menu of the day

Hotel Orso Grigio and its chef Silvia for this summer, has created for every evening a tasting menu that tells a story, a feeling, a reality of our territory; a fusion of the culinary secrets of the past with strong mountain  roots and innovation.
For this culinary process, we have created two main themes: Monday’s, Tuesday’s and Saturday’s proposals follow the historical and cultural strand where the intent is to introduce old traditions, original recipes, forgotten flavors giving absolute value to the simplicity and quality of the materials processed, the other four menus follow the territorial line and the environment enhancing the realities on the territory, often sought after by tourists and users.

Where the intent is to introduce old traditions, original recipes, forgotten flavors giving absolute value to the simplicity and quality of the materials processed. 

The three menus:

  • Historical Recipes Menu
  • Cavalese Souvenir Menu
  • The Dolomite tradition Menu

Wants to enhance the realities on the territory, often sought after by tourists and users:

  • The Avisio stream, nourishment of the valley Menu
  • The Earth, combination of cooked and raw food Menu
  • Herbs and vegetables, between meadows and fields Menu
  • Memories of mountain pasture biodiversity rooted in the millennia Menu

 

Vegetables and cumin strudel with saffron mayonnaise                                       

Porcini mushrooms dumplings with horseradish butter, potatoes and rosemary cream

Slow cooked beef fillet with spiced carrots purée

Creamy strudel, cinnamon crumbs and crunchy dried fruit                                      

 

Asparagus pie with rocket and Bozen sauce

Spinach strangolapreti, cheese fondue and sage biscuit

Pork fillet with dates and mint with sesam potatoes

White chocolate namelaka with wildberries

 

Whole tartlet with pumpkin, rosemary, parmesan and apple mustard

Coffee tagliatella, local cheese fondue and marinated yolk

Salted codfish with walnuts polenta

Sacher cake

 

Brûlé wine pear, local ricotta, rocket and hazelnut crumbs   

Fish carbonara with trout and bacon

Baked pork shank with potatoes and onions

Rye pancakes with white chocolate mousse, chestnuts and maple syrup

Celeriac cutlet, salad and cren mayonnaise

Beet gnocchi, almond milk fondue with pumpkin and poppy

Corn breaded trout with vegetables ratatouille

Carrots and hazelnuts cake with coconut cream and candied carrots

 

Sauerkraut Tirtlen with marinated celeriac and yogurt sauce

Potatoes and thyme roll with radicchio and fondue

Hungarian beef goulash with polenta and vegetables pie

Coffee pannacotta with sauce and citrus meringue

 

Rye bread bruschetta, braised cabbage, crunchy speck and Dolomiè cheese

Pasta with cacio cheese, pears and grappa

Braised meat in Teroldego wine with herbs purée and vegetables

Apple strudel