STARTERS
POLPO
Octopus carpaccio with ponzu sauce, fresh spring onion and sesame seeds
22
LA FOCACCIA
Focaccia with buffalo mozzarella, red prawns tartare and crispy courgette flowers
19
CARPACCIO
Carpaccio of Rubia Gallega, 60 days dry aged, black truffle
28
TARTARE
Beef tartare on charcoal-grilled marrowbone with mustard seeds and marinated yolk, brioche-bread
22
POMODORI & BURRATA
Colourful tomato salad with stracciatella and burrata, and basil
18
FIRST COURSES
SEDANINI TURANICI
“Turanico” wheat Sedanini from the Mancini Pasta factory served with a sauce of aubergines, fresh basil and smoked ricotta
22
LINGUINE ALL’ ASTICE
Linguine from the “Vicidomini” pasta factory, with Mediterranean lobster and fresh cherry tomatoes
35
KNÖDEL
Dandelion dumplings, “Puzzone di Moena” cheese cream and toasted pine nuts
20
ORZOTTO
Pustertal Valley barley with courgette cream, marinated anchovies and goat’s cheese
25
SPAGHETTI
Egg spaghetti “alla chitarra”, tomato sauce Laurin selection, fresh basil
19
MAIN COURSES
SCHNITZEL
Breaded veal Schnitzel, sautéed potatoes and cranberries
39
LA CAPRA
Grilled goat carré, small porchetta, pulled leg croquette and its yoghurt
35
LA PARMIGIANA
In a Cocotte: courgettes, buffalo mozzarella and Parmigiano Reggiano
23
GAMBERONI
Grilled king prawns on a bed of avocado cream, with pico de Gallo
38
SIDES
POTATOES
Rosemary-scented baked flaky potatoes
8
HERB SALAD
Dolomite herb salad
10
FRIGGITELLI PEPPERS
10
RUCOLA & PARMESAN
Rocket, shavings of Parmesan and a balsamic reduction
8
DESSERTS
STRAWBERRY
Strawberry Bavarian cream, strawberry compote, strawberry chocolate glaze and strawberry sorbet
13
TIRAMI-CHOUX
Tiramisù cream puffs, coffee ice cream and mascarpone mousse
13
APPLE
Vanilla apple compote, vanilla cream, fresh apples, pine nut crumble and green apple sorbet
13
SORBETS
Selection of home made sorbets
8
CHEESE
Fine aged cheese selection from South Tyrol with chutney
16
