Menu january 04th 2012

 

Our suggestion for aperitif

Kir de Royal   (prosecco, blackcurrant)

Starters

Chose from a variety of Italian hors d'œvres

from our buffet

Vitello Tonnato

Carpaccio of swordfish

Carpaccio of tuna

Fried squid with garlic mayonnaise

Octopus salad

Melon with bacon

Grilled and marinated courgettes

Onion in balsamic vinegar

Mushrooms marinated in Mediterranean herbs

Bianco di Custoza - Cavalchina, Venetia

 

Soups

Consommé of shell fish

with black salsify tortellini

or

Cream soup of young spinach

with poached quail egg and black truffle

 

Entremets

Vegetable quiche with "tropea" red onion confit

or

Homemade tagliolini

with salmon cream sauce and pink pepper berries

Soave Superior - Bertani, Venetia

 

Main Dishes

Tempura of cod

served on spicy curry sauerkraut

and lemongrass sauce

Lugana Brolettino - Ca'dei Frati, Lombardia

or

Roast calf's liver in balsamic vinegar gravy

with glazed apples and mashed potatoes

Villa Donoratico - Tenuta Argentiera, Bolgheri (Cabernet, Merlot) (B)

***

 

Choice of cheese from our buffet

with different chutneys

and homemade walnut bread

 

Desserts

Fresh fruit from our buffet

***

Pineapple Tarte Tatin with its stew

and ginger-chilli ice cream

or

Baked apple mousse

served with poached Williams pear in spice marinade

Moscato Piero Gatti - Piemont

 

 

  

Vital menu

Choose from a variety of Italian hors d'œvres

from our buffet

***

| Cream of white parsley roots soup

***

| Potato risotto

with yellow boletus mushrooms and alpine cheese

***

| Goulash of potatoes and vegetables

with roast herb rice

***

 

Choice of cheese from our buffet

with different chutneys

and homemade walnut bread

***

| Fresh fruit from our buffet

***

Cheese dumplings filled with spicy oranges

on blood orange Carpaccio

 

 

| Menu with only 500 kcal

The vital menu is adapted for pregnant  women

 

  

Our choice of main dishes daily available:

 

Veal’s “Wiener Schnitzel”

served with wild cranberries and parsley potatoes

 

South Tyrolean Style Tris bested

with homemade ravioli, cheese dumplings

and mushrooms - potato ravioli turnover

 

In Lagrein braised beef

served with fresh vegetables of the season

and mashed potatoes

 

Filet of Tyrolean pork

with creamed chanterelles and bread dumplings

 

Ragout of venison

served with red cabbage and spätzle