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ANTIPASTI

Foie gras – Terrine of goose lever with warm caramelized apple wedges

Fr.

29

Warm grilled scampi tails with asparagus salad, Grana flakes and hazelnut vinaigrette

Fr.

38

Tartar of Piedmontese Fassona beef ( 120gr)  –  toast and butter

Fr.

27

Vegetarian appetizer with a eggplant tartar with Feta, “pot au feu” with cereals and topinambur flan with sprouts

Fr.

19

Our raw vegetable carpaccio, olive oil, avocado, orange fillets and nuts

Fr.

21

Musky octopus, little cuddlefishes and  scallops on a fresh tomato sauce with basil. Roasted white polenta

Fr.

24

Mixed or green salad

Fr.

12.50 / 9.50

MINESTRE

Artichoke creamy soup with chives

Fr.

14

PRIMI PIATTI

Home made tortelloni with ricotta cheese, sage butter

Fr.

20 /25

Home made buckle wheat noodles with white meat ragout, thyme, rosemary and garlic

Fr.

21/26

Carnaroli risotto with saffron, octopus carpaccio and Lapsang Souchong tea leaves

Fr.

23 /28

Home made ravioli stuffed with veal shank, Taleggio-Fondue and mixed mushrooms,

Fr.

23 /28

CARNI

Diced fillet of beef with a fresh cream mustard sauce. Noodles with butter

Fr.

45

Veal escalop with lemon sauce. Saffron risotto or noodles

Fr.

44

 180g of fillet of beef : grilled or with three pepper sauce – Roast potatoes or risotto

Fr.

  49

Lamb cutlets encrusted with bread and rosemary. Sauce provençale.  Potatoes au gratin

Fr.

44

Tartar of Piedmontese Fassona beef (180g), toast and butter

Fr.

41

meats‘ provenance: Beef, veal, porc: CH/AUS –  Lamb: AUS/IRL – Poultry: F/I

PESCI

King prawns “Piri Piri”…hot peperoncino, garlic and olives. Black venus rice

Fr.

44

Low braised stuffed squid. Fresh tomato sauce with potatoes. Bread croûtons

Fr.

39

Grilled sea bass with fresh artichokes. Roast potatoes

Fr.

43

COME AL GROTTO…

Chicken-Saltimbocca with  Marsala sauce – Saffron risotto

Fr.

34

Veal osso buco gremolata – Saffron risotto

Fr.

40

Boneless rabbit leg cooked at a low temperature with croutons and bacon – Buckwheat polenta

Fr.

37

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