• 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, potato tart with “carne salada” meat, puff pastry with ricotta and mountain herbs; Roasted potatoes and apple salad.

FIRST COURSES

Creamy pearled barley with Trentingrana cheese, thyme and Grada’s lemon zest;

Homemade maccheroni pasta whit wild boar ragout, and rosemary oil.

SECOND COURSES

Rabbit roll cooked in the oven with pistachio grain and thyme flavor potatoes;

Roast-beef with black truffle from Monte Baldo, 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

à la carte menu

STARTER

HOME STARTER
Polenta with truffle cream, potato tart with “carne salada” meat, puff pastry with ricotta and mountain herbs; Roasted potatoes and apple salad.
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
EGG AND ASPARAGUS
Asparagus from Zambana with mountain eggs and chives mayonnaise.
16

FIRST COURSES

ORZOTTO
Creamy pearled barley with Trentingrana cheese, thyme and Grada’s lemon zest;
13
CANEDERLI
Typical bread gnocchi with chives, mountain butter and crunchy speck.
14
MACCHERONCINI
Homemade maccheroni pasta whit wild boar ragout, and rosemary oil.
15
RAVIOLI
Homemade ravioli pasta with Monte baldo herbs, green asparagus and cheese foam.
15

SECOND COURSES

RABBIT ROLL
Rabbit roll cooked in the oven with pistachio grain and thyme flavor potatoes.
17
DUCK
Slow cooked duck breast with chocolate, local hot pepper and mashed potatoes.
18
DEER
Venison stew in pine essence with red berries jam and local polenta.
18
ROAST- BEEF
Roast-beef with black truffle from Monte Baldo and polenta.
18
SALAD
Season salad with local vegetables.
8

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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