ARTE DI CARNE: Meat and Tradition Tasting Menu
• Milk bread, potato focaccia, lemon butter, mountain herb butter, yellow polenta wafer, tomato cracker
• Carne salada carpaccio, summer radicchio and 24-month Parmesan gel.
• Quail stuffed with Dro plums, roasted eggplant cream and Port wine jus, sweet and sour baby carrots.
• Homemade mezza manica with polenta flour, polenta foam and rabbit.
• Duck breast with apricot chutney, oyster-glazed pak choi and duck jus.
• Tartlet with strawberries and white chocolate.

LA CARNE NELLA SUA FORMA PIÙ PURA: Dry Aged Meat Tasting Menu
• Milk bread, potato focaccia, lemon butter, mountain herb butter, yellow polenta wafer, tomato cracker.
• Carpaccio of South Tyrolean picanha, baby mountain herb salad.
• Dry-aged beef tartare, lemon Hollandaise, marinated yolk and rock samphire.
• Tortello filled with dry-aged lamb leg, almond and redcurrant.
• Iberian beef sirloin, potato millefeuille and beef jus.
• Cocoa, redcurrants and figs.

L’INTENSITÀ DEL PESCE: Dry Aged Fish Tasting Menu
• Milk bread, potato focaccia, lemon butter, mountain herb butter, yellow polenta wafer, tomato cracker.
• Dry-aged tuna speck, spring salad mix, and sprouts.
• Dry-aged catch-of-the-day carpaccio, lemon thyme-scented fish broth, lemongrass, and Thai basil.
• Our homemade bread, tasting of Garda olive oil.
• Dry-aged fish tortello and bouillabaisse.
• Dry-aged red mullet, Trento DOC beurre blanc, and dill-infused purple potato.
• Dessert: Elderflower and lemon.

ONDE DEL LAGO: Lake Fish Tasting Menu
• Milk bread, potato focaccia, lemon butter, mountain herb butter, yellow polenta wafer, tomato cracker.
• Smoked char tartare, yellow apple gazpacho, celery, long pepper.
• Marinated sardine, potato cream with coconut and ginger, sweet-and-sour onion and cucumber.
• Homemade tonnarello, eel and light arugula pesto.
• Lake catch, parsley root cream, chard and lake jus.
• Maybe a fruit salad and crispy meringue.

NEL CUORE VERDE: Vegetarian Tasting Menu
• Milk bread, potato focaccia, lemon butter, mountain herb butter, yellow polenta wafer, tomato cracker.
• Buffalo mozzarella gelato, osmosis watermelon, tomato granita, basil oil.
• Beetroot tartare, egg yolk gel, caper leaf, parmesan chips, beetroot powder.
• Barley risotto, tomato water, lemon paste and confit cherry tomatoes.
• Yellow zucchini spiral, goat cheese and stracchino, Sichuan pepper on green zucchini cream.
• Parmesan cubes, melon and balsamic vinegar.

CARPIONE ESOTICO
Marinated sardine, potato cream with coconut and ginger, sweet-and-sour onion and cucumber.

DOLCE QUAGLIA
Quail stuffed with Dro plums, roasted eggplant cream and Port wine jus, sweet-and-sour baby carrots.

ELEGANZA SALADA
Carne salada carpaccio, summer radicchio and 24-month Parmesan gel.

ESSENZA DI TERRA
Beetroot tartare, egg yolk gel, caper leaf, parmesan chips, beetroot powder.

OSMOSI D’ORIENTE
Buffalo mozzarella gelato, osmosis watermelon, tomato granita, basil oil.

SFUMATURE DI FRESCO
Smoked char tartare, yellow apple gazpacho, celery, long pepper.

ACIDITÀ GENTILE
Barley risotto, tomato water, lemon paste and confit cherry tomatoes.

TONNARELLO DEL LAGO
Homemade tonnarello, eel and light arugula pesto.

TRADIZIONE IN GIALLO
Homemade mezza manica with polenta flour, polenta foam and rabbit.

CONTRASTI IN VOLO
Duck breast with apricot chutney, oyster-glazed pak choi and duck jus.

RIFLESSI D’ACQUA DOLCE
Lake catch, parsley root cream, chard and lake jus.

SPIRALE VEGETALE
Yellow zucchini spiral, goat cheese and stracchino, Sichuan pepper on green zucchini cream.

CONTRASTO D’ESTATE
Parmesan cubes, melon and balsamic vinegar.

FRAGOLE D’INCANTO
Tartlet with strawberries and white chocolate.

FRESCO RICORDO
Memory of a Hugo.

FRUTTI & OMBRA
Cocoa, redcurrants and figs.

GIOCO DI FRUTTA
Maybe a fruit salad and crispy meringue.