Menu

Menu 1

Entree
Carpaccio from beef with rucola, parmigiano and toastet bred

* * * * *
Sarter
Pasta “Tagiatelle” with deer-ragout
- alternatif -
Strudel "Pizzaiola" and salsa piccante
   
* * * * *
2. Sarter
Knuckle of pork and salsa of herbal tyrolese Knödel - leaves
- alternatif -
European Seabrass "mediterane" potatos with saffron

* * * * *
Salat’s buffet

* * * * *
Dessert
Variation vom tirolean cheese
- alternatif -
Dumpling from curd and apricot

Wine counsil:
Pinot nero "catina Niedermayr"

Menu 2

Entree
Variation from smoked fisch

* * * * *
Sarter
Spaghetti "Carbonara"
- alternatif -
Croquettes from tyrolese cheese with salsa tomatos and basilico

* * * * *
2. Sarter
Entrecóte from beef "Tagliata" with salsa bearnese Potatoes and fennel gratin
- alternatif -
Sanderfilled with wine-sauce "Pinot bianco" vegetables

* * * * *
Salat’s buffet

* * * * *
Dessert
Dessert from Buffet

Wine counsil:
Chardonnay "St. Valentin" cantina S.Michele

Menu 3

Entree
Tyrolese ham and leaves, dumpling with mustard-dressing

* * * * *
Sarter
Italian gnocchi-potatoes with spinach and gorgonzola-cheese gratin
- alternatif -
Pasta "Penne" alla Genovese with basil-pesto

* * * * *
2. Sarter
Withe-breasted Guineafowl and trufflesauce Curry-cous-cous
- alternatif -
Tirolean ribs of pork jacked potaotes

* * * * *
Salat’s buffet

* * * * *
Dessert
Tureen from cioccolate and Caramelsauce

Wine counsil:
Sassoalloro "Biondi Santi"