STARTERS
CUTTLEFISH
Cuttlefish carpaccio, olive crumble, lemon and verbena
20
AUTUMN SALAD
Mixed herb salad, roasted pumpkin, gorgonzola and smoked walnuts
18
CARPACCIO
Carpaccio of Rubia Gallega, 60 days dry aged, black summer truffle
28
SOUP
Jerusalem artichoke soup, marinated shallots in vinegar, rye bread croutons
18
TARTARE
Beef tartare on charcoal-grilled marrowbone, with mustard seeds and marinated yolk
22
PUMPKIN
Pumpkin praline with cinnamon, soft heart of mountain cheese and hazelnuts
21
FIRST COURSES
GNOCCHI
Crispy gnocchi, bean cream and mussels
21
TAGLIOLINI
Tagliolini pasta with chestnuts and black truffle
26
STUFFED PAPPARDELLE
Pappardelle stuffed with venison ragout, butter and mountain sage
26
CANEDERLI
Canederli with chicory, puntarelle and mountain blue cheese
20
RISOTTO
Risotto with pumpkin cream, smoked eel and licorice powder
28
SPAGHETTI
Egg spaghetti “alla Chitarra”, Laurin tomato sauce, fresh basil
19
MAIN COURSES
QUAIL
Grilled quail stuffed with herbs and pancetta, served with spinach and leeks
30
ARCTIC CHAR
Arctic char en papillote with fennel, potatoes and herbs
30
RABBIT
Jar-cooked rabbit cacciatora style with pine nuts, capers, olives and mashed potatoes
29
TARTE TATIN
Seasonal mushrooms, Puzzone di Moena cheese and caramel with peanut butter
23
OXTAIL
Red wine braised oxtail, seasoned polenta and mountain herb oil
30
DESSERTS
TOPFENTORTE
Quark cake, ancient Staffler family recipe
10
PEANUT & CHOCOLATE
Peanut cake, chocolate insert, chocolate mousse, caramel glaze
13
TIRAMI-CHOUX
Tiramisu cream puffs, coffee ice cream and mascarpone mousse
13
ZUPPA INGLESE
Chocolate sponge cake, vanilla cream, Alchermes liqueur, chocolate cream
13
SORBET
Selection of homemade sorbets
8
CHEESE
Fine aged cheese selection from South Tyrol with chutney
16
