HORS D’OEUVRE
Red Chicory “Saor” with Pine nuts and Raisins 
Puff-Pastry parcels with Mushrooms and Cheese Fondue  
Turkey-hen Ham with Apple mustard 
Lake “Baccalà” with Polenta  
Sautéed-Trout with Citrus fruits 
Smoked Salmon-Salad with Beetroots and Yoghurt 

FIRST COURSES
Cereals Soup with Olive oil  
Risotto with Garda lake’s Fish and Curry  
Chestnuts-Dumplings with cheese sauce and “Amaretto”  
Wheat-Spaghetti with Leeks and Prawns  
Potatoes and Truffle cream Ravioli with fried sage  
Tagliatelle with white-ragout and vegetables  

SECOND COURSES
Angus slices with Amarone wine sauce  
Beef-filet “Bell’Arrivo” (green pepper, Tabasco sauce, Rosemary) 
Pork-Medallions in sweet and sour sauce  
Broiled Bass-filet with almonds 
Trout-Rollè with aromatic herbs sauce  
Mixed cheese with mustards  

SWEETS
Dried fruit cake with vanilla sauce  
Mousse with coffee and crunchy nougat  
Nougat-Parfait with warm chocolate sauce 
Pudding with wild berries and milk cream  
Orange Sorbet