…from “Maibock”-young ram, morels and asparagus
- Ham from “Villnösser Brillenschaf” with Gorgonzola cream brûlée and asparagus salad
- Asparagus salad with young spinach and poached egg
- Galantine from round of beef with radish-potatoes salad and watercress
- Carpaccio from venison and herbs with salad from crude asparagus
- Cream soup of asparagus with wild garlic pesto and ham flan
- Buckwheat tortelloni filled with young ram on warm salad with young spinach and olives
- Tagliatelle made with rye flour, goat cheese and asparagus
- Risotto “Vialone Nano” with asparagus and wild garlic
- Asparagus
“Bozner Sauce” / boiled herbs ham / Culatello
- Duet of starters from young ram
with morels and polenta “Storo”
- Lasagnette from young ram with green asparagus
Finsterwirt’s tradicional dishes
- With juniper smoked bacon, flank bacon on traditional style, dried beef and stone oven bread
- Variation of fresh goat cheese with young spinach and walnut dressing
- Calf’s head home made, with “Graukäse”cheese-croquettes and little sauerkraut tartlet
- Tatar from young bull with rosted kamut bread and salted butter
- “Eisacktaler” wine soup with cinnamon croutons
- Stone oven bread soup with roasted “Speck” and sunflower seeds
- Topinambur cream soup with Alp cheese soufflé
- Green soup with goat cheese raviolini
- “Schlutzkrapfen” (large ravioli filled with spinach and cheese) with onion butter and “Graukäse”
- Duet of starters:
Pressed cheese dumplings on young spinach
“Kartoffelplattln” (fried slices of potatoes pasta) with sauerkraut
- Ravioli filled with meat of the young bull, on horseradish foam
- Beef escalope with roasted bacon potatoes
- “Wienerschnitzel” (fried escalope of veal) with cranberries and ratatouille from potatoes salad
- Beef calf, from South Tyrolean “Bio beef” braised in “Lagrein” red wine with vegetable sticks and rice
- Loin of Lamb sauté rosa with fennel seeds marinade
braised shallots and “Kartoffelplattln” (fried slices of potatoes pasta)
- Rib of young bulls roasted with olive oil and rosemary potatoes gratin and ratatouille
- Venison cutlet with cranberries-pepper sauce, poppy-seed “Schupfnudeln” (boiled potato pasta) and Kohlrabi with apple
- Beef steak with balsamico essence, radicchio and buckwheat polenta
From the sea
- Fish antipasto
Anglerfish / shrimps / amberjack
- Lasagnette with white and green asparagus and salmon from Scotland
- Potatoes ravioli with young spinach and octopus-mussel fond
- Steamed char filet with horse radish foam, blue potatoes and asparagus
- Roasted cod- and anglerfish with tomatoes-scallops sauce and rice
To finish some sweets from our pastry ...
- Strudel variation with raisins ice cream
Curd cheese / apple / pieplant
- Sorbet from pieplant and strawberry with millefeuille with chocolate mousse
- Chocolate soufflé with cardamom, sour cream ice cream and pieplant-strawberrycoulis
- Variety of crème brûlée
cappuccino / strawberry / vanilla-rosemary
- Variation of strawberry’s
Mousse / parfait / batter soup
- Poppy seed-curd pancake with strawberry and wild honey