pineapple composition in osmosis of ginger with french cod carpaccio

marinated trout with crunchy fennels salad and pink grapefruit

potatoes gnocchi, arctic char, onion cream and concassè tomato

spelled maccheroni with confit duck, stewed cabbage “scaglie” cheese from “monte veronese”

steamed cooked char with asparagus salad, honey vinegar with chives and truffle from “monte baldo”

braised cube of manzetta with porcini mushrooms on quinoa, vegetables and goji berries

fruits salad and trento aoc yogurt mousse

mini strawberry-flavored frosted cheesecake with vanilla sauce

catalan cream flavored with elderberry