New Year’s Eve

STARTER

Chef’s Welcome and Trento DOC Flute
Oven-baked pumpkin, stracciatella cream, raw and cooked prawns, mandarin mustard with mustard seeds, ginger, candied orange and toasted pumpkin seeds.

FIRST COURSE

Calamarata pasta in a light fish broth with raw seafood and coriander oil.

main course

Fillet of fish topped with seafood sauce and samphire cream, served with baby carrots scented with lemon thyme.
Rabbit stuffed with sausage and friarielli, served with Vezzena cheese sauce and jus, accompanied by braised artichokes.

Dessert

LUNCH

RAW FISH

desserts