Dear guests, from January 7th until the end of February, enjoy our
seasonal à la carte selection in the Laurin restaurant featuring new, fresh dishes every week.


Starters
Tyrolean Grey cattle tartar, pickled shallots
22
Amberjack carpaccio, fennel and citrus fruits
16
Hot lentil and bean soup with rosemary crostini
13
Salad of mountain herbs and pickled vegetables
10

First Courses
Spaghetti alla chitarra, Laurin’s tomato preserve and basil
19
Tagliolino with sour butter, raw scallops and herbs powder
24
Mezze maniche from the pasta factory Benedetto Cavalieri, oxtail sauce, crispy celery
22

Main Courses
Venison goulash, mashed potatoes with horseradish and chive oil
30
Scorpion fish fillet in its fumet, with capers, olives, cherry tomatoes, and potatoes
30
Potato gratin, mountain cheese and vegetables in cocotte
20

Desserts
Crème brûlée with citrus fruits
10
Red fruit tartlet
10
Sorbets
8
Fine cheese selection from “Degust” with chutney and mustard
16