Our menù

APPETIZER

Typical Veronese appetizer
Polenta with cheese and mushrooms
Horse meatballs
Alpine grazing chees form Lessinia mount with organic fruit pickles
Bread and olive oil: the typical “Leccio di corno” and alpine grazing cheese
Carbonera Polenta
“Tenerona”: beef chop from Baldo mount

STARTER/MAIN COURSE

Bigoli with donkey meat
Noodles with truffle from Lessinia
Pasta with beans
Tagliatelle with wild boar meat
Alpine grazing dumplings with smoked ricotta cheese
Potato dumplings with Gorgonzola cheese and nuts from Lessinia mount
Potato dumplings with frayed horsemeat and garden rocket
Tortelli with porcini mushrooms
Daily legumes soups or creams
Veronese pasta with chicory, marrow and apple dredged with Veronese alpine grazing cheese
Sedanini pasta in “cimbra style” with pork sauce.
Fettuccine made with chestnut flour
Lasagne

SECOND COURSE

Horsemeat pie with polenta
Flash-fried raw meat with beans
Boiled meat with Veronese sauce (pearà)
Frayed beef with mushrooms and Veronese mount cheese
Alpine grazing cheese from Lessinia mountain with red potatoes and pork neck salami
Mixed grill of white meats
Trencher of sliced meats and salami with polenta
Thinly sliced raw meat of Argentinian Angus with garden rocket and Grana Padano cheese
Grilled beef chop
Thinly sliced raw meat with marrows, and Veronese mount cheese
Stews of horsemeat with polenta
Cotechino (type of Italian pork sausage) with stewed savoys
Dried salt cod creamed with potatoes
Rump of turkey with crumbs
Bogoni with polenta
Polenta and renga
“Mattonella” cheese
Pesto (stews of tastasal: an Italian pork pesto) with smoked ricotta cheese and vegetables
The autumn bowl with polenta
Wood mushrooms
Mushrooms with “cimbro” cheese
Fresh alpine grazing cheese
Potato pie with grey mullet
Polenta with tripe
Polenta with dried salt cod
Fillet beef steak with Amarone wine
Thinly sliced raw meat with Amarone wine
The Aia casserole
Veal stews
Tripe
Donkey meat pot roast

SIDE DISH

Grilled/Stewed/Sauted vegetables in season
Veronese salad
Little pie of potatoes and grey mullet

HANDMADE DESSERT

Apple pie
Cheese cake
Recioto wine semifreddo with slivers of chocolate
Amaretto semifreddo
Ice-cream
An emotion of chocolate
Chocolate mousse
Bavarian cream

Sorbet with Recioto wine

PASTRY MAKING:
Puoti, San Vigilini, Sbrisolona, Torta frolla, “Esse” from Lessinia mount, biscuits, Frollini and much more…all with a glass of Recioto wine

Baby Menù

Short pasta
Easy sauces
Potatoes dumplings (baby portions)
White and red grilled meats
and much more….

Our menu can be various

DONKEY FOOD

Thinly sliced raw donkey meat, donkey salami and the famous “Donkey meat Soppressa” (a sort of sausage)



 

HORSEMEAT IN OUR INN

Tastes of horsemeat:

Horsemeat pie with Polenta of Storo
Thinly sliced raw horsemeat with red chicory and pears
Horsemeat speck
Horsemeat Soppressa
Horsemeat bresaola (dried salt horsemeat)
Horsemeat salami
Horse collar bones
Horse ham
Frayed horsemeat

PESTO WITH SMOKED RICOTTA CHEESE

it’s a typical veronese dish prepared with pesto; what we call “tastasal”, a sort of pork minced meat.
With this particular pesto it’s possible to prepare grilled meatballs served with our smoked alpine grazing ricotta cheese, boiled vegetables and polenta