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