Restaurant Laurin
STARTERS
RED PRAWN
Red prawn carpaccio, watercress sauce and savoury lemon
25
TARTARE
Beef tartare on charcoal-grilled marrowbone, with mustard seeds and marinated yolk
22
VELOUTÉ
Beetroot and mountain cheese velouté with bread croutons
16
FIRST COURSES
FETTUCCINE
Fettuccine Pasta with Goat ragout, crispy artichoke and Pecorino Romano cheese
24
SEDANINI
Sedanini Pasta with red mullet ragout, roasted pine nuts and black olives crumble
23
SPAGHETTI
Egg spaghetti “alla chitarra“, tomato sauce Laurin selection, fresh basil
19
MAIN COURSES
WELLINGTON
Venison Wellington, parsnip cream, Port wine jus
28
CAULIFLOWER
Cauliflower steak with paprika and its fermented cream
22
SEA BASS
Seared sea bass fillet, vegetable “caponata” and fresh basil
27
DESSERTS
LINZER CAKE
Linzer cake, ancient Staffler Family recipe
10
GANACHE
White chocolate, vanilla and berry ganache
13
SORBETS
Selection of home made sorbets
8
CHEESE
Fine aged cheese selection from South Tyrol with chutney
16
