Chicken liver mousse, saffron brioche, vin santo and black truffle

62° egg, zucchini, capers and black truffle

Peas filled button, beef tongue, yeast and black truffle

“Alla chitarra” spaghetti, red onion, anise, hazelnut and black truffle

Lamb, asparagus, sesame and black truffle

Beef fillet, aubergine, chives and black truffle

Handcut venison tartare, anchovies, lemon and cocoa

Goose filled cannolo, chard and turmeric

Risotto “Riserva San Massimo”, hare, sauer butter, kiwi and juniper

Plin ravioli filled with wild board, spinach, elderflower and pine nuts

Venison sirloin, blueberry, pioppini mushrooms and spruce tips

Quail, corn and bell pepper

Creamy Montasio cheese Dop, tomato and basil

Brunet cheese foam, beetroot, spring onion and mint

24 months aged parmesan cheese ravioli, pear mustard and balsamic vinegar

Gnocchi filled with Buffalo Blue cheese and broad beans

Puzzone di Moena cow cheese, bell pepper and almond

Castelmagno cheese filled pie and cardoncelli mushrooms

Stracchino cheese, marigold, honey and ginger

Chocolate, zabaione, almond and black truffle

Raspberry mousse, rhubarb and thyme

White chocolate ganache, strawberry and cucumber

Selection of four italian cheeses