Hotel Menu of the Day

Thursday 14 September

Appetizers

Grilled porcino mushroom cap with Trentingrana flakes

Fried fondue cheese cubes

4, 5

Skewer of caciotta cheese and speck

5, 12

First course

Strangolapreti (spinach gnocchi) with butter, sage and tomato sauce

4, 5, 14

Fettuccini with porcini mushrooms, garlic and parsley

4, 10, 14

Nettle gnocchi with vegetables and stewed bacon

4, 5, 10, 12

Soup

Onion soup au gratin with Trentingrana cheese and croutons

4, 5

Main course

Grilled venison cutlet and corn on the cob with cranberry sauce

4, 12

Polenta with sausage and mushrooms

4, 10

Carpaccio of local "Carne salada" (marinated beef) with salad and Trentingrana flakes

5, 12

Fish

Grilled Sarca char fillet with steamed spinach

Dessert

Desserts

Wine proposals - by the glass

Fontane D' Oro (majority Chardonnay) €5.00 per glass

Chardonnay Vivalis € 5,00 per glass

Merlot Casimiro Poli € 5,00 per glass

Fortified sweet wine Rosaforte €6.00 per glass

Key to allergens

1. Peanuts and derivatives

2. Shellfish and derivatives

3. Nuts and derivatives

4. Glutine

5. Milk and derivatives

6. Lupine and derivatives

7. Molluscs and derivatives

8. Mustard and derivatives

9. Fish and derivatives

10. Celery 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. Soy and derivatives

14. Uova e derivati

Other symbols

Gluten-free

Vegetarian

Local speciality