Our Catering was born with the concept to make your event and party an unforgettable moment. Our working philosophy, to prepare all ingredients by ourselves without buying products with lots of preserving items which are changing the original taste, became our winning card during the years and is leading to best quality. We always pay special attention when buying our products ad we prefer to chose small factories for our typical products, such us our fisher of trust from Limone with each day fresh fish and the mill “Molino Pellegrini” where we chose all flour to bake our bread, noodles and sweets. For all our dishes first of all we pay attention to your health. Each personal menu that you desire we can prepare for you and we are sure to take care of your wishes in order to give you full satisfaction. Here we propose a little selection of our menus:
Cold Antipasti
Aole, small fish from the lake “limonese style / Trout and char “limonese style” / Trout pâté / Char-Mortadella / Trout “gardesana style” / Strudel with fresh sardines from the lake / Mille-feuille composition with smoked pike / Mini-toast with butter from Normandy and smoked lake fish / Sea fish salad / Smoked sword fish rolls with potatoes foam and basil / Antipasto with fried prawns and fruit / French cheese composition with house made mustards / Beef pâté with olive oil from Limone on roasted bread / Salty beef bouquet with olive oil “Selezione Frantoio Comincioli“ / Suckling pig fillet fragranced with citrus fruits / Turkey with aromatic herbs / Duck breast glazed with honey “Thun di melo“ / Suckling pig shank “Selection Ioselito“ braised with low temperature / Raw ham “Pata Negra“ / Swiss chard “limonese style”
Hot Antipasti
Composition of lake Garda sardines / Lake fish soup / Grilled polenta with pike “limonese style” / Lavaret with vegetables / Perch with yoghurt crème and chives / Seafood fish soup from pilgrim scallops au gratin, cherry tomatoes and origano / King prawns / Sea bass kebabs au gratin with fine herbs / Vegetable strudel / Octopus soup / Pumpkin - scampi crème / Stuffed vegetables fantasy
First courses
Risotto “Carnaroli – Selezione Motta“ with strawberries and scampi (served in giant oysters) / House made tortelli stuffed with braised meet and glazed with pollen and sunflower honey / Crespelle with zucchini and smoked melted cheese / House made small gnocchi with lavaret ragout and vegetables / Noodles with deer ragout / Noodles with braised beef pâté and vegetables / Passion fruit - sorbet with fresh basil
Main courses
Baked veal shank / Suckling pig fillet or veal saddle in bread with bacon / Gilthead baked with sea food / Scampi and prawns baked in foil / Baked pike rolled in vegetables / Lavaret – char – see bass or gilthead with bacon / Char fillet au gratin
Dessert
Traditional wedding cake
To conclude
Café and our house made tangerine liquor and Limoncello
Winter specials
Antipasti
• Marinated beef carpaccio with cheese flakes and swiss chard in olive oil • Homemade beef pâté with our bread "brioche" • Assortment of „Trentiner" cold meats with mixed pickles • Mushroom salad with parmesan cheese • Pink veal carpaccio with crispy vegetables • Corn-pie with melted goat's cheese • Spinach-omelette with caramelized lemon • Vegetable-pie with tomatoes sauce fragranced with liquorice • Corn-Polenta with mixed mushrooms • Potatoes-Polenta with bacon and local salami • Tuna-tartar with lime • Seafood specials • Prawns fragranced with Pernod • Trout and char pâté with homemade bread with lemon • Char salad with ginger • Boiled pike "Garda style" • Lake fish salad with passion fruit-vinaigrette and nuts • Beef tartar with black truffle
First courses and homemade pasta
• Tagliatelle noodles with hare ragout • Macaroni with venison civet and dark chocolate • Noodles with pumpkin cubes and melted cheese from Moena • Crêpes stuffed with mousse from black forest ham and cherry tomatoes • Lasagne with crispy vegetables • Lasagne "hunter style" • Fusilli with asparagus points, carrots crème and trout caviar • Macaroni with crispy savoy cabbage and bacon • Polenta au gratin with cheese • Bread dumplings with smoked cheese, butter ad sage • „Strangolapreti" – Spinach gnocchi with bacon • Thin noodles with duck ragout fragranced with Teroldego • Tortelli filled with braised beef and pollen butter • Large buckwheat noodles with mushrooms and potatoes fragranced with olive smoke • Noodles with butter – mozzarella and cherry tomatoes with olive oil from Garda • Risotto with chestnuts and marinated beef tartar fragranced with honey vinaigrette • Risotto with pumpkin in bacon • Risotto with lake fish and honey • Risotto with wild boar fragranced with "Vin santo" wine gelatine • Risotto with scampi and caramelized leek • Thin tagliatelle noodles with lobster
Main courses
• Venison civet with polenta from Storo • Shank of pork baked with low temperature with homemade Sauerkraut • Suckling pig with homemade Sauerkraut "Trentino style" • Guinea-fowl with "Vin Santo" wine with zucchini fragranced with mint • Entrecôte from beef of "Val Rendena" on celeriac puree with truffle • Mixed mountain plate from the grill (salami sausage, ribs, polenta, cheese and mushrooms) • Deer-goulash with soft polenta • „Polenta cunsa", cheese-polenta with fresh salami • Trout from "Brenta" baked in foil with steamed vegetables fragranced with thyme • River-char in almonds crust with yoghurt sauce and thyme honey, with vegetables • Sea bass fillet "Mediterranean style" with parsley potatoes • Meat kebab "Bresciano style" with potatoes • Roasted wild boar with rosemary potatoes • American entrecote from the grill with grilled vegetables (500gr each portion) • Beef with mushrooms and polenta „Taragna" • Beef fillet with Teroldego wine and vegetables puree • Grilled beef fillet with Maldon salt flakes, olive oil from Garda and braised vegetables • Spanish pork fillet with apples fragranced with Calvados • Sea bass with „Moscato" grapes and saffron from Pozzolengo, with grilled vegetables • Prawns in curry sauce with boiled potatoes • Tuna in sesame crust with small zucchini pie
Dessert
• Chocolate-soufflé • Warm strudel with "Vin santo" sauce • Ricotta - chocolate cake • Vanilla ice cream with olive oil from Garda • Chestnut- parfait • Yoghurt - wild berry parfait • Muffin with apples and cinnamon • Citron-parfait • Small cake „Trentino style" with Amaretti • Cake with fresh fruits • Homemade Panettone with natural yeast and with warm wild berries sauce • Homemade Zelten with apple jam and cinnamon
