À la carte menu 8th january 2026

Small venison goulash, slowly stewed with paprika and cumin | mixed vegetables | crispy Grana Padano | small bread dumpling with butter and sage ^{4 - 5 - 10 - 12 - 14}

Bronze-drawn caserecce, sautéed with sun-dried cherry tomato pesto | almonds | Taggiasca olives | Apulian burratina ^{3 - 4 - 5}

Pan-seared potato gnocchetti | young venison ragù | chanterelle mushrooms | curly kale in two textures ^{4 - 5 - 10 - 12 - 14}

Durum wheat strips, tossed in a zucchini cream | salmon tataki | wild fennel oil ^{4 - 5 - 9 - 13}

Mountain lentil and vegetable soup | quenelle of local fresh ricotta with black pepper | pane carasau ^{4 - 5 - 10}

Free-range young rooster breast, scented with woodland herbs | potato and pumpkin cannolo with Puzzone di Moena cheese | chanterelle mushrooms with thyme | baby spinach ^{4 - 5 - 10 - 12 - 14}

Grilled Iberian pork chop | oven-roasted golden potatoes | ’nduja sauce | sautéed escarole with anchovies, olives, and capers ^{9 - 10 - 12}

Oven-baked meagre fillet | green apple and potato salad with Greek yogurt | turnip greens cream | friarielli sautéed in Garda olive oil ^{5 - 9}

Pan-seared young beef fillet | crispy battered sweet potato cubes | sautéed Belgian endive | Williams pear | Tropea onion compote ^{5 - 10 - 12}