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ANTIPASTI

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

Fr.

29

Warm grilled scampi tails with salad, kaki and avocado

Fr.

39

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

Fr.

27

Vegetarian appetizer with a warm eggplantflan, “pot au feu” with cereals and pumpkin crème brùlée with coconut

Fr.

19

Grilled octopus and king prawn, cous cous pearls

Fr.

26

Warm pumpkin flan with melted Taleggio and nuts parfumed with coffee

Fr.

15

Lamb’s letuce salad with crispy bacon hard boiled eggs and a brad croûton

Fr.

15

Mixed or green salad

Fr.

12.50 / 9.50

MINESTRE

White onions soup with a Gruyère croûton

Fr.

14

PRIMI PIATTI

Home made tortelloni with ricotta cheese, sage butter

Fr.

20 /25

Home made chestnut noodles wiht sausage ragout with white meat

Fr.

22 /26

Carnaroli risotto with cranberries and mousse of Vallemaggia blue cheese. Pear mustard

Fr.

22 /26

Home made ravioli stuffed with veal shank, mixed mushrooms, almonds

Fr.

23 /27

CARNI

Diced fillet of beef oriental style. Noodles with butter

Fr.

44

Veal escalop with mixed mushroom sauce. Saffron risotto or noodles

Fr.

43

Fillet of beef “Rossini” with goose lever and fresh black truffle or 180g of grilled fillet of beef – Roast potatoes

Fr.

54/49

Racks of lamb 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 skewer with a mild curry sauce, mango and papaya, black venus rice

Fr.

44

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

Fr.

39

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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