ANTIPASTI

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

29

Scampi from South Africa on a bed of mixed lettuce, ginger-yogurt-vinaigrette

39

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

26

Vegetarian appetizer with cereal risotto, tofu with curry sauce and a Camemebert crème brûlée

19

Octopus and wild red prawns from Argentina, cream of Topinambur and Pak-Choi with olive oil

26

“Mimosa” lettuce salad with crispy bacon, hard boiled eggs and bread croûtons

16

Mixed or green salad

11.50 / 9.50

MINESTRE

Pumpkin creamy soup with Tête de Moine and chives

15

PRIMI PIATTI

Home made tortelloni with ricotta cheese, sage butter

21/25

Carnaroli risotto, blackberries and blue cheese mousse from Vallemaggia. Pear mustard drops

23/26

Home made whole wheat potato gnocchi with white meat ragù

23/26

Home made noodles with black wheat, Octopus, squids and mussels

26 /29

CARNI

Veal escalop with porcini mushroom sauce. Saffron risotto or noodles with butter

44

 180g of fillet of beef with goose lever escalope. Truffle creamy sauce OR three pepper sauce. Small potaoes topped with cheese

  49

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

41

Lamb chops encrusted with mustard. Mashed potatoes

44

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

PESCI

King prawns  skewer, rice noodles, vegetable and sweet and sour soy sauce

44

Fillet of wild sea bass with fresh artichokes, olives from Taggia and sun dried tomatoes – Venus rice

46

COME AL GROTTO…

Chicken-Saltimbocca with  Marsala sauce – Saffron risotto

35

Veal osso buco gremolata – Saffron risotto

42

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

38