À la carte menu
Appertizers
Josper grilled cabbage, Tyrolean grey cheese, “Schüttelbrot” and bacon
14
Mountain herbs salad and pickled vegetables
11
Salmon trout terrine, leeks and nori seaweed
19
Gazpacho mit pepper, confit tomatoes, 'Caseificio Barlotti' buffalo mozzarella, bread chips
18
Beef tartare on charcoal-grilled marrowbone with mustard seeds
22
First courses
Crispy gnocchi, marinated yolk, courgettes salad and black summer truffle
18
´Soqquadro Verrigni´, 'Altro Mercato' yellow tomatoes, crispy guanciale, pecorino cheese
17
Linguine ´Benedetto Cavalieri´, grooved razor shell, lemon and basil
19
Fresh garganelli pasta, roast peppers and smoked eel
18
Hay-Fettuccine and chanterelles
20
Main courses
Rabbit roasted with bacon and savoy cabbage ravioli
28
Beef short ribs 24h, crispy onion, barbecued young onion
32
Grilled octopus tentacle, Shishimai, wakame seaweed
28
Turbot, herbs, buerre blanc and caviar
38
Potato bread bruschetta, BIO aubergine babaganoush and gremolata
19
From the charcoal grill
The dishes are served with ash potatoes and seasonal vegetables sides
Rib-Eye Steak
32
Roasted cockerel with herbs
28
Catch of the day
10/ect.
Desserts
Crumble, caramelized apples, elderflower sorbet and sponge
13
Lemon delight
12
Strawberries from Jenesien and Marsala zabaglione
10
Cookies with white chocolate and miso, apple shot and kaffir lime
14
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