IN THE BEEHIVE ROOMS

- Cooked plums served warm

- terrine of liver of venision

- stewed snails

- mlinci, lightly cooked pasta

- red pumpkin gnocchi filled
with ricotta cheese

- chops of venision
with poppy seeds

"Erba Luigia" sorbè

- duck served on a bed of
potatoes with apple and horseradish sause

- chestnuts