• 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

STARTER
Antipasto del maso

Polenta with truffle cream, home made bread with
venison burger and carpaccio of “carne salada”.

FIRST COURSES

Creamy pearled barley with Trento DOC wine and Trentingrana cheese and aromatic herbs;
Homemade cocoa tortelli pasta with, zuchinis and saffron from Monte Bado.

SECOND COURSES

Rabbit roll cooked in the oven with
purple potatoes;
Roast-beef with black truffle from Monte Baldo and polenta.

CHOICE OF DESSERT

40 euro
Service included
Local water included

Small tasting menù
Starter and first courses
Or
Starter and second courses
With
Choice of dessert.
32 euro

à la carte menu

STARTER

HOME STARTER
Polenta with truffle cream, home made black bread with marinated trout fillet and creamed salted cod fish.
14
BEEF TARTARE
Local beef with Garda lake oil, bread and saffron mayonnaise.
15
“SALAM E FORMAI”
Our best selection of local cold cuts and cheese with apple salad, Brentonico honey and polenta.
16
TOASTED BREAD
Toasted bread with Casolet cheese, local sausages and black truffle from Monte Baldo.
12

FIRST COURSES

ORZOTTO
Creamy pearled barley with Trento DOC wine and Trentingrana cheese and aromatic herbs.
11
STRANGOLAPRETI
Typical bread and herbs gnocchi with butter, sage and smoked ricotta.
13
TORTELLI
Homemade cocoa tortelli pasta with, zuchinis and saffron from Monte Bado.
14
FUSILLI
Freshly homemade fusilli pasta with green wild garlic, Garda’s olive oil and local hot chilli peppers.
14

SECOND COURSES

CONIGLIO
Rabbit roll cooked in the oven with purple potatoes.
16
GUANCIOTTA
Slowly cooked veal cheek with mustard and mashed potato.
16
COSTINE
Pork ribs cooked in the oven with sauerkraut and polenta.
15
ROAST- BEEF
Roast-beef with black truffle from Monte Baldo and polenta.
16
INSALATA
Season salad with local vegetables.
7

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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