March 1-8 Menus at Cesa del Louf

Daily breakfasts at Cesa del Louf

Fresh orange juice; Fresh fruits and berries

Fresh cow and goat milk (or and oat milk, almond milk, soy milk, , according to guest's preferences);

Coffee, tea or cappuccino by choice;

Cake of the day or croissants, krapfen and assorted fresh pastry;

Assorted cereals;

Homemade bread, toasts, jam, honey and butter.

Assorted yogurt (plain or fruits or Greek).

Boiled eggs, over easy or scramble available at any time on request.

Egg special of the day, pancakes, French toasts.

Cheese and cold cut selection, bacon, breakfast sausages, smoked salmon.

March 1 – Welcome Buffet Dinner

Cold buffet

• Selection of cured meats: speck,, mortadella with pistachio, mountain ham.

• Mountain cheeses: aged Asiago, Taleggio, with honey, nuts, mostarda

• Mixed crostini:

  Carne salada and robiola cheese | Ricotta, herbs, and sundried tomato crostini | Creamed baccalà mantecato on grilled polenta bites | Mushroom Bruschetta and Cheese

  
  

Warm buffet

• Bolognese Ragù Lasagna | Vegetable Lasagna

• Penne pasta San Marzano Tomato and stracciatella.

• Roast chicken with lemon, garlic, and herbs

• Roasted potatoes with rosemary

• Sautéed greens (spinach/chard) with garlic and olive oil | Mixed Salad

  
  

Dessert

• Apple strudel with warm vanilla sauce

March 2 – Indoor Barbecue Dinner

First course

Borlotti Bean soup , Radicchio di Treviso, balsamic vinegar.

Main course

• BBQ of dry aged tomahawk with herbs,

• Mountain sausages

• Marinated chicken thighs grilled with paprika and herbs

• Grilled toma cheese on bed of grill vegetables, baked potatoes

Sides

• Fire Baked potatoes with rosemary, grilled veggies

• Mixed salad

Dessert

• Gelato bar: vanilla, chocolate, strawberry.

  
  

March 3 – Winter Black Truffle

Appetizer

• Velouté of potato and leek toasted hazelnuts, shaved Black truffle

  
  

First course

• Fresh tagliolini with butter emulsion and Parmigiano Reggiano, finished at the table with shavings of truffle

  
  

Main course

• Roasted chicken breats (free range) white truffle and jus from the roast. served on potatoes and spinach Vegetable option Roasted cauliflower with herb stuffing + truffle-scented roast vegetable jus

  
  

Dessert

• Chocolate mousse vaniglia sauce.

March 4 – Seafood and Fish Dinner

Appetizer

• Warm octopus and potato salad with radicchio di Treviso parsley, lemon, and Taggiasca olives.

  Lentils  potato salad with radicchio di Treviso parsley, lemon, and Taggiasca olives

  
  

First course

• Champagne risotto red Sicilian prawns, lemon zest

Main course

• Baked sea bream on the bone with white wine, herbs and capers, served with sliced potatoes, carrots and red onion

  • Mixed green salad with radicchio, walnuts, and balsamic.

    Baked artichokes mountain cheese and green sauce.

Dessert

• Philadelphia parfait and red berries'

March 5 Pasta Night

Appetizer

Winter Salad with apple and walnuts, crispy cured ham, yogurt–mustard dressing

Selection of Pastas.

Homemade gnocchi with mountain cheese fondue.

Thick Spaghetti, Speck sausage porcini white sauce with scent of thyme.

Dessert

• Pumpkin cream Brûlée

March 6 – Alternative Menù

Appetizer

Crispy Artichoke on bed of Bell Pepper sauce and basil

Main course

• Sea Bass and king prawn, wrapped in eggplant and leeks served with crushed potatoes and cherry tomatoes.

• Eggplant parmigiana style

  
  

Dessert

• Classic Tiramisù

March 7 – “Comfort Mountain Night”

First course

• Pizzoccheri (buckwheat pasta) with cabbage, potatoes, and cheese (Valtellina style)

Main course

• Veal Geschnetzeltes with mushrooms & potato rösti

• Portobello mushroom gratin.

• Side: sautéed spinach and chard with garlic

Dessert

• Kaiserschmarrn