Fozzati Family - Menus at Cesa del Louf. Holidays in the Dolomites

Breakfasts

Fresh orange juice; Fresh fruits and berries

Fresh cow and goat milk (or and oat milk, almond milk, soy milk, coconut 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;

Home made bread, toasts, jam, honey and butter.

Assorted yogurt (plain or fruity 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 wild salmon.

20 December – Welcome Buffet Dinner

Cold buffet

• Selection of cured meats: speck, prosciutto crudo, mortadella with pistachio, cooked mountain ham

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

• Mixed crostini:

  Carne salda, crème fraîche and chives | Ricotta, herbs, and sundried tomato crostini | Creamed baccalà mantecato on grilled polenta bites

• Grilled vegetable platter: peppers, zucchini, radicchio with balsamic

  
  

Warm buffet

• Lasagne al ragù.

• Pumpkin and Parmesan baked crespelle.

• Roast chicken with lemon, garlic, and herbs

• Roasted potatoes with rosemary

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

  
  

Dessert

• Apple strudel with warm vanilla sauce

• Chocolate salami

• Fresh fruit salad

21 December – Truffle Birthday Celebration

Appetizer

• Velouté of potato and leek with sautéed mushrooms, toasted hazelnuts, shaved white truffle

  
  

First course

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

Main course

• Roast guinea fowl (faraona) stuffed with herbs, white truffle and jus from the roast. Served with celeriac purée and sautéed spinach.

  
  

Dessert

• Cheesecake and berries

22 December – Seafood and Fish Dinner

Appetizer

• Warm octopus and potato salad with parsley, lemon, and Taggiasca olives

  
  

First course

• Risotto with red Sicilian prawns, champagne and 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

Dessert

• Lemon tart with meringue

23 December – Indoor Barbecue Dinner

Appetizer

• Small whole wheat bruschetta with roasted peppers tomatoes, garlic, and basil.

• Mountain cheese and speck bruschetta.

Main course

• BBQ of dry aged tomahawk with herbs,

• Mountain sausages

• Marinated chicken thighs grilled with herbs and lemon

Sides

• Baked potatoes with rosemary, grilled veggies

• Mixed salad bowl

Dessert

• Gelato bar: vanilla, chocolate, strawberry.

24 December – Christmas Eve Fish & Caviar Dinner

Caviar appetizer

• Caviar tasting on:

  • Blinis and warm baby potatoes

  • Light sour cream / crème fraîche

  • Chives, hard-boiled egg, and classic garnishes

• For those who prefer: small crostini with smoked salmon and lemon butter

First course

• Spaghetti alle vongole (with clams) with white wine, garlic, and parsley, and bottarga (optional).

  
  

Main course

• Osso buco alla milanese with gremolata and little polenta.

  
  

Dessert

• Classic tiramisu

25 December – Christmas Day Mountain Menu

Antipasti Italiani

• Mixed cold cuts: speck, salami, Culatello

• Sweet and sour vegetables: giardiniera, pickled onions, peppers in agrodolce

• Small frittatine with seasonal vegetables

• Mountain cheese board with jams and honey

First course

• Traditional tortellini in rich capon broth

Main course

• Herb-crusted venison rack with red wine jus, red cabbage braised with vinegar, apples and spices (mountain style), and little spaetzle with butter and sage.

  
  

Dessert

• Classic panettone with mascarpone and zabaione cream

• Cantucci with dessert wine

26 December – “Comfort Mountain Night”

First course

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

Main course

• Veal Geschnetzeltes with mushrooms & potato rösti

• Side: sautéed spinach and chard with garlic

Dessert

• Kaiserschmarrn

27 December – Fondue bourguignonne

Appetizer

• Vitello tonnato (very thin slices, classic sauce)

Main course

• Fondue bourguignonne

 Served with potato and greens

Selection of sauces: Aïoli, Béarnaise, horseradish, salsa verde, mustard, bagnet ross.

For children: Cotoletta di vitello alla milanese

Dessert

• Panna cotta with raspberries coulis

28 December Regional Menù

Appetizer

• Carne salada (lightly cured beef, seared) with rocket and shaved Parmigiano Reggiano.

First course

·        Spinach and Speck Canederli (Semmelknödel) on pumpkin sage cream

Main course

• Almond-crusted lamb chops with raspberry jus reduction and seasonal vegetables.

Dessert

• Apple Strudel

29 December – Fish and seafood Menù

Appetizer

• Grilled calamari, Treviso radicchio, Traditional Balsamic vinegar of Modena 25 years old.

First Course

• Spaghetti alla “Cassopippa” Venetian  seafood ragù.

• Optional Main Course Branzino in crust of salt, baked with Béarnaise sauce and veggies.

Dessert

• Gelato bar: vanilla, chocolate, strawberry

30 December – BBQ

Appetizer

·        Thin slices seared wagyu beef, celeriac cream, traditional vinegar of Modena

 Main course

• T bone steak selections, sausage, chicken

• Sides: Selection of vegetables and green salads and baked potatoes.

Dessert

•  Raspberries vanilla tartlet

31 December – New Year’s Eve with Caviar Tasting, Cenone di Capodanno

Caviar tasting

• Selection of 2 types of caviar (Osietra and Beluga) served with:

  • Blinis, baby potatoes, crème fraîche, chives, egg, shallots.

Appetizer

• Seared scallops on cauliflower cream,

First course

• Champagne risotto, Sevruga caviar

Main course

• Beef fillet “Rossini style” (with foie gras and Madeira jus)  Potato millefeuille | Green beans with toasted hazelnuts.

Dessert

• Midnight toast with panettone and Champagne

Traditional dish, lenticchie (lentils) and cotechino.

1 January

Appetizer

• Light vegetable soup “passata” with extra virgin olive oil and ricotta.

First course

• Simple spaghetti al pomodoro with basil and Parmigiano.

Main course

• Roast chicken with lemon and herbs served with steamed or roasted vegetables.

Dessert

• Chocolate Mousse and vanilla cream.

2 January – Farewell Dinner

Appetizer

• Burrata with beetroot carpaccio, basil caviar.

• Small platter of charcuterie and cheeses.

First course

• Schlutzkrapfen (spinach & cheese half-moon ravioli) with butter and sage and shaved cheese.

Main course

• Osso buco alla milanese with gremolata and little polenta.

Dessert

• Classic tiramisu.