Hotel Menu of the Day
Saturday 12 April
Appetizers
Antipasti assortment
First course
Buckwheat ravioli with venison filling & butter and sage
1, 3, 7, 9, 12
Meat tortellini with cream and ham sauce
1, 3, 7, 9, 12
Pennette with fresh tomato and basil
1
Soup
Dumplings in meat broth
1, 3, 7, 9, 12
Main course
Polenta with sausage and mushrooms
1, 9
Sliced beef with rocket, balsamic vinegar and roast potatoes
Carpaccio of local bresaola with rucola and parmesan
7, 12
Fish
Grilled char fillet with spinach
4
Dessert
Chef's dessert
1, 3, 7
Wine proposals - by the glass
Sparkling TrentoDOC € 8,00 per glass
Chardonnay Villa Margon € 7,00 per glass
Teroldego Betta € 5.00 per glass
Nosiola Casimiro Poli € 7,00 per glass
Moscato Giallo Gaierhof € 5,00 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