À la carte menu
Appetizers
Josper grilled king trumpet mushrooms and lesser calamint
20
Mountain herbs salad and pickled vegetables
11
Smoked trout terrine and grilled leeks
19
Cauliflower cream, parmesan eggs, 63-degree yolk and truffle
19
Beef tartare on charcoal-grilled marrowbone with mustard seeds
22
First courses
Pumpkin risotto and mountain blue cheese
18
Pasta “Soqquadro Verrigni”, “Altro Mercato” yellow tomatoes, crispy guanciale, pecorino cheese
17
Linguine “Benedetto Cavalieri”, grooved razor shell, lemon and basil
19
Paccheri Pasta “Pastificio Mancini”, blue crab and cherry tomatoes
25
Hay-Fettuccine and chanterelles
20
Main courses
Duck casserole, italian “pancetta”, honey mushrooms and spring onions
36
Venison saddle and carrot variation
32
Grilled octopus tentacle, red cabbage and seaweed
28
Turbot, herbs, beurre blanc and caviar
38
Hasselback potato and truffle
20
From charcoal grill
Rib-Eye, jacket potatoes and barbecued radicchio
32
Lamb chops and saddle, grilled pepper preserves
38
Catch of the day, seasonal vegetables and ash potatoes
10/ect.
A journey through South Tyrol
Smoked venison carpaccio, red cabbage, sultanas and pine nuts
14
Beetroot and goat cheese dumplings, chives
13
Arctic char, kohlrabi salad
24
Linzer Torte
8
Desserts
A culinary variation of the fig
13
Lemon delight
12
Basque burnt cheesecake and matcha tea icre cream
13
Churros, hot chocolate and vanilla ice cream
13
Sorbets
8
Fine cheese selection from „Degust“ with chutney and mustard
16
Tasting Menu
LAURIN EXPERIENCE MENU
Beef tartare on grilled marrow with mustard seeds
E. O.
Linguine “Benedetto Cavalieri”, grooved razor shell, lemon and basil
M. G.
Beef short ribs 24h, crispy onion, barbecued young onion
L. D. S.
Cookie with white chocolate and miso, apple shot and kaffir lime
F. G. L. U.
78
VEGGIE EXPERIENCE MENU
Gazpacho mit pepper, confit tomatoes, “Caseificio Barlotti” buffalo mozzarella, bread chips
G. L.
Crispy gnocchi, marinated yolk, courgettes salad and black summer truffle
G. L. U.
Potato bread bruschetta, BIO aubergine babaganoush and gremolata
G. B.
Crumble, caramelized apples, elderflower sorbet and sponge
F. G. L. U.
58
SOUTH TYROLEAN EXPERIENCE MENU
Veal head, turnip salad
O. E.
Beetroot and goat cheese dumplings
G. L. U.
Arctic char, kohlrabi and mustard
P. U. E.
Sweet cottage cheese dumpling with apricot
L. U. G.
55