Menù Hotel Genzianella EN
Antipasti
sciatt – deep fried cheese ball
on crispy cicory and balsamic dressing (1,7)
13euro
home made buckwheat focaccia,
bresaola (local air beef), leek & sheep ricotta (1,7)
13euro
roast of veal, its sauce, cauliflower,
sweet & sour raspberry onion
& caper dust
15euro
amberjack tartare, passion fruit, celery
& boletus mushroom consommè (4)
18euro
spinach “novelli” salad,
celeriac, green apple, melon
& marinated radish
15euro
Primi
pizzoccheri local dish – buckwheat tagliatelle
with cheese, potato & swiss chard (1,3,7)
14euro
homemade tagliolini pasta
with alpine butter (1,3,7)
12euro
italian risotto from san massimo reserve
with artichoke & taleggio cheese (7)
15euro
home made ravioli pasta with boletus mushroom,
casera cheese fondue & braulio drop (1,3,7)
14euro
home made ricotta cheese gnocchi
with sausage ragout (1,3,7)
14euro
pasta & bean soup (1)
10euro
Secondi
served with the side dish of the day
grilled beef tagliata,
rosemary oil and rocket
30euro
lamb cutlet in aromatic herb panure
and apricot (1)
28euro
veal fillet, blue cheese cream
& hazelnut (7, 8)
28euro
baked alpine trout fillet
in white wine sauce (4)
24euro
chestnut cream, egg 65°,
thyme & bread crumb (1,3,7)
16euro
.
Dessert
Selection of mini dessert
from 9euro / 3-4 pcs
____________________________________________________________________
Allergens:
1 = gluten | 2 = shellfish | 3 = eggs | 4 = fish
5 = peanuts | 6 = soya | 7 = lactose |
8 = nuts | 9 = celery | 10 = mustard
11 = sesame | 12 = sulfites | 13 = lupine | 14 = molluscs
In case of allergies or intolerances, please ask information to the staff.
We are ready to help in the best way
