ARTE DI CARNE: Meat and Tradition Tasting Menu
• Milk bread, potato focaccia, lemon butter, mountain herb butter, yellow polenta wafer, tomato cracker.
• Slow-cooked suckling pig terrine, lovage potato cream, and barbecue sauce.
• Carpaccio of our cured beef, marinated white cabbage, and 24-month-aged Parmesan fondue.
• Barley risotto, sour butter, roasted rabbit ragout, cherries, and rabbit jus.
• Slow-cooked veal cheek, Molino Pellegrini yellow polenta, and sautéed spring onion.
• Dessert: Chocolate, tomato, and chili pepper.

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.
• Dry-aged picanha carpaccio, artichoke and asparagus salad, and citronette dressing.
• Dry-aged beef tartare, cherry gel, marinated egg yolk, Maso Bottes lemon oil, and caper leaves.
• Tortello filled with dry-aged Italian pork ribs, roasted potato cream, and pork jus.
• Dry-aged South Tyrolean beef tagliata, sautéed artichokes, and beef jus.
• Tartlet, wild strawberries, and white chocolate.

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.
• Pickled Alpine char, savory lemon-scented sabayon, green apple, and microgreens.
• Slow-cooked trout, trout caviar, fennel cream, basil oil, and tapioca chips.
• Handmade tonnarello pasta, smoked eel, goat butter, and light arugula pesto.
• Garda whitefish, sun-dried tomato breadcrumbs, cumin-scented carrot cream, and green asparagus.
• Dessert: olive oil, olive paste, and Garda lemons.

NEL CUORE VERDE: Vegetarian Tasting Menu
• Milk bread, potato focaccia, lemon butter, mountain herb butter, yellow polenta wafer, tomato cracker.
• Fresh peas cream, peas granita, and spring vegetable rosettes.
• Beetroot tartare, egg yolk in two textures, and Parmesan chips.
• Raviolo filled with burrata, potatoes and basil, tomato coulis, semi-dried tomato, and lemon burrata cream.
• Zucchini flowers stuffed with smoked lemon-scented ricotta, asparagus, and basil pesto on Tropea red onion cream, baby zucchini, and asparagus tips.
• Dessert: Cherry, goat cheese, and hazelnut.

ARMONIE LEGGERE: Slow-cooked trout, trout caviar, fennel cream, basil oil, and tapioca chips

CONTRASTI D'ESSENZA: Beetroot tartare, egg yolk in two textures, and Parmesan chips

ELEGANZA SALADA: Carpaccio of our carne salada, marinated white cabbage, and 24-month-aged Parmesan fondue

RIFLESSI DI MONTAGNA: Pickled Alpine char, savory lemon-scented sabayon, green apple, and microgreens

SINFONIA VERDE: Fresh peas cream, peas granita, and spring vegetable rosettes

MEMORIE DI CAMPAGNA: Barley risotto, sour butter, roasted rabbit ragout, cherries, and rabbit jus

TIEPIDE CORRENTI: Handmade tonnarello pasta, smoked eel, goat butter, and light arugula pesto

TRA LIMONE E SOLE: Raviolo filled with burrata, potatoes and basil, tomato coulis, semi-dried tomato, and lemon burrata cream

GIARDINO DI PRIMAVERA: Zucchini flowers stuffed with smoked lemon-scented ricotta, asparagus and basil pesto on Tropea red onion cream, baby zucchini and asparagus tips

SPECCHIO D'ACQUA E TERRA: Garda whitefish, sun-dried tomato breadcrumbs, cumin-scented carrot cream, and green asparagus

TRADIZIONE IN MORBIDEZZA: Slow-cooked veal cheek, Molino Pellegrini yellow polenta, and sautéed spring onion

BACIO NEL BOSCO: Tartlet, wild strawberries, and white chocolate

FIORI & AGRUMI: Elderflower and lemon

GARDA: Olive oil, olive paste, and Garda lemons

ROSSO CAPRINO: Cherry, goat cheese, and hazelnut

SOTTILE SEDUZIONE: Chocolate, tomato, and chili pepper