• 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, mountain herbs croquette,
puff pastry with marinated Sorne trout fillet and ricotta.
Roasted potatoes and apple salad.

FIRST COURSES
Creamy pearled barley with spruce shoots, Trentingrana fondue and blueberries;
Homemade pasta tortelloni with basil and
cherry tomatoes.

SECOND COURSES
Rabbit roll with pistachio grains and
mountain potatoes scented with rosemary;
Roast-beef cooked in the oven with black truffle from Monte Baldo and local polenta.

YOUR 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, mountain herbs croquette,
puff pastry with marinated Sorne trout fillet and ricotta.
Roasted potatoes and apple salad.
14

BEEF TARTARE
Local beef with Garda lake oil, roasted bread and saffron mayonnaise.
16

“SALAM E FORMAI”
Our best selection of local cold cuts and cheese with apple salad, local honey and polenta.
17

TOSTED BREAD BRUSCHETTA
Toasted bread bruschetta with wild green garlic, cherry tomatoes, walnuts and marinated Sorne trout carpaccio.
15

FIRST COURSES

ORZOTTO
Creamy pearled barley with spruce shoots, Trentingrana fondue and blueberriesarled barley with asparagus, fresh peas and
chive oil.
13

CANEDERLI
Typical bread dumplings with nettles, Trentingrana fondue and crispy speck.
15

TORTELLONI PASTA
Homemade pasta tortelloni with basil and
cherry tomatoes.
15

BIGOI PASTA
Homemade spaghetti pasta with green wild garlic, Lake Garda olive oil and local hot pepper.
15

SECOND COURSES

DUCK BREAST
Low temperature cooked duck breast with thyme aroma and citrus potato cream.
19

CERVO
Venison loin cooked at low temperature flavored with juniper and zirmol pine with cranberry jam and potato cream.
19

RABBIT ROLL
Rabbit roll with pistachio grains and
mountain potatoes scented with rosemary.
18

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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