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,
puff pastry with mountain marinated trout fillet;
Homemade bread with mini sausage burger.
Roasted potatoes and apple salad.

FIRST COURSES

Creamy pearled barley with pumpkin, chestnuts and rosemary scented oil;

Homemade tortelli pasta with with chestnuts,
champignon mushrooms and smoked ricotta.

SECOND COURSES

Low temperature cooked quail breast at with the aroma of sage with Castione chestnuts and potato cream;
Roast-beef cooked in the oven with black truffle from
Monte Baldo, chestnuts, and local polenta.

CHOICE OF DESSERT

Full tasting menù
44 euro

Small tasting menù
Starter and first courses and dessert
35 euro
Starter and second courses and dessert
38 euro

A la carte menu

STARTER

HOME STARTER

Polenta with truffle cream, puff pastry with mountain marinated trout fillet, homemade bread with mini sausage burger.
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

VEAL TONGUE
Corned veal tongue with green sauce and
typical pepper sauce.
14

FIRST COURSES

ORZOTTO
Creamy pearled barley with pumpkin, chestnuts and
rosemary scented oil.
13

GNOCCHI
Polenta gnocchi with chanterelle mushrooms, mountain pine pesto and Trentingrana fondue.
15

BIGOI
Fresh cranberry pasta spaghetti with venison ragout
with the scent of juniper.
15

TORTELLI
Homemade tortelli pasta with with chestnuts,
champignon mushrooms and smoked ricotta.
14

SECOND COURSES

QUAIL BREAST
Low temperature cooked quail breast at with the aroma of sage with Castione chestnuts and potato cream.
18

VEAL CHEEK
Veal cheek stewed with mustard flavor with radicchio cooked in Teroldego red wine and potato cream.
17

DEER
Pine scented sliced venison rump with lovage celery cream and local polenta.
18

ROAST- BEEF
Roast-beef cooked in the oven with black truffle from
Monte Baldo, chestnuts, 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

Traditional food interpreted with a modern take