Fresh home-made pasta
Good plain cooking
Speciality: Tortelli, Gnocchi, Game, mushrooms of the Taro valley
Fresh saltwater fish to order

Dinig room for 120 persons

Bar open 18/24

Menu proposal:

Mixed appetizers

• Old cuts with potate-leek pie and Russian salad
• Ham with pies
• Only potato-, rice- and leekpie

Farinaceous dishes

• Ravioli with pork, cheesecream and black truffle
• Ravioli with vegetables and cottage cheese in butter and sage
• Truffle risotto with radicchio
• Tortellini with beef stew
• Lasagne with boar sauce
• Baked lasagne
• Pumpkin ravioli with mushrooms
• Mushroom risotto
• Baked pasta

Main course

• Roast and Guinea fowl veal
• Roast veal
• Guinea fowl in cognac
• Filled roast veal
• Mixed grill (fillets, ribs, sausages and skewers) for max. 25 persons
• Escalopes with mushrooms
• Roast beef falvored with juniper
• Roast lamb with garlic and rosemary

Dessert

• Tiramisu with chocolate sauce
• apple pie with chestnut honey
• chocolate pie with rum
• milk pudding