• maso-palu-il-nostro-menu

Our menu

Plants from the fields, chestnuts, truffles, butter and cheese are expertly combined to offer a different experience for each season

Our gastronomical proposal gives full value to each season and our territory using local produce. Keeping this in mind, we have put together a “tasting menu” which changes each month, offering the best that nature and our territory have to give.

Monthly Menu

WELCOME FROM THE CHEF

HOME STARTER
Polenta with truffle cream, rabbit croquette,
vegetable dumpling with cheese fondue.
Roasted potatoes and apple salad.

FIRST COURSES
Creamy pearled barley with Trentingrana cheese, thyme and lemon zest from Garda;
Homemade pasta tortelloni with wild mountain herbs, green asparagus and chive oil.

SECOND COURSES
Low temperature cooked pork fillet with potatoes and wild berries cream;
Roast-beef cooked in the oven with black truffle from
Monte Baldo and local polenta.

CHOICE OF DESSERT

Full tasting menù
46 euro

Small tasting menù
Starter and first courses and dessert
36 euro
Starter and second courses and dessert
39 euro

A la carte menu

STARTER

HOME STARTER

Polenta with truffle cream, rabbit croquette,
vegetable dumpling with cheese fondue.
Roasted potatoes and apple salad.
14

BEEF TARTARE
Local beef with Garda lake oil, roasted bread and saffron mayonnaise.
15

“SALAM E FORMAI”
Our best selection of local cold cuts and cheese with apple salad, local honey and polenta.
16

ASPARAGUS AND EGGS
Crispy nest with mountain egg, Zambana asparagus and chive cream.
16

FIRST COURSES

ORZOTTO
Creamy pearled barley with Trentingrana cheese, thyme and lemon zest from Garda.
13

PURPLE GNOCCHI
Purple potato gnocchi with marinated trout fillet from Sorne and crispy leek.
14

TORTELLONI PASTA
Homemade pasta tortelloni with wild mountain herbs,
green asparagus and chive oil.
15

MACCHERONCINI PASTA
Homemade pasta maccheroncini with wild boar ragout scented with rosemary.
15

SECOND COURSES

DUCK LEG
Braised duck leg, mandarin sauce and
Citrus potato cream.
18

CERVO
Venison loin cooked at low temperature flavored with juniper and zirmol pine with cranberry jam and potato cream.
18

PORK FILLET
Low temperature cooked pork fillet with potatoes and wild berries cream.
17

ROAST- BEEF
Roast-beef cooked in the oven with black truffle from
Monte Baldo and local polenta.
18

SALAD
Season salad with local vegetables.
9

Service 2 euro

For reservations call +39 0464.395014
or online via our request form

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Traditional food interpreted with a modern take

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