The Menù

Our cuisine is so successfull thanks to the art of combining the simplicity of Ampezzo’s traditional cuisine with new and crative recipes.

So here are delicious risotti, spaghetti with onions, beef fillet with Barolo wine and the famous meringue. Every season the menu is updated with new proposals that will be published.

We invite you to taste our menu in our welcoming dining room or while admiring the wonderful panorame on the terrace.

Starters

  • Dry Puccia bread cream with egg cooked at low temperature, stir-fired radicchio di Treviso and crispy speck
  • “Baccalà della Lina” salted cod with Storo polenta
  • Amberjack in saor with white soft polenta
  • Juniper marinated venison tartare with celeriac and onion chutney, beetroot mayonnaise and salty blackcurrant crumble
  • Beef fillet tartare with light radish cream, Cantabrico anchovy mayonnaise, caper dust and garlic crostini
  • Lardo di Colonnata with candied chestnut mousse, rosemary infused honey and crostini
  • Duck foie gras with roasted hazelnuts, Franciacorta mousse, Port reduction and pear brioche bread
  • Buckwheat basket with artichokes, fennels, orange, shavings of Parmesan cheese aged for 48 months and grey mullet roe
  • Tepid radicchio di Treviso salad, Castelmagno fondue and crispy pancetta with balsamic vinegar

First Course

  • Beans soup Venetian style
  • Barley soup with fennel-braised piglet cheeks
  • Chocolate “plin” filled with thyme-infused venison, red cabbage cream and dried raspberries
  • Casunziei all’ampezzana – beetroot-stuffed ravioli
  • Tagliolini made with chickpea flour in stewed duck sauce, broad bean purée and candied orange
  • Spaghetti with onions
  • Spaghetti primavera (courgette, tomatoes, basil and garlic)
  • Spaghetti with rocket and almonds
  • Mezzi paccheri “Verrigni” with vodka sauce
  • Acquerello Rice with radicchio di Treviso, chicken liver and stewed red onion (minimum two persons in the evening)
  • Spelt cooked in fennel and dill cream, roasted octopus and grey mullet roe

Second Course

  • Crispy veal brisket, stewed savoy cabbage and spicy sweet and sour sauce
  • Grilled veal knuckle with roast potatoes
  • Lamb with artichokes and mint
  • Stuffed boneless cockerel with pumpkin and pan-fried potatoes
  • Venetian style liver with Storo polenta
  • Venison tagliata with raspberry sauce and Jerusalem artichoke purée
  • Beef fillet in truffle crust, Barolo wine sauce  and stir-fried vegetables
  • Grilled Black Angus Tomahawk steak, flavoured with liquorice butter, barbecue sauce and roast potatoes
  • Ombrina fillet in citrus fruit crust, cauliflower and light curry sauce
  • Cheese platter with mustards
  • Vegetarian dish (stir-fried vegetables, potato bake, stir-fried artichokes and grilled radicchio)
  • Grilled radicchio di Treviso

Desserts

  • Fresh pineapple
  • Three sorbets (blackcurrant, prickly pear, pomegranate)
  • Caprese cake with fior di latte ice cream
  • Apple strudel with cinnamon ice cream
  • Tangerine mousse, rosemary infused chocolate brittle with Cointreau sauce
  • Small chocolate cannoli filled with fresh ricotta and caramelised pumpking, amaretto and balsamic vinegar sauce
  • Coffee creme brulèe with almond granola
  • Meringue with cream ice cream, whipped cream and warm chocolate
  • Lemon and ginger cheesecake with pistachio crumble and basil sauce