White asparagus from Terlan with herbage ham and "Boznersoße"
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Octopus carpaccio with citrus fruits, broiled avocado and prawn
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Plucked leaf salad with walnut
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Warm Appetizer
Home made spaghettini with young garlic and chili
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potato "Schlutzkrapfen" with alp cheese fondue filled with creamed spinach
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Our main dishes
Breaded veal tenderloin with roasted potatoes
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Grilled bullock entrecote covered with chive and served two ways asparagus
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Dessert
in pairs
Caramelized pancakes with red currant and vanilla ice cream
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„Valrhona“ chocolate top hat with caramel strawberries
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Cheese
south tyrolean, national and international cheese
