An experience in the city

105.00_pp

Amuse Bouche

Starters

“Spring Catch” anchovies, rye bread and whipped alpine butter ( B C G )

Chargrilled hispi cabbage, green apple, lovage, marjoram and hazelnuts ( C H )

Firsts Courses

Mischiato Potente: mixed pasta, Puster Valley potatoes and smoked provola ( C D G )

Main Courses

Josper-grilled Casentino Black Pork collar, marinated red cabbage, apple vinegar and horseradish, raisin jus ( D N )

or

Braised artichoke, Jerusalem artichoke, unripe grapes and vegetable jus

Pre Dessert

Dessert

Amélie in autumn - Renetta apple Tarte Tatin, burnt wheat, hay and buttermilk ( C G )

Petit patisserie

Wine pairing proposed by our sommelier:
3 glasses 40

The menu is served for the whole table (min. 2 persons).
Cover charge 4,00 · drinks not included

Raw materials / Products blast chilled on site
Some fresh food of animal origin and fishery products served raw undergo blast chilling to ensure quality and safety, as described in the HACCP Plan pursuant to Reg. EC 852/04, and Reg. EC 853/04.

Allergens
Before ordering, customers are invited to inform staff about the need to eat food not containing specific allergens.
All preparations may contain traces of nuts and gluten.

Allergens

List of Allergens for which there is an obligation to indicate on the label, Annex III bis (Directive 2003/89 / EC and subsequent amendments)

A Eggs
B Fish
C Milk and derivatives
D Celery
E Mollusks
F Soy
G Gluten
H Nuts
I Sesame
J Peanuts
K Shellfish
L Sulphur dioxide and sulphites
M Lupins
N Mustard

Some products may be treated with abatement techniques to ensure the healthiness of the food.

* Indicates products chilled with negative temperatures, before purchase.