudel alla "pasta matta" con mela Renetta su salsa alla vaniglia Baby Renetta apple pie with vanilla sauce Frittelle di mele su salsa di fragole e gelato al pistacchio Apple pancakes with strawberry sauce and pistachio ice cream
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