Hotel Menu of the Day

Saturday 17 January

Appetizers

Selection of hot and cold appetizers

First course

Baked pasta with eggplant, mozzarella, tomato and basil

1, 3, 7, 9

Pumpkin raviolo with butter and sage sauce

1, 3, 7, 9

Spaghetti "Felicetti" with prawns, courgettes and grated lemon

1, 2

Soup

Ravioli with meat & ham filling in meat broth

1, 3, 7, 9

Main course

Teroldego stewed venison morsels with polenta

1, 9, 12

Polenta flan with sausage and sautéed mushrooms

7, 9

Grilled farm cockerel with mustard, fragrant bread and potato wedges

1, 9, 10

Fish

Sliced smoked salmon with toasted bread and butter curls

1, 4, 7

Dessert

Served Dessert buffet

1, 3, 5, 7, 8

Wine proposals - by the glass

Sparkling TrentoDOC Ferrari Blanc De Blancs € 10,00 per glass

Nosiola Casimiro Poli € 7,00 per glass

Teroldego Betta € 7,00 per glass

Lagrein Brugnara €7,00 per glass

Pinot nero Istituto Agrario € 7,00 per glass

San Martim Grigoletti € 7,00 per glass

Key to allergens

1. Gluten

2. Shellfish and derivatives

3. Eggs and derivatives

4. Fish and derivatives

5. Peanuts and derivatives

6. Soy and derivatives

7. Milch und Milcherzeugnisse

8. Nuts and derivatives

9. Celery and derivatives

10. Mustard and derivatives

11. Sesame seeds and derivatives

12. Sulphur dioxide and sulphites in concentrations higher than 10 mg/kg or 10 mg/l expressed as SO2.

13. Lupine and derivatives

14. Molluscs and derivatives

Other symbols

Gluten-free

Vegetarian

Local speciality