• maso-palu-il-nostro-menu

Our menu

Plants from the fields, chestnuts, truffles, butter and cheese are expertly combined to offer a different experience for each season

Our gastronomical proposal gives full value to each season and our territory using local produce. Keeping this in mind, we have put together a “tasting menu” which changes each month, offering the best that nature and our territory have to give.

Monthly Menu

WELCOME FROM THE CHEF

HOME STARTER
Polenta with truffle cream, Crispy rabbit croquette, dumpling with black cabbage and Casolet cheese fondue;
Roasted potatoes and apple salad.

FIRST COURSES
Creamed barley with Trento DOC, Trentingrana and Zirmol pine-flavoured oil;
Homemade pasta macaroni with venison ragù with chestnuts, sage and rosemary.

SECOND COURSES
Low temperature cooked deer loin with Zirmol pine flavour with cranberry jam and potato cream.
Roast beef slowly cooked in the oven with black Baldo truffle and wholemeal polenta.

DESSERT OF YOUR CHOICE

Full tasting menù
46 euro

Small tasting menù
Starter and first courses and dessert
36 euro
Starter and second courses and dessert
39 euro

A la carte menu

STARTER

HOME STARTER
Polenta with truffle cream, Crispy rabbit croquette, dumpling with black cabbage and Casolet cheese fondue;
Roasted potatoes and apple salad.
14

BEEF TARTARE
Local beef with Garda lake oil, roasted bread and saffron mayonnaise.
15

“SALAM E FORMAI”
Our best selection of local cold cuts and cheese with apple salad, local honey and polenta.
16

VEAL TONGUE
Veal tongue with green sauce and Trentino peverà.
14

FIRST COURSES

ORZOTTO
Creamed barley with Trento DOC, Trentingrana and Zirmol pine-flavoured oil.
13

RICOTTA GNOCCHI
Ricotta gnocchi with porcini mushrooms, Baldo truffle and parsley and wild garlic oil.
18

MACCHERONI
Homemade pasta macaroni with venison ragù with chestnuts, sage and rosemary.
15

TORTELLI
Fresh pasta tortelloni with red turnip, marinated Sorne trout, leek, goat taleggio fondue and star anise powder.
15

SECOND COURSES

CERVO
Venison loin flavored with juniper and Zirmol pine with blueberries and mountain celery puree.
18

VEAL CHEEK
Veal cheek braised in ancient mustard with Teroldego radicchio and potato cream.
18

BACCALA’
Trentino-style cod with wholemeal polenta.
16

ROAST- BEEF
Roast beef slowly cooked in the oven with black Baldo truffle and wholemeal polenta.
18

SALAD
Season salad with local vegetables.
9

Service 2 euro

For reservations call +39 0464.395014
or online via our request form

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Traditional food interpreted with a modern take

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