ANTIPASTI

Foie gras – Terrine of goose lever with warm caramelized apple wedges. Suggested wine: Yanir Passito, Sicilia  fr. 8.00 per glass

29

Crispy salad with scallopps and warm grilled scampi tails – Yogurt vinaigrette with ginger

38

Tartar of Piedmontese Fassona beef, goat cheese and olives tapenade in a glass  120gr

25

Vegetarian Appetizer with lentils pâté, fresh cheese, dried tomatoes and wild garlic

21

Grilled octopus, sweet potato cream, garlic and anchovies

24

Nut lettuce “Mimosa” with bacon, croûtons and boiled eggs

15

Mixed or green salad

11.50 / 9.50

MINESTRE

Rustic vegetable soup with local bacon. Bread croûton

13.50

PRIMI PIATTI

Tortelloni with ricotta cheese, butter and sage

22 /25

Whole wheat potato gnocchi, Taleggio fondue, savoy cabbage

22 /26

Spelt spaghettini with calamars, prawns, mussels and basil

25 /29

Prosecco Risotto with blue cheese from Vallemaggia, tasmanian pepper

23 /26

CARNI

Beef Stroganoff with a sour cream mustard sauce, noodles

46

Braised veal cheeks, Tropea onions and a potato cake

43

180g of fillet of beef grilled or with a creamy sauce with three different peppers – Roast potatoes

49

Grilled lamb fillets, green Asparagus, horseradish sauce

43

Grilled entrecote from irish Angus beef, beer sauce, lime

44

Tartar of Piedmontese Fassona beef, goat cheese and olives tapenade in a glass  180gr

39

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

PESCI

Grilled Black Tiger king prawns, mild curry Sauce, venus rice

43

Fillet of turbot, lemon grass and ginger, green Asparagus and parsley steamed potatoes

43

COME AL GROTTO…

Chicken-Saltimbocca with  Marsala sauce – Saffron risotto

34

Veal osso buco gremolata – Saffron risotto

40

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

37