A la carte
menu
Our complete proposal, for exploring new culinary destinations.
Curated by Chef Marco Bresciani and the Aqua brigade.
Appetizers
- DAL MARE ALLA TERRA: Seared scallop on green broccoli cream, with sweet-and-sour onion and dehydrated Cantabrian anchovy
18 €
- TENEREZZA DEL LAGO: Tender trout cooked at low temperature, served on fennel cream and basil oil, with trout roe and crispy tapioca wafer.
16 €
- RUSTICITÀ E CREMOSITÀ: Mountain egg, buckwheat polenta, celeriac, and creamy 24-month aged Parmesan fondue
15 €
- SPEZIE E MARE: Grilled octopus, green curry, and carrot spheres
18 €
- SAPORI DI CASA: Marinated venison carpaccio served with crispy radicchio, pomegranate seeds, and low-temperature cooked rhubarb, enriched with a fresh blueberry gel
17 €
- DELICATEZZA IN CONTRASTO: Golden veal sweetbreads, paired with chanterelles and pears in mulled wine
18 €
- DAL MARE ALLA TERRA: Seared scallop on green broccoli cream, with sweet-and-sour onion and dehydrated Cantabrian anchovy
First Courses
- CLASSICO RIVISITATO: Homemade fusilli with cacio e pepe, enriched with raw red prawn
18 €
- AUTUNNO IN CONSOMMÉ: Duck tortelli in mushroom consommé
18 €
- SAPORE E TRADIZIONE: Barley risotto with pumpkin, black garlic cream, and Garda molche
17 €
- UN TOCCO IN PIÙ: Chestnut tagliatelle served with venison ragout and mountain pine crunch
19 €
- CARBONARA DI LAGO: Homemade maccheroni with lake sardines in a reinterpretation of carbonara
17 €
- MARE NEL BOSCO: Fava bean cream with rosemary, aromatic herb breadcrumbs, mussels, clams, and a light saffron foam
16 €
- CLASSICO RIVISITATO: Homemade fusilli with cacio e pepe, enriched with raw red prawn
Second Courses
- INTERPRETAZIONE: Herb-braised boiled beef served with mashed potatoes and Marzemino dei Ziresi jus
29 €
- CONFRONTO DAL PASSATO: Rabbit roulade stuffed with chestnuts and mountain flower lardo, sweet-and-sour Belgian endive, and yellow polenta
28 €
- SAPORE DI MONTAGNA: Veal fillet in a crust of goat cheese and walnuts, parsley root cream and salt-baked potatoes
35 €
- PESCATO DEL GIORNO: Catch of the day, accompanied by beetroot cream and rainbow radish
32 €
- TORTINO DELL'ORTO: Delicate leek and pumpkin tart, served with Genussbunker cheese fondue and a crispy corn wafer
24 €
- ALPINO DEL GARDA: Arctic char served with yellow carrot and broccoli
28 €
- INTERPRETAZIONE: Herb-braised boiled beef served with mashed potatoes and Marzemino dei Ziresi jus
Dessert
- DELIZIOSO: Persimmon and vanilla dessert: Vanilla and white chocolate ganache, persimmon purée, and yogurt textures
14 €
- UN PEZZO DI STORIA: Reinterpreted strudel with fried pastry and cream ice cream
13 €
- INCANTEVOLE: Liquorice and lemon bar, coated in chocolate on a crunchy base
14 €
- AROMA DI CAFFÈ E ZENZERO: Coffee cream with ginger and lemon infusion, caramel ice cream, and lime ganache
14 €
- CONTRASTI DI CIOCCOLATO: A dessert dedicated to chocolate, with various textures and intensities
15 €
- TRADIZIONE TRENTINA: Crème anglaise and zelten, a cake rich in dried fruits
13 €
- DELIZIOSO: Persimmon and vanilla dessert: Vanilla and white chocolate ganache, persimmon purée, and yogurt textures
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