Restaurant Menu

Lofoten codfish

creamed and fried

Risotto

with peas and goat cheese

Roasted kid goat

and wild herbs from "Lessinia"

Cherries "La Mora"

with ice cream from "Monte Baldo"

Veal Tartare

Milk white with vegetable bowl, curry mayonnaise and goat cream az. Ag. Baito

Culatello di Zibello Dop

with pickles vegetables of our production

Platter of cured meats and cheeses from our mountain pastures

with pickles vegetables, home-made jam, honey, squash and grape bread

Pumpkin flower stuffed with herbal ricotta

With edual flower salad and zucchini cream

Salmerino Alpino

Chopped Alpine salmerino, red turnip rose, fermented orange and red turnip extract

Salted cod

Venetian style mantecato, soft of Cabrette potato, blowed polenta and Garda sauce

Aubergine candy

Fried eggplant candy with buffalo braid and basil, datterino tomato coulis and smoked aubergine cream

113cm Spaghettone by Benedetto Cavalieri

with fermented lemon, Valpolicella saffron butter and timur pepper

Fresh tagliolini with mushrooms

with smoked ricotta

Spinach ravioli

With Ricotta di Malga, Truffle Zabaione and stock

Ricotta gnocchi of Malga and Maggiorana

With Gazpacho of datterini tomatoes, Tropea red onion, beaten of Sardinian of Lake Garda and Oregano

Maccheroni Benedetto Cavalieri

with tomato from Gerardo di Nola, burrata and basil

"Open" Raviolo 🔴

with white ragout

Risotto with Colognola ai Colli peas, Baito sheep robiola and basil oil

(min. 2 people and wait for 20 minutes)

The pigeon

Az. Agr. Zorzi, the breast with its bottom to red wine and cherries, dark leeks and baked thigh wrapped in bacon

Limousine fillet in Amarone

with match potatoes

The Fiorentina steak 7 €/Lo Etto

matured for 30-35 days with baked potatoes

Cut of grilled veal fillet

with seasonal vegetables

Baked goatling

with grilled polenta and agretti

Rib braised in Valpolicella

with puree

Roasted piglet sautéed in a pan

with topinambur and fennel cream brazed with butter

Slice char

with datterini pesto, taggiasche olives, basil and zucchini and its flowers cream

Cooked sidedish

Baked potatoes

Mixed salad

Fennel salad

LEEK AND BACON

Crunchy rolled bacon, leek and toasted almonds

MUSHROOMS

Smoked ricotta, musgrooms and luganega

ZUCCHINE

Mozzarella, zucchini, stracchino, parsley oil, mint and grana padano cheese cheese

Add an ingredient

BUFALA 🌱

Buffalo Mozzarella DOP, confit tomatoes and basil sauce

PECORINO

Smoked Pancetta, red Tropea onion e Pecorino of “Brogna” sheep

PICCANTE

Pepperoni, spicy chorizo-style paste

BOSCAIOLA

Sauteed mushrooms, speck de na olta on corn flour dough

MARINARA

Red Marinara of Spanish anchovies, Olives, red Tropea onion, capers and origano

PROSCIUTTO

Prosciutto Parma 24 months old ham and Burrata cheese

Add an ingredient

The cloud

Lemon sorbet and liquorice sauce, cloud of coffee with sbrisolona crumble

The bomb

Meringue shell, peach in syrup and milk flower ice cream

Bonbon of Sheep ricotta

with albicocca syrup and meringue cream

Hazelnut semifreddo

with chocolate sauce, hazelnut cream, meringue cream and cocoa waffle

Rose cake

Typid served with cream ice cream with bourbon vanilla lime and orange

Cream ice cream

with strawberries, coulis of red fruits and chocolate waffle

Strawberry sorbet

Teo's Tiramisu at the siphon