STARTERS
Mixed chopping board
cold meats and cheeses from local farms

FIRST COURSES
Homemade potato gnocchi à la Woodstock
Pasta with tomato sauce or ragout
Pasta and beans
Scotter's pasta (chef's choice)
Green spatle with cream and speck
Tagliatelle all'uovo with venison ragout
Tagliatelle all'uovo with mushrooms
Three dumplings served with melted butter or broth
Cream soup or minestrone of the day

SECONDS
Venison or beef stew with polenta
Mountain dish: fried eggs, bacon and polenta
Piatto dello Sciatore: pastin*, polenta, mushrooms and cheese
Pastin* from Val Zoldana with potatoes and cabbage *sausage typical of Cadore
Grilled Dobbiaco cheese with polenta

CONTORNI
Patate all'Ampezzana: sautéed potatoes with crispy bacon and onion

Polenta with Storo flour

Fried chips

Cappucci seasoned with cumin
Beans with onion

DESSERTS
Apple strudel

Tart with seasonal jam

Buckwheat cake filled with currant jam

Mandorlata: shortcrust pastry cake filled with almonds and macaroons

Fancy cake of the day