il nostro Menù

100%. Glera - Villa Giustiniani

Traditional Method Sparkling Wine from Lombardy 95% Chardonnay and 5% Pinot Noir – Barone Pizzini

Sparkling wine from Burgundy, Chardonnay – Patriarche

Local still red wine 50% Merlot, 45% Cabernet Sauvignon and 5% Pinot Noir – Caminella

Red wine from South Tyrol, 100% Pinot Noir – Muri Gries

Still red wine from Veneto, Corvina, Rondinella and Molinara – Luca Fedrigo

Still white wine from Lombardy, 100% Turbiana – La Rifra

Still white wine from South Tyrol, 100% Gewürztraminer – Muri Gries

Still white wine from Sicily, Lucido with native and international grape varieties – Donnafugata

PDO Fontina cheese, milk, butter, egg yolk, flour, bread croutons and Belgian endive

Parma raw ham “Al Naturel”, winner of the prestigious 3 Slices of Excellence by Gambero Rosso, homemade Emilian crescentine, Apulian burratina and confit cherry tomatoes.

Blanched savoy cabbage rolls stuffed with meat, egg, cheese, pepper and garlic, served with burnt pepper cream and Grana Padano sauce

Smoked Alpine salmon trout from Trentino Alto Adige, thinly sliced raw fennel salad with citrus dressing

Low-temperature cooked prawns with chickpea cream, chickpeas and rosemary oil

Homemade ravioli filled with braised beef, tossed in their own sauce, vegetables cooked in oil and candied lemon.

Ravioli filled with porcini mushrooms and potato, black garlic cream, bread crumble and chives

Homemade long pasta with spelt and semolina, guanciale, Fossa pecorino and fresh tomato sauce

Short pasta with red monkfish ragù, confit cherry tomatoes, crispy pancetta, onion ash oil and oregano

Small homemade gnocchi with saffron sauce, mussels and Camona tomatoes

Tender rabbit slowly braised with celery, carrots, onion, rosemary, olives, capers, vinegar and tomato, served with Storo polenta

Beef shoulder cut slow-cooked for 12 hours with herbs and red wine, served with baked potato, melted butter and crispy pancetta

Iberian pork belly slow-cooked with spices, seared and sliced, served with pork jus, celeriac purée and wild chicory.

Salmon fillet glazed with honey and miso, served with potato cream, pomegranate seeds and fresh baby spinach

Mixed fried seafood with calamari, prawn tails, king prawn, scampi and sea bass, served with citrus mayonnaise

Julienned puntarelle (Roman chicory shoots) with a dressing of olive oil, balsamic vinegar, anchovy and mustard

Rustic fried potatoes

Roasted Vegetables: Zucchini, eggplant, onion, carrots, and potatoes

Cover charge: homemade multigrain bread made with flour from the Merano mill and Isigny AOP alpine butter

Storo polenta with alpine cheese and melted butter

0.75L water

Canned beverages

Draft Beer

House wine, white or red, 0.5L

House wine, white or red, 0.25 L

Mille-feuille with Pastry Cream and Fresh Strawberries

Warm Chocolate Lava Cake: French 70% Acarigua chocolate, with raspberry cream and fresh cream ice cream

"Menodiciotto" an exceptional product made with carefully selected raw materials • Dark Chocolate • Fiordilatte Milk • Marron Glacé • Pistachio Gin & Pepper • Late Ciaculli Mandarin • Mango Alphonso & Rum • Mango • Bergamot

Pear cooked in red wine, served with Parmesan ice cream

Chef’s Cake: homemade cake of the chef’s own creation

Cheeses from the Valleys – 3 pcs / 6 pcs • Stracchino, Formaggella from Monte Bronzone, Brè • Mezzano di Malga, Bagòss, BluTunt