Starters
*Warm Quenelles with Ricotta and Poppy with Sappada Bacon Fat
*Pastry of Crepes with Pumpkin and Cep Mushrooms
*Flower Salad with Wild Boar Ham and Celery Compote
*Salmon Trout with Soutées Vegetables and Tomato Marmelade
*Bacon in Refosco Sauce with a Potato and Mushroom Pie

First courses
*Bocconcini filled with Radicchio and Cabernet with Montasio Cheese
*Potato Chicche filled with Cep Mushrooms
*Ravioli alla Sappadina
*Small Canederli filled with Spinach and fresh Cheese
*Quenelles of Aubergine and Prawns with a Cassè of Tomatoes and Oregano
*Torroncini, i.e. Fresh Pasta with Speck Sauce
*Tortelli with Roe Deer and Juniper Sauce

Second courses
*Tagliata/Beef with Rosemary
*Duck Escalope with Salad
*Wild boar with Marc and Pistachio
*Grilled Prawn Kebab
*Beef with Mustard Seeds
*Backed Pig Shinbone
*Grilled Mushroom Caps
*Grilled Vegetables