Easter menù
Entrée
				Chickpeas and Turmeric bon bon with glazed shallot
				Beef carpaccio and mango chutney
				Foie gras and hazelnuts Rocher
Starter
				Smoked duck speck, red fruits and broad beans
				Poached egg,  Igp Altego green asparagus  and 72 mounths parmigiano reggiano cheese
first courses
				Stewed lamb tortelli with peas, zucchini flowers and pignoletto wine zabaglione
				Carnaroli risotto with wild hope, squacquerone cheese and white asparagus with Timut pepper
Second courses
				Roasted rabbit with field herbs and pistachio
				Kid cooked in hay with thyme potatoes, arthichokes with mint and renett apple
Pre dessert
			Strawberry, rhubarb and moscato rosa wine
Dessert
				The Garden at Easter
				Colomba Pasquale
				Egg choccolate
Wine
		Frescobaldi Brut Trento DOC
		Pinot Nero Grannero Enrico Vallania
		Albana Passito Colle del Re Umberto Cesari

 
                      


