LA
GRAND CARTE*
Hors-d'oeuvres
Sauris ham with sweet
and sour mushrooms
Pear salad and “malga” cheese (aged in mountain
huts)
San Daniele ham with figs
Culatello with mushroom tart
Smoked trout “Regina di San Daniele” on a bed
of salad
Anglerfish chunks wIth polenta
“Mazzancolle” (tiger prawns) with oranges and
celery julienne
First Courses
Tagliolini with black raspberries and speck ham
Whole wheat “Blecs” pasta with white ragù sauce
Spaghetti “alla caprese” and buffalo mozzarella
Risotto with mushrooms
Aubergine gnocchi (dumplings) with basil pesto and tomato
concassé
Crawfish and rocket risotto
Squid ink tagliatelle with smoked trout and courgettes
Second Courses
Filet steak with mushrooms
Beef “tagliata” with fried cherry tomatoes
Horse filet with rosemary
“Malga” cheese and grilled vegetables
Mixed summer dish (English roast-beef, vitello tonnato, raw
ham and melon, salad “caprese” with mozzarella)
Lamb ribs with tarragon
Monkfish roulade with crawfish and rocket (served cold)
Sea soup
Dessert
Peppermint semifreddo on a bed of chocolate sauce
Pastry basket filled with wild berries
Apple pie with vanilla sauce
Brown sugar caramelized peaches
*When fresh products are
not available, frozen ingredients will be
used
