Menu StrEat Lunch
Chef Team
Amuse bouche:
Carlo Festini ristorante Lago Scin | Pheasant terrine with raspberry jelly
Fabio Pompanin ristorante Al Camin | Fallow deer tartare, hazelnuts, mushroom oil and black truffle
Luca Menardi ristorante Baita Fraina | Ampezzo-style potato croquette with arrabbiata ketchup
Allergens: 1 – 3 – 6 – 7 – 8 – 11
- Alfio Ghezzi | SENSO Alfio Ghezzi MART
Barbecued trout: trout bone sauce, roasted barley and watercress
Allergens: 4 – 7
- Theodor Falser | Johannestube
Risotto from Tramin, Carezza’s nettle, smoked goat cheese, puffed buckwheat, kimchi sauerkraut powder
Allergens: 7
- Giuseppe Gasperoni | Osteria Il Povero Diavolo
Onion au gratin and preserved plum
Allergens: 12
- Graziano Prest | Ristorante Tivoli
Expressions of Alpago lamb with parsnip cream
Allergens: 9 – 12
- Giovanna De Vincentis
Dessert:
D’OREMI – D’Oremi – the “Toccolana” in the heart of the Dolomites – Creamy white chocolate mousse and “Toccolana”’s evo oil (Sant’Eustachio’s farm) “Centerba” biscuit and raspberry mayonnaise, “Toro”’s “Centerba” Biancomangiare, Raspberry and “Centerba” jelly, cocoa Crumble
Allergens: 1 – 3 – 7 – 8
- STELLE MICHELIN
Wines
Consorzio Prosecco
Prosecco DOC
Prosecco DOC Rosè
Consorzio Collio
FRIULANO DOC COLLIO
Venica&Venica Friulano Primarùl DOC COLLIO 2022
Tenuta Stella Friulano DOC COLLIO 2021
PINOT GRIGIO DOC COLLIO
Subida di Monte Pinot Grigio DOC COLLIO 2022
Gradis’ciutta Pinot Grigio DOC COLLIO 2022
Consorzio Valpolicella
Sartori di Verona, Valpolicella Ripasso DOC Classico Superiore, Regolo 2020
Tenuta Villa Bellini, Amarone della Valpolicella DOCG Classico, Centenarie 2016
Secondo Marco, Recioto della Valpolicella DOCG Classico 2013
Water
San Benedetto Antica Fonte
naturale e frizzante
Coffee
Lavazza
Bread
The Chef Team’s bread, made with Petra flours.
Spirits
Bonaventura Maschio Prime Uve Bianche, Prime Uve Nere, Amaro Patrum,
Amaro erbe e spezie, Amaro erbe e fiori, 903 barrique
SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCE
1. Cereals containing gluten, namely: wheat(such as spelt and khorasan wheat), rye,barley, oats or their hybridised strains, and products thereof
a) sciroppi di glucosio a base di grano, incluso destrosio ( 1 );
b) maltodestrine a base di grano ( 1 );
c) sciroppi di glucosio a base di orzo;
d) cereali utilizzati per la fabbricazione di distillati alcolici, incluso l’alcol etilico di origine agricola.
2. Crustaceans and products thereof.
3. Eggs and products thereof.
4. Fish and products thereof
a) gelatina di pesce utilizzata come supporto per preparati di vitamine o carotenoidi; b) gelatina o colla di pesce utilizzata come chiarificante nella birra e nel vino.
5. Peanuts and products thereof.
6. Soybeans and products thereof
a) olio e grasso di soia raffinato ( 1 );
b) tocoferoli misti naturali (E306), tocoferolo D-alfa naturale, tocoferolo acetato D-alfa naturale, tocoferolo succinato D-alfa naturale a base di soia;
c) oli vegetali derivati da fitosteroli e fitosteroli esteri a base di soia;
d) estere di stanolo vegetale prodotto da steroli di olio vegetale a base di soia.
7. Milk and products thereof (including lactose)
a) siero di latte utilizzato per la fabbricazione di distillati alcolici, incluso l’alcol etilico di origine agricola;
b) lattiolo.
8. Nuts namely: almondshazelnuts, walnutscashews, pecan nuts,Brazil nuts, pistachionuts, macadamia or Queensland nuts, and products thereof
9. Celery and products thereof.
10. Mustard and products thereof.
11. Sesame seeds and products thereof.
12. Sulphur dioxide and sulphites.
13. Lupin and products thereof.
14. Molluscs and products thereof.
IT 22.11.2011 Gazzetta ufficiale dell’Unione europea L 304/43_________________________________________________
( 1 ) And the derived products, to the extent that the transformation they have undergone is not likely to raise the level of allergenicity assessed by the Authority for the basic product from which they are derived.
